Side Pannel
Tonno & Tomato Linguine
Tonno & Tomato Linguine
- Recipe Submitted by maryjosh on 09/24/2018
Ingredients List
- 1 tablespoon kosher salt
- 1/2 large sweet onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 3 medium tomatoes, chopped
- 3/4 pound linguine
- 1 6-ounce jar oil-packed Italian tuna, drained and flaked (Tonnino brand if you can find it)
- 1/2 cup dry white wine
- fresh ground black pepper
- 5 ounces baby arugula
- 1/4 cup chopped Italian parsley, plus more for garnish
Directions
Bring a large pot of water to a boil. Add 1 tablespoon of salt and return to a rolling boil
While the water is heating, prepare the sauce. IN a large skillet, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and crushed red pepper and cook until the garlic is fragrant, about 1 minute. Add the tomatoes and cook until they are soft, about 5 minutes.
At this point, add the linguine to the boiling water and cook until al dente, per the package directions.
Meanwhile, add the tuna to the sauce and gently cook for 3 more minutes. Pour in the wine and bring the sauce to a simmer. Cook until the mixture reduces by half, about 3 minutes. Season with black pepper and a little salt.
Once the linguine is ready, increase the heat under the sauce to medium-high and scoop the pasta directly into the skillet, using tongs. (Do not drain the pasta) Toss the linguine in the sauce to coat. Add the arugula and 1/2 cup of pasta water. Toss together for about 1 minute or until the arugula wilts. Add the parsley to the pasta and toss again. Add an additional 1/4 cup of pasta water if needed to loosen up the sauce.
Check the seasoning and serve immediately garnished with additional chopped parsley, a sprinkle of crushed red pepper, fresh ground black pepper and lemon wedges.
While the water is heating, prepare the sauce. IN a large skillet, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and crushed red pepper and cook until the garlic is fragrant, about 1 minute. Add the tomatoes and cook until they are soft, about 5 minutes.
At this point, add the linguine to the boiling water and cook until al dente, per the package directions.
Meanwhile, add the tuna to the sauce and gently cook for 3 more minutes. Pour in the wine and bring the sauce to a simmer. Cook until the mixture reduces by half, about 3 minutes. Season with black pepper and a little salt.
Once the linguine is ready, increase the heat under the sauce to medium-high and scoop the pasta directly into the skillet, using tongs. (Do not drain the pasta) Toss the linguine in the sauce to coat. Add the arugula and 1/2 cup of pasta water. Toss together for about 1 minute or until the arugula wilts. Add the parsley to the pasta and toss again. Add an additional 1/4 cup of pasta water if needed to loosen up the sauce.
Check the seasoning and serve immediately garnished with additional chopped parsley, a sprinkle of crushed red pepper, fresh ground black pepper and lemon wedges.
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