Thursday, May 24, 2007

Linguine with Tuna, Olives, and Capers (Italy)

1 lb. Linguine
1/2 cup kalamata olives, pitted and finely chopped
1/2 lb fresh boiled tuna (boil tuna steak with time and bay leaves and salt)
1 1/4 tbsp capers (the smaller ones)
2 cloves crushed garlic
1 tbsp chopped Italian parsley
Extra virgin olive oil
Salt and pepper to taste

Cook the Linguine for 11 minutes in boiling, salted water.
In the meantime, saute the crushed garlic with the capers and olives in 1/4 cup olive oil.
Add a few spoonfuls of the boiling pasta water, and then put in the chopped parsley and some freshly ground pepper.
Let it cook for a few minutes, then remove from heat and add the tuna, which you have shredded with a fork.
Drain the linguine and place them in a serving dish.
Add the well-heated sauce, mix well and serve.

Recipe from De Cecco Pasta package

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