Linguine pasta with tuna, leek and capers

    20 min

    Leeks are braised in a pan with a handful of capers and fresh parsley, then tossed with tuna and linguine pasta. Serve with plenty of grated Parmigiano for an easy yet stylish midweek meal.


    8 people made this

    Serves: 4 

    • 50g leeks, washed and sliced into batons
    • 2 tablespoons extra virgin olive oil
    • 1 tablespoon chopped capers
    • 1 tablespoon freshly chopped parsley
    • 150g tuna, drained
    • 350g linguine pasta
    • 40g grated Parmigiano Reggiano

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Gently braise leeks in a pan with olive oil. When it starts to be slightly golden and crispy add the chopped capers and parsley. After a few seconds, add the drained tuna chunks. Set aside.
    2. Boil linguine in plenty boiling water. We recommend using 1 litre of water for every 100g of pasta. Before draining, remember to set aside a spoonful of pasta water to better toss and stir pasta and sauce.
    3. Drain al dente; toss linguine in the pan with the tuna sauce. Add a little of cooking water, sprinkle with grated Parmigiano and serve.

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