Linguine pasta with tuna, leek and capers

Linguine pasta with tuna, leek and capers


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About this recipe: 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.

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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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