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.
3 people made this
Ingredients
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
Method
Prep:5min ›
Cook:15min ›
Ready in:20min
- 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.
- 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.
- 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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