| Yield | |
|---|---|
| Source | https://www.foodandwine.com/recipes/linguine-with-tuna-garlic-and-olive-oil |
| Prep time | 30 minutes |
| Yield | |
|---|---|
| Source | https://www.foodandwine.com/recipes/linguine-with-tuna-garlic-and-olive-oil |
| Prep time | 30 minutes |
| 1⁄2 | Pound | Linguine |
| 8 | Clove | Garlic (sliced) |
| 1⁄4 | Cup | Olive Oil |
| 6 | Ounce | Tuna (drained and flaked) |
| 3⁄4 | Cup | Parsley (chopped) |
| 1⁄4 | Teaspoon | Red Pepper Flakes |
| Dash | Salt | |
| Dash | Ground Black Pepper |
1.Cook the linguine in a large pot of boiling water, stirring occasionally, until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and return it to the pot.
2.Meanwhile, in a small saucepan, cook the garlic in the olive oil over low heat until lightly browned, about 10 minutes. Add 1/2 cup of the reserved pasta cooking water and the tuna, parsley and crushed red pepper and cook over moderate heat for 2 minutes.
3.Pour the sauce into the pot with the linguine, add the remaining 1/2 cup of pasta cooking water and simmer over high heat, tossing, until the sauce is mostly absorbed, about 2 minutes. Season with salt and pepper and serve.