Linguini with Tuna and Olives

Name: Linguini with Tuna and Olives
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 3/4 lb (375 g) linguini; 2 onions, roughly chopped; 1/4 cup (60 ml) olive oil; 2 cans (170 g/6 oz) oil-packed tuna; 2 cups (500 ml) cherry tomatoes, halved; 1/2 cup (125 ml) oil-packed dried black olives, pitted and quartered; 1/2 cup (125 ml) oil-packed green olives and dried black olives, pitted and quartered; 2 cloves garlic, chopped; 1/4 cup (60 ml) chopped flat-leaf parsley; Grated zest and juice of 1 lemon; Salt and pepper

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Preparation 10 min
Cooking 15 min
Servings 4

Nut-free
Lactose-free
Dairy-free
Egg-free

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Ingredients

- 3/4 lb (375 g) linguini
- 2 onions, roughly chopped
- 1/4 cup (60 ml) olive oil
- 2 cans (170 g/6 oz) oil-packed tuna
- 2 cups (500 ml) cherry tomatoes, halved
- 1/2 cup (125 ml) oil-packed dried black olives, pitted and quartered
- 1/2 cup (125 ml) oil-packed green olives and dried black olives, pitted and quartered
- 2 cloves garlic, chopped
- 1/4 cup (60 ml) chopped flat-leaf parsley
- Grated zest and juice of 1 lemon
- Salt and pepper

Preparation

- Cook the pasta in boiling salted water until al dente. Reserve 125 ml (1/2 cup) of the cooking water. Drain and set aside.
- In a large skillet, brown the onions in the oil until tender. Season with salt and pepper. Add the tuna, tomatoes, olives and garlic.
- Sauté for about 2 minutes. Add the pasta, parsley, and lemon zest and juice. Stir well and heat until warm, adding some of the reserved cooking water if necessary. Adjust the seasoning.

Linguini with Tuna and Olives

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Ingredients

Preparation

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