Linguine with green olives, tuna and tomato passata
- Linguine 320g
- Green olives, stoned 80g
- Tuna in oil, drained 160g
- Tomato puree 320g
- Extra-virgin olive oil 20g
- Garlic n.1 clove
- Salt to taste
In this recipe we recommend using:
HOW TO COOK
Sauté the garlic in a frying pan with the extra-virgin olive oil. Add the drained tuna and olives and allow to simmer for a few minutes before combining it with the tomato puree. Season with salt and keep on cooking the sauce.
In boiling salted water cook the Linguine 6, then drain “al dente” and add to the tuna and olive sauce. Mix well and serve.
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