Linguine with tuna fish sauce
The flat, slightly rounded shape of this pasta particularly suits sauces based on fish. This recipe just goes to show useful it is to keep a tin of tuna in the cupboard.
- 4 tbsp virgin olive oil
- 3 tbsp finely chopped parsley
- 2 garlic cloves, peeled and finely chopped
- 1 small chili pepper, finely chopped
- 1 cm (1/2 in) fresh root ginger, peeled and thinly sliced
- 450 g (1 lb) passata or chopped tomatoes
- 1×400 g (14 oz) tin tuna fish in oil, drained and roughly chopped
- 375 g (13 oz) linguine (fresh or dried)
- Freshly ground black pepper
Heat the oil and gently fry 2 tablespoons of the parsley, the garlic, chili and the ginger for a few minutes until sightly soft. Add the tomatoes and continue to cook for another few minutes. Stir in the tuna and a little salt. Meanwhile, cook the fresh or dried pasta according to the packet instructions or until al dente, and drain. Toss with the sauce and serve sprinkled with the remaining parsley and freshly ground pepper to taste.