15 Nov Wild Albacore Linguine Puttanesca
Recipe by Living The Gourmet
- 2 Wild Selections Solid White Albacore in Olive Oil
- 2 pints cherry tomatoes
- 4-5 cloves garlic
- 1/4 cup parsley chopped
- 6-8 leaves basil chopped
- 1/2 tsp salt
- 1/2 tsp fresh ground black pepper
- 1/2 tsp dried oregano
- 1/2 tsp red pepper flakes
- 3 tbsp olive oil
- 1 fresh lemon quartered
- fresh parmesan cheese grated
- 1 lb linguine
Prepare the linguine as directed in generously salted water.
Heat a griddle and place the tomatoes on the griddle to char and slightly pop open.
Heat a large cast iron frying pan with the olive oil and add the chopped garlic to the pan.
Allow the garlic to become fragrant and add fresh parsley, chopped basil and the charred tomatoes. Gently press the tomatoes down with a spatula. Cook for 8 – 10 minutes and set aside.
Add the seasonings and a ladle or two of the salted water that you are preparing for the linguine.
When the linguine is cooked lift into the tomatoes. Add the drained tuna and toss.
Serve with a drizzle of olive oil, freshly grated cheese, dash of red pepper flakes and a squeeze of fresh lemon juice and a garnish of fresh basil.