Linguine al-tonne (tuna)


cans of tuna in brine or oil (liquid drain!)
Bank peeled tomatoes in tomato sauce! (all comes into play, together with the liquid))),
olive oil 40-50 gr.
1 h / l capers
1-3 anchovy
clove garlic
1/2 onion (preferably blue)
0.5 h / l for fish spices
Spaghetti or linguine

1. Very finely chopped garlic and onion, put in a deep frying pan with heated ol. oil, give browned, then lay out the release from the banks and chopped tomatoes, simmer. (At the same time supply the water for the pasta).
2. Add 0.5 h / l of sugar, a little! salt, spices, continue to simmer min. 5.
3. Then add the capers and finely chopped anchovies, finely, when the water began to boil and the pasta you threw, it is possible to have the carcass weight and add the contents of the cans of tuna).
4. Pasta should be cooked al dente, ie little dovarenye.
5. Sauce continues to stew until cooked pasta.
6. Then drain the water, and mix the pasta with the sauce immediately serve

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