When few ingredients are called for, the key is to use the best you can find. Here, good-quality oil-packed tuna is worth the splurge.
- Portion size 6 servings
- Credits : Canadian Living Magazine: May 2013
- 2 tomatoes (1 lb/450 g total)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic smashed
- 8 oz button mushrooms thinly sliced
- 1 pinch salt
- 1 pinch pepper
- 2 anchovies drained and rinsed
- 12 oz linguine
- 2 cans oil-packed tuna drained
- 3 tablespoons chopped fresh parsley
MethodScore X in bottom of each tomato. Blanch in boiling water until skins begin to split, 20 to 30 seconds; cool in cold water. Peel off skins; seed and dice tomatoes. Set aside.
In large skillet, heat half of the oil and the butter over medium heat; cook 1 of the garlic cloves until golden, about 1 minute. Discard garlic.
Add mushrooms, salt and pepper; cook, stirring occasionally, until tender and golden, about 6 minutes. Transfer to plate.
In same skillet, heat remaining oil over medium heat; cook remaining garlic until golden, 1 minute. Discard garlic. Add anchovies; cook, stirring, until broken down, about 20 seconds.
Meanwhile, in large pot of boiling salted water, cook pasta according to package directions until al dente. Drain, reserving 1 cup of the cooking liquid; return pasta to pot.
Stir tomatoes and 1/3 cup of the reserved cooking liquid into anchovies; simmer, stirring occasionally, until slightly thickened, about 5 minutes.
Stir tuna into tomato mixture; cook for 2 minutes. Stir in parsley and mushrooms; cook for 1 minute. Add to pasta and toss, adding enough of the remaining cooking liquid to coat; cook for 1 minute.
Nutritional facts Per each of 6 servings: about
- Fibre 4 g
- Sodium 297 mg
- Sugars 3 g
- Protein 16 g
- Calories 332.0
- Total fat 10 g
- Potassium 373 mg
- Cholesterol 10 mg
- Saturated fat 2 g
- Total carbohydrate 46 g
- Iron 21.0
- Folate 59.0
- Calcium 2.0
- Vitamin A 9.0
- Vitamin C 17.0