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Linguine with Tunny
I've learned so much about cooking pasta dishes from Italians. They make very simple dishes, only a few ingredients, and they taste great. In Italy, they believe that the pasta should be the dominant taste, not the sauce. They just toss various shapes of hot noodles with a few flavorful items, and there's dinner. Linguine with Tunny (tuna) is my 'souvenir' recipe from the Amalfi Coast.
Ingredients
Enough fresh (never dry) linguini for 4
1 twelve-ounce can solid white Albacore tuna in water, slightly drained
2 tablespoons capers (jarred pickled flower buds)
Pepper
Extra-virgin olive oil
Heavy cream
A handful of fresh basil, coarsely chopped
The Recipe
Get a big pot of lightly salted water on the stove to boil. Meanwhile, 'prep' the rest of the ingredients: Get the tuna ready, measure out the capers, etc.
Cook pasta until nice and tender but not too soft. (Fresh pasta cooks a lot faster than dried - many recommend cooking it no more than a minute or two - but I like it just a little more well done...more like 5 - 7 minutes). Drain pasta and return to pot.
Crumble tuna over, add capers and black pepper to taste. Drizzle with olive oil until lightly coated, Add a splash of cream and some chopped basil. Toss to coat over a very low flame just until heated through. Serve immediately. Serves 4.
Serving suggestion: I like to dress the plate with thin slices of tomato and buffalo mozzarella (made from the milk of the water-buffalo and very big in this part of Italy). Add a loaf of Parmesan-Garlic bread if you're hungry.
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