Ingredients
Units
Scale
- 1 - 4.5 oz. can of Bella Portofino Tuna! - drained and shredded
- 4 cloves of garlic - chopped
- 1 bunch of scallions - chopped (keeping a handful aside for garnish)
- 4 pints of grape tomatoes or (6 - 8 vine ripe tomatoes - diced)
- 1 tsp. dried oregano
- 1 tsp. red pepper flakes
- 1 tsp. salt
- 1 tsp. black pepper
- 2 tbs. olive oil
- 3 - 4 tbs. red wine
- About 10 fresh basil leaves - ripped
- Fresh Romano or Parmesan cheese - for grating
- 1 lb. of linguine or your favorite pasta
Instructions
- Heat a large cast-iron frying pan and place the tomatoes in the hot pan to slightly char. When the tomatoes begin to char carefully drizzle the olive oil over the tomatoes. The pan is hot so be careful that the oil does not splatter.
- When the tomatoes or softened gently crush them down with a masher.
- Add the seasonings, garlic, scallions, chopped fresh basil and wine – reserving a few basil leaves for garnish.
- Simmer the sauce on a gentle heat while preparing the linguine as directed.
- Add about three tablespoons of the well-salted pasta water to the sauce.
- Taste the sauce for seasonings.
- Drain the pasta and plate. Top with the sauce gently incorporating the sauce into the pasta.
- Top with the tuna, scallions and grated cheese and serve.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4-6
