Rick Stein At Home linguine con tonno - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Rick Stein At Home linguine con tonno By You Magazine - September 12, 2021 The key here is the Parmesan rind in the sauce which gives it a wonderful savoury taste. Pay particular attention to your salad – it needs to have a good kick of acidity to counter the tuna pasta sauce. James Murphy SERVES 4-5 60ml extra virgin olive oil, plus extra for serving 1 onion, diced 3 garlic cloves, chopped 1 Parmesan rind 1 tsp dried oregano 1 tbsp tomato paste 2 x 400g tins chopped tomatoes 300g tinned tuna, well drained 500g dried linguine Salt and black pepper Grated Parmesan, to serve SALAD 120g mixed salad leaves 1⁄2 small red onion, chopped 100ml extra virgin olive oil 30ml white wine vinegar Put the 60ml of olive oil in a large pan over a medium-high heat. Add the onion and a little salt, soften the onion for 5 minutes without allowing it to colour, then add the garlic, Parmesan rind and oregano. Cook for a further 2-3 minutes, then add the tomato paste and cook for another minute. Add the tinned tomatoes, season with more salt to taste and when the sauce begins to bubble, turn the heat down as low as it will go. Keep stirring every 20 minutes for a couple of hours, adding a splash of water if it starts to stick. Add the tuna to the sauce once it is ready. Cook the linguine for 2 minutes less than the packet instructions, then drain. Scoop the sauce into the pasta and mix it through. Serve on warm plates, drizzled with a little more olive oil and sprinkled with grated Parmesan. Season with black pepper. Dress the salad leaves and onion with oil and vinegar, season with salt and serve with the pasta. Now buy Rick’ s book Our recipes are from Rick Stein at Home by Rick Stein, to be published by BBC Books on 16 September, price £26. To pre-order a copy for £22.10 with free p&p until 26 September, go to mailshop.co.uk/books or call 020 3308 9193. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved