What do you get when you put tomato, garlic, tuna, rocket and olive oil together? Give up? A delicious sauce to stir through linguine AND to be hoed into within 15 minutes (ya hearing this Jamie?)
Canned tuna does not make it onto the top ten amongst our brood, so to find a combination of ingredients that carries it along discreetly is a wonderful thing. Somehow, this simple gathering seems to work its magic, and I am able to trot cans out of the pantry regularly without suspicious looks anymore. It’s possible that part of the mystery stems from the quality of the fish in the can and Serena is good stuff. (On the rare occasion that I am whipping this gem up for my own consumption, I use the chilli variety – and then you’re talking.)
Another explanation may be the mermaid. If my childhood memory serves me correctly, Hans Christian Andersen’s Little Mermaid was quite an enigmatic young lass, who returned to the sea leaving many questions unanswered. I’m not saying there is a connection – but this tuna definitely stands alone…..
1 packet of linguine
olive oil
3-4 cloves of garlic, finely chopped
5 good-sized, ripe tomatoes, thickly sliced into rounds
large can of tuna
100g baby rocket
salt and pepper
- Fill a large pot with hot salted water and bring to boil. Add linguine and cook according to recommended time.
- Heat olive oil (be very generous) over medium heat in large frying pan and cook garlic and tomato slices.
- Turn slices regularly and when they begin to soften and breakdown, stir through the undrained can of tuna.
- Cook through for a few minutes and load rocket on top. Gradually mix rocket through, it will wilt and shrink.
- Season with salt and pepper.
- Drain pasta and return it to pot.
- Pour over the pan of sauce and mix through. Serve.
Postscript: and not only is this product top quality, but Sirena and I can swap makeup and fitness tips while the pasta boils…
Plain and Simple 