Linguini with tuna and artichokes
Linguini with tuna and artichokes
30 minutes total
Linguini with tuna and artichokes, shallots, asparagus, and parsley, finished with Parmigiano. A quick, flavorful pasta dish full of texture and taste.
Ingredients
Serves 4
| 11.5 oz | Barilla Linguini |
| 5 oz | Tuna in Oil |
| 7 oz | Asparagus |
| 2 | Shallots |
| 2 tbsp | Parsley, Chopped |
| 2 tbsp | Extra Virgin Olive Oil |
| 1.5 oz | Parmigiano Reggiano Cheese, Grated |
| to taste | Salt and Pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Cut the shallot in thin slices and sauté on low heat with a ribbon of oil. In the meantime, clean the artichokes by removing the tougher outer leaves, cut in half and carve the fuzzy inside, wash and slice.
Step 2
When the onion has softened, add the artichokes and sauté with a little water to make cooking smoother. When the artichokes are soft to the touch, add the drained tuna and the parsley, season with salt and pepper.
Step 3
In the meantime, cook the Linguini in abundant boiling salted water, drain when al dente and pour in a pan with the sauce. Blend well, sprinkle with the Parmigiano Reggiano and serve.
Chef's Tip
Add the tuna in oil, thoroughly drained, when to the sauce is cooked, so the tuna remains soft, flavorful and not does dry out.