Linguine alla strombolana
Instructions
In a saucepan with nonstick Fund, put the olive oil and garlic, saute the garlic and remove from pan.
In this slow focus oil, Saute tuna and anchovies, then add olives.
Stir a few more seconds, and then add the tomato puree, salt, and cook for 3/4 of an hour or so.
Meanwhile boil the linguine, and after cooking, seasoning them with the prepared sauce.
Serve hot with a sprinkling of pecorino romano.
The recipe can be varied by adding together with 100 g of olives capers under salt (making sure to rinse to remove excess salt).
Ingredients and dosing for 4 persons
- 200 g of tinned tuna in brine
- 4 anchovies in olive oil
- 150 g of black olives
- 750 g of tomato paste
- 3 tablespoons of olive oil extra virgin
- 2 cloves of garlic
- Salt
- 150 g of grated pecorino cheese
- 400 g of type pasta linguine