Ingredients (serves 4)
For the pesto :
– 190 g of sun-dried tomatoes (drained weight)
– 60 ml of olive oil
– 30 ml of water
– the juice of 1/2 a lemon
– 1 garlic clove
– 100 g of parmesan cheese (cut into pieces)
– a few parsley leaves
– 1/2 tsp of salt
– 1/2 tsp of pepper
For the pasta :
– 500 g of linguine
– 250 g of tuna packed in olive oil (drained weight)
– 4 tsp of capers
– a few parsley leaves
– 150 ml of pasta water
– olive oil
– salt
– chili flakes
Recipe
1. Fill a large pot with water and bring it to a boil.
2. Make the pesto : in a mixer (or in a bowl using an immersion blender), mix the sun-dried tomatoes with the olive oil, the water, the garlic clove, a couple of parsley leaves, the parmesan cheese, the salt and the pepper.
3. Once the water is boiling, season it with a heavy pinch of salt then add the linguine. Cook the pasta al dente according to the package instructions.
4. Drain the tuna and crumble it into a bowl. Drain the capers and reserve them in another bowl. Chop a couple of parsley leaves.
5. When the linguine is al dente, reserve the pasta water before draining them. In a large skillet, mix the pesto with the pasta water in order to make a creamy sauce, then add the linguine to the skillet and mix everything together until all the pasta is coated with the sauce.
6. Serve each plate with a generous amount of linguine then top with some tuna, capers and chopped parsley. Drizzle with a bit of olive oil and season to your liking with some salt and chili flakes.