Arlene’s Linguine with Italian Tuna and Cherry Tomatoes
From William Sonoma - Pasta
2 pints cherry tomatoes, halved
8 green onions, including tender green parts, thinly sliced
3 cloves garlic, thinly sliced
1/2 cup extra vurgin olive oil, plus extra for drizzling
salt and freshly ground pepper
1 lb/500 g linguine
6 oil packed sundried tomatoes, drained and thinly sliced
2 cans (7oz/ 185 g each) oil-packed Italian tuna, drained and crumbled (see note)
1/4 cup capers, soaked and drained
large handful of fresh flat-leaf parsley, coarsely chopped
1. Preheat the ovn to 450°F (230°C).
2. Bring a large pot of water to a boil over high heat.
3. Meanwhile, place the cherry tomatoes on a large rimmed baking sheet. Sprinkle with the green onions and garlic and drizzle with the 1/4 cup olive oil. Season with salt and pepper to taste and stir to distribute the seasoning. Bake until the tomatoes turn golden brown at the edges, about 15 minutes.
4. Generously salt the boiling water, add the linguine and cook until al dente, 7-9 minutes.
5. Put the sun-dried tomatoes, tuna, capers and parsley in a warmed large, shallow bowl. Drain the linguine, add it to the bowl and drizzle with olive oil. Toss. Add the cherry tomato mixture and toss again gently.
NOTE: If you cannot find Italian tuna packed in olive oil, use water-packed tuna, drain it, cover it with extra-virgin olive oil and refigerate for 2-3 days.