Who says gluten-free pasta isn’t good? I had bought a couple of packs of gluten-free linguine and I wanted to try them with a simple and summery sauce: I assure you the result was excellent! Obviously the recipe can also be made with gluten-containing pasta!
Preparation time 20 minutes
Ingredients for 4 people
- 320 gr gluten free linguine (I used those from Rummo)
- 500 gr cherry tomatoes
- tuna steaks in oil (for an excellent tuna tap here)
- A tablespoon of salted capers
- 1 shallot
- 1 garlic glove
- Basil leaves
- hot chilli (optional)
- extra virgin olive oil (for an excellent oil tap here)
- salt
Method
Bring a large pot of salted water to a boil (add a spoonful of coarse salt). and throw the pasta. We mix to get it all into the water and let it cook according to package instructions.
While the water heats up, prepare the sauce: start by washing the cherry tomatoes and basil well. Slice the shallot and place it in a large non-stick pan with 2 tablespoons of oil. Add the garlic clove and fry over a low flame for 3/4 minutes. Cut the tomatoes in half and add them to the onion after 4 minutes.
Desalt the capers under running water and add them to the sauce. Let’s salt (keep in mind that the capers are salty) and add the hot pepper to taste. Let it cook for a few minutes until the cherry tomatoes begin to come apart. We combine the tuna steaks (I put one for each portion) and some basil leaves, let it cook for 1 minute and turn off the heat.
Drain the pasta a couple of minutes earlier than suggested on the package to eat the pasta al dente! Dress it immediately with the sauce and serve hot.
