Linguine with Escarole, Tuna and Sun-dried Tomato Sauce Recipe

Name: Linguine with Escarole, Tuna and Sun-dried Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sun-dried tomatoes; 1/2 cup hot water; 1 pound whole wheat linguine; 3 tablespoons extra-virgin olive oil; 2 large garlic cloves, minced; 1/2 teaspoon crushed red pepper; 1 large head of escarole (1 pound), trimmed and coarsely chopped; Salt and freshly ground pepper; One 6-ounce can imported tuna packed in oil, drained and flaked; 1/4 cup pitted kalamata olives, coarsely chopped

Servings: persons

1/2 cup sun-dried tomatoes
1/2 cup hot water
1 pound whole wheat linguine
3 tablespoons extra-virgin olive oil
2 large garlic cloves, minced
1/2 teaspoon crushed red pepper
1 large head of escarole (1 pound), trimmed and coarsely chopped
Salt and freshly ground pepper
One 6-ounce can imported tuna packed in oil, drained and flaked
1/4 cup pitted kalamata olives, coarsely chopped

1
In a microwave-safe bowl, combine the tomatoes with the water, cover and microwave for 2 minutes.
2
Let sit for 5 minutes, then transfer to a mini food processor and puree.
3
Cook the linguine in a large pot of boiling salted water until al dente.
4
Reserve 1 1/2 cups of the cooking liquid and drain the pasta.
5
In a large, deep skillet, heat the oil until shimmering.
6
Add the garlic and crushed red pepper and cook over high heat for 30 seconds, until fragrant.
7
Add the escarole, season with salt and pepper and cook, tossing, until wilted and just beginning to brown in spots, about 4 minutes.
8
Add the tomato puree and 1 cup of the reserved pasta cooking liquid.
9
Add the pasta and cook, tossing frequently, until coated with a thick sauce, about 1 minute.
10
Add more of the pasta cooking water if necessary.
11
Stir in the tuna and olives, season with salt and pepper and transfer to a large bowl.
12
Serve right away.

180

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup sun-dried tomatoes, 1/2 cup hot water, 1 pound whole wheat linguine, 3 tablespoons extra-virgin olive oil, and more.

Yes, Linguine with Escarole, Tuna and Sun-dried Tomato Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Linguine with Escarole, Tuna and Sun-dried Tomato Sauce

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