Linguini with tuna and artichokes
11.5 oz Barilla Linguini
5 oz tuna in oil
7 oz asparagus
2 tbsp chopped parsley
2 tbsp extra virgin olive oil
1.5 oz Parmigiano Reggiano cheese, grated
Salt and pepper, to taste
Cut the shallot in thin slices and sauté on low heat with a ribbon of oil.
In the meantime, clean the artichokes by removing the tougher outer leaves, cut in half and carve the fuzzy inside, wash and slice.
When the onion has softened, add the artichokes and sauté with a little water to make cooking smoother.
When the artichokes are soft to the touch, add the drained tuna and the parsley, season with salt and pepper.
In the meantime, cook the Linguini in abundant boiling salted water, drain when al dente and pour in a pan with the sauce. Blend well, sprinkle with the Parmigiano Reggiano and serve.
Tip from the chef: add the tuna in oil, thoroughly drained, when to the sauce is cooked, so the tuna remains soft, flavorful and not does dry out.