Tuna Linguine Pasta

 INGREDIENTS:
  • 17.6 oz. (500 g) linguine pasta
  • 14.1 oz. (400 g) canned tuna flakes in oil or brine, drained
  • 2 tbsps. calamansi lime or lemon juice
  • 3 tbsps. olive oil
  • 1 bulb medium-sized onion, finely chopped
  • 4 cloves garlic, minced
  • 10 pcs. medium-sized ripe tomatoes, deseeded and finely diced
  • 1 tbsp. sugar
  • ½ cup black olives, pitted and roughly chopped
  • 1 pc. large red bell pepper, deseeded and chopped
  • 2 tbsps. dried basil leaves
  • 3 tbsps. chopped parsley, plus extra for garnish
  • 1 tsp. chili flakes (optional)
  • salt and ground pepper, to taste

PROCEDURE:
  1. Cook the linguine pasta based on the package instructions. Reserve 1 cup of the pasta cooking water. Using a huge colander, drain the pasta 5 minutes before it reaches the al dente stage. Run with cold water to stop the cooking process and set aside.
  2. Heat the olive oil in a large saucepan or skillet. Sauté the garlic and onion over medium heat until very fragrant and translucent.
  3. Add tomatoes and sugar. Simmer for 5 to 10 minutes or until tomatoes are soft and saucy.
  4. Drain the canned tuna flakes and toss in the calamansi lime or lemon juice.
  5. Add the tuna flakes on the pan along with olives, bell peppers and ½ cup of the reserved pasta cooking water. Continue cooking for another 2 minutes. Season with basil, parsley, chili flakes (optional), salt and ground pepper.
  6. Add the pasta in the sauce and gradually pour the remaining cooking water as needed. Simmer over high heat, tossing until the sauce slightly thickened and absorbed by the pasta. Adjust the seasonings.
  7. Remove from heat. Place in a serving plate and then garnish with the remaining chopped parsley. Serve with toasted garlic bread if desired. Enjoy!

 **Number of servings: 3-4

 TIPS FROM ENZ:
  1. If you want a spicy pasta dish, you may use spicy canned tuna.
  2. Sprinkle with grated cheese of your choice if desired.
  3. Boost your greens by adding vegetables like broccoli or rapini.  Add the veggies a couple of minutes before serving the dish to maintain the texture and nutritive value.

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