The Kitchen Company co-owner/designer Gail Bolling is back in the kitchen, whipping up another delicious dinner: tasty Italian tuna linguine with fresh cherry tomatoes. While she loves experimenting with new recipes, this classic William-Sonoma pasta recipe has been a go-to recipe for Gail for years. She says, “This Italian tuna linguine with fresh cherry tomatoes recipe is from an old William-Sonoma pasta cookbook. It’s one of my stand-by recipes because it’s delicious, inexpensive and easy to make.”
The key to this recipe is using oil-packed Italian tuna. Sometimes you can find the Italian tuna at the supermarket but you may have better luck at specialty stores. If you live locally, you can find it at Liuzzi’s Gourmet Market in North Haven, CT (right around the corner from our showroom!) or Bishop’s Orchards Farm Market in Guilford, CT. The salt-packed capers can be found at these markets as well but substituting regular capers tastes fairly similar. Gail also recommends using fresh, local produce whenever possible. “The Italian tuna linguine with fresh cherry tomatoes is best this time of year because you can get the freshest cherry tomatoes at your local farmer’s market or even from your own backyard garden. We always have a bumper crop so this is a great way to use them up.”
This recipe makes 4 entrée-size servings or 6 smaller servings if the dish is being served as a first-course or side. Not to worry if there’s leftovers though, it’s still great the second day. Gail often prepares additional servings so she has two nights of dinner prepared – all in under 30 minutes!
- 1 lb linguine
- 2 pints cherry tomatoes, stemmed and halved
- 8 green onions, thinly sliced
- 3 cloves garlic, thinly sliced
- ¼ cup extra-virgin olive oil, plus extra for drizzling
- 6 oil-packed sun-dried tomatoes, drained and thinly sliced
- 2 cans (6 oz) oil-packed Italian tuna, drained and crumbled
- ¼ cup capers, preferably salt-packed, soaked and drained
- A handful of fresh flat-leaf parsley, coarsely chopped
Pre-heat the oven to 450° F. Bring a large pot of water to boil over high heat.
Meanwhile, place the halved cherry tomatoes on a large rimmed baking sheet. Sprinkle with green onions and garlic and drizzle with ¼ cup olive oil. Season with salt and pepper to taste and stir to evenly coat tomatoes with the seasoning. Bake for approximately 15 minutes, until the tomatoes start to brown at the edges.
Generously salt the water and add linguine. Cook to al dente perfection, about 7-9 minutes.
Combine sun-dried tomatoes, tuna, capers and parsley in a large, warmed bowl. After draining the linguine, add it to the bowl and drizzle with olive oil. Toss then add oven-roasted cherry tomatoes and gently toss again. Garnish with parsley and serve immediately.