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Lemon Tuna Linguine | Quick Weeknight Meal
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15 min
Quick
Knuspr-Küche
In nur 15 Minuten zubereitet: Feine Linguine kombiniert mit saftigem Thunfisch, frischer Zitrone, aromatischen Kapern und knackigem Rucola – das perfekte leichte Sommergericht für den schnellen Feierabend.
Preparation method
Preparation
Bring a large pot of generously salted water to a boil. Cook the linguine in it according to the package instructions until al dente. Before draining, reserve about 100 ml of the pasta cooking water and set aside.
In the meantime, finely chop the garlic cloves, halve the cherry tomatoes, and wash and shake dry the arugula. Wash the organic lemon under hot water, finely grate some zest, and squeeze out 2 tbsp of juice.
Cooking & Serving
Heat the olive oil in a large pan over medium heat. Sauté the garlic, chili flakes, and cherry tomatoes for about 2 minutes until the tomatoes soften slightly.
Chef's tip
Cooking tip: The starchy pasta water combines the olive oil and lemon juice into a wonderfully silky sauce without the need for cream.
Variation idea: If you like it even more Mediterranean, you can also mix in a few black Kalamata olives.
Ingredients
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