• 150g baby bocconcini

  • 150g cherry tomatoes

  • 150g baby spinach leaves

  • 1/2 cup basil leaves

  • 1 shallot

  • 1 clove of garlic

  • 425g can tuna in oil

  • 500g linguine

  • 300ml thickened cream

  • splash white wine

  • salt and pepper


  • 1.

    Finely chop shallot and garlic, cut tomatoes and bocconcini in half, and drain the tuna (saving the oil for frying shallots)

  • 2.

    Fry shallot and garlic till tender (3-5minutes) then de-glaze pan with white wine and reduce, add cream and boil for 5 minutes.

  • 3.

    Bring large pan of water to boil add 1 tbsp of salt and linguine and cook for 8-10 minutes.

  • 4.

    Fold tuna into cream mixture, then the spinach, turn off the heat and add tomatoes, basil and bocconcini, stir in cooked linguine and serve.


For more information and recipes from this series, click on the following link

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