Linguine with Rio Mare Tuna, green beans, tomato, and pecorino
Ingredients
400 g of linguine
160 g of Rio Mare tuna in olive oil
400 g of tender green beans, sliced lengthwise
500 g of tomatoes
40 g of olive oil
1 garlic clove
A pinch of hot chili pepper
Basil
Salt
Pecorino Cheese
Extra virgin olive oil
Stampa Ricetta
Preparation
1. Lightly score the tomatoes, place them in boiling water, and cook for five minutes. Drain, cool, peel, and cut them into quarters.
2. In a pan, sauté the garlic in olive oil. When golden, add the tomatoes, season with salt, and cook for about ten minutes, stirring often.
3. Bring plenty of water to a boil, add salt when it starts boiling, then add the green beans and cook for at least 10 minutes. Add the pasta to the same pot, cook until done, and drain together with the beans, reserving a little cooking water.
4. Add the pasta and beans to the pan with the sauce, pour in the reserved water, and toss for about 2 minutes. Add a pinch of chili pepper.
5. Finally, add the drained Rio Mare tuna and basil, toss well, and serve. Finish with a generous grating of pecorino using a coarse-hole grater.
