Way back when I was in college…our family hosted a tennis player from Italy who was in Miami to play for the Lipton Tennis Tournament. The name of the tournament has changed many times since then. Today you know it as the Sony Open. Anyway, Francesca and her coach, Marco, taught us how to make tuna linguine with red sauce.
In the photo it doesn’t look like linguine…because it isn’t. We didn’t have linguine on hand so I substituted spaghetti. The ingredients are: One or two cans of Tuna, Tomato Sauce, Olive Oil and Milk. Heat and simmer the first three ingredients in a saucepan for about 15 minutes. Season with salt. (I added a few chopped anchovy filets to give the dish a more fishy taste…and also added canned tomatoes instead of tomato sauce…because we didn’t have that in the pantry either.) Add the milk and cook for just a few more minutes. Toss with linguine and serve with grated Parmesan cheese.