I love pasta! But I try to watch my carbs when I am not in Italy. I found an excellent substitution made from hearts of palm cut into long, skinny ribbons of Linguini. I boil it to give a pasta-ish texture and use a savory sauce when using this pasta replacement. I find this tuna sauce pairs nicely with the hearts of palm citrusy-artichokey flavors. Serve with a bottle of Centanni Falerio.
To make this vegan friendly, omit the tuna.
See ingredients, directions and pairings.
1 Jar of Imported Tuna, drained
1/4 cup Sundried Tomatoes, chopped
1/2 a Lemon, zested
Handful of Capers, more or less, as desired
1/2 tablespoon of Olio Santo, see recipe
1/2 tablespoon of Garlic EVOO, see recipe
Sea Salt and Pepper, to taste
1 Can or Pouch of Palmini Linguini, available at Whole Foods