Linguine di Cuori di Palma al Tonno | Hearts of Palm Ligurian Tuna Linguini
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.
Ingredients
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
Directions
Drain and rinse the Palmini Linguini.
Bring a large pot of water to a boil and add Linguini, cook for 3-4 minutes, and drain. If you prefer a crunchier bite, skip this step.
In the meantime, add the Olio Santo and Garlic Oil to a saucepan over medium heat.
Toss in the tuna, sundried tomatoes and capers.
Stir in the drained Linguini and lemon zest, tossing to coat evenly.
Serve immediately.
Additional Pairings
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