- 3 cloves garlic
- 3 tablespoons olive oil
- 2 onions, thinly sliced
- 3 large 12-ounce cans tomato paste
- 3 cans of water
- 3 5-ounce cans white albacore tuna in olive oil
- 2 pounds linguini, fresh (from Ohio City Pasta)
- Parmesan cheese, freshly grated
Smash and brown the garlic in large saucepan or Dutch oven. Remove garlic, but leave the oil. Add the onions to the oil and slowly sauté. In a large bowl, combine tomato paste with water. Pour into saucepan. Bring to soft boil and simmer. Drain tuna, keeping it in chunks. In a separate pan, sauté tuna briefly in olive oil before adding to the sauce. Simmer 3–4 hours. Cook linguini just before serving. Ladle sauce over linguini. Sprinkle with freshly grated Parmesan cheese.
Note: Sauce can be made ahead of time and frozen.