McMoe's Linguine with Tuna Sauce

Ingredients for 4 servings:

• 500g linguine
• 2 onions
• 3 cloves garlic
• 450 g vine tomatoes
• some olive oil
• some butter
• 2 cans of tuna in its own juice
• 1 jar olives, black, pitted, sliced
• 1 jar capers, 35 g drained weight
• 1 jar artichoke hearts
• some balsamic vinegar bianco
• some oregano, dried
• some sage, dried
• Salt and pepper, colorful from the mill
• 1 jar feta cheese, diced

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Cook the linguine in plenty of boiling, lightly salted water until al dente. Peel the onions and garlic. Halve the onions and then slice them into strips. Finely dice the garlic. Rinse the tomatoes and dice them. Drain the tuna, olives, capers, and artichokes. Chop the artichokes into smaller pieces. Heat a little olive oil and butter in a pan and sauté the onion strips and diced garlic over medium heat. Then add the tuna and artichokes and fry briefly. Add the tomatoes, capers, olives, some dried oregano, and sage, and simmer covered for a few minutes over low heat. Drain the linguine. Season the tuna sauce with salt, a few turns of mixed pepper, and a drizzle of balsamic vinegar. Serve on plates and top with the feta cubes and a drizzle of oil. Serve with fresh pita bread.