Linguine Nicolo Style

Name: Linguine Nicolo Style
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Linguine pasta 13.4 oz; Salted capers 6 tsp; Black olives 2.1 oz; Green olives 2.1 oz; Extra virgin olive oil 3 tbsp; Butter 7 tbsp; Tuna in oil (in fillets, preferably back and tail) 8.8 oz; Pecorino cheese (medium-aged) 1.8 oz; Lemon peel (untreated) 1

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856

Calories per serving

Energy Kcal 856
Carbohydrates g 80
of which sugars g 4
Protein g 30
Fats g 46.2
of which saturated fat g 17.74
Fiber g 3.6
Cholesterol mg 116
Sodium mg 555

Difficulty: Easy
Prep time: 20 min
Cook time: 10 min
Serving: 4

PRESENTATION

Recipe by
Antonello Pomata

Linguine alla Nicolo is a really fantastic dish that hails from the colorful fishing town of Carloforte on the island of San Pietro in Sardinia. And here's the thing, this Sardinian pasta recipe stands out with its tender chunks of locally caught tuna, giving it a moist and flaky texture that's totally about the sea. Folks there—pretty much everyone—are super proud of their sustainable fishing tradition, known as tonnara fissa. So, the tuna? It's not just any tuna; it's caught with respect for the ocean, and you can really taste that authentic flavor. What makes this seafood linguine pop are the island flavors like salty capers and briny olives, mixed with just a touch of semi-aged Pecorino cheese. Seriously good. A little lemon zest brings it all together with a tangy kick. The recipe was first put together by Nicola Pomata back in 1973 and quickly became a symbol of Carloforte’s food scene—showing off what Sardinian food is all about. Really, freshness, local ingredients, and a story in every bite.

Enjoying a plate of linguine alla Nicolo means savoring a real traditional Sardinian dish. Some might compare it to other Italian seafood pasta dishes, but it's way, way unique because of those golden Mediterranean flavors and that special cheese. And the sauce? Often called Nicolo sauce, it blends rich tuna with the sharpness of Pecorino and the brightness from lemon zest. So, every forkful tastes fresh and a bit zesty. Across Sardinia, folks might swap in different olives or adjust the cheese, but the basics? They don’t change—always the best local seafood, always respecting where it comes from. This is one of those Mediterranean pasta recipes just right for anyone who loves food with a little story and a lot of flavor. Serving it feels like bringing the Sardinian coast to the table, and the taste makes it easy to see why the locals are so proud. With each bite, you're experiencing a piece of Sardinia's maritime culture and natural bounty. For sure, you'll love it.

INGREDIENTS

856

Calories per serving

Linguine pasta 13.4 oz (380 g)

Salted capers 6 tsp (30 g)

Black olives 2.1 oz (60 g)

Green olives 2.1 oz (60 g)

Extra virgin olive oil 3 tbsp (40 g)

Butter 7 tbsp (100 g)

Tuna in oil 8.8 oz (250 g) - (in fillets, preferably back and tail)

to flavor: Pecorino cheese 1.8 oz (50 g) - (medium-aged); Lemon peel 1 - (untreated)

Preparation

How to prepare Linguine Nicolo Style

To prepare the Nicolo-style linguine, bring plenty of water to a boil and salt it. Proceed to desalinate the capers in water with a few drops of white wine vinegar and rinse them well. Then drain and pat them dry 1. When the water boils, cook the pasta 2 and prepare the sauce in the cooking time: pour the oil into a small saucepan 3

and add the butter to let it melt 4. Turn off the heat when it is melted; it should not boil. Then let it cool slightly. Chop the desalted capers together with black and green olives 5. Place the chopped mixture in a large bowl. Drain the tuna fillets and crumble them directly into the bowl 6

Add the melted butter and oil 7, and stir. Then add the drained al dente linguine 8. Also, add a bit of pasta cooking water and mix to combine the flavors 9.

Plate the dish, then grate the semi-aged Pecorino 10 and lemon zest 11. Serve your Nicolo-style linguine 12.

Storage

Consume the linguine immediately. You can store the linguine in the fridge in an airtight container for 1 day.

Freezing is not recommended.

Advice

The part of the tuna indicated for the recipe is the back or tail, which is more substantial.

The medium-aged Pecorino is perfect for balancing the flavors of the dish: fresh would have too mild a taste, while the aged Pecorino would overpower the other flavors.

For the translation of some texts, artificial intelligence tools may have been used.