Linguini With Tuna, Capers and Olives |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This comes from one of my Food and Wine cookbooks and uses ingredients I usually have on hand. The wine recommendation is to serve this with a robust French rose from the southern Rhone. Ingredients:
2 tablespoons olive oil |
3 garlic cloves, minced |
1/4 teaspoon dried sage |
1/4 teaspoon rosemary |
3/4 teaspoon orange zest |
1 tablespoon capers, drained and chopped |
1/4 cup green olives, chopped |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
2 (6 ounce) cans tuna |
1/2 teaspoon red wine vinegar |
3/4 lb linguine |
2 tablespoons fresh parsley, chopped |
Directions:
1. In a medium frying pan, heat the oil over moderately low heat.
2. Add the garlic, sage and rosemary and stir until the garlic just starts to brown, 2-3 minutes.
3. Stir in the orange zest, capers, olives, salt, pepper and tuna. Remove from heat; stir in the vinegar.
4. In a large pot of boiling, salted water, cook the linguini until just done, about 12 minutes.
5. Drain the pasta and toss with the tuna sauce and parsley.
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