Linguini With Tuna, Capers and Olives

READY IN: 20mins
Recipe by dicentra

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.

Top Review by PacemakerGuy

This one did not come out as good as it sounded. It was kind of dry and bland. I used tri-color rotini rather than the linguine. One of my problems was that I keep my tuna packets in the fridge since I usually use them in cold salads. To warm the tuna I had to cook it longer, which probably contributed to the dryness. I did use the leftovers the folowing day, with some fat-free sour cream and mayo for a salad, and that was a lot better.

Ingredients Nutrition

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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