Linguini With Tuna, Capers and Olives

Submitted 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."

 

• Ready In: 20mins
• Ingredients: 13
• Serves: 4-6

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.

Reviews

[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.