Prep 10 mins
Cook 10 mins
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.
- 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
- In a medium frying pan, heat the oil over moderately low heat.
- Add the garlic, sage and rosemary and stir until the garlic just starts to brown, 2-3 minutes.
- Stir in the orange zest, capers, olives, salt, pepper and tuna. Remove from heat; stir in the vinegar.
- In a large pot of boiling, salted water, cook the linguini until just done, about 12 minutes.
- Drain the pasta and toss with the tuna sauce and parsley.
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.