Linguini With Tuna, Capers and Olives

Total Time
20mins
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.

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.

Reviews

(1)
Most Helpful

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.

PacemakerGuy February 24, 2007

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