Linguine with Tuna, Capers, and Olives Recipe

Linguine with Tuna, Capers, and Olives Recipe

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon dried rosemary
  • 3/4 teaspoon grated orange zest
  • 1 tablespoon drained chopped capers
  • 1/4 cup chopped green olives
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 2 (6 ounce) cans tuna packed in olive oil
  • 1/2 teaspoon wine vinegar
  • 3/4 pound linguine
  • 2 tablespoons chopped fresh parsley
  1. 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 to 3 minutes. Stir in the orange zest, capers, olives, salt, pepper, and the tuna with its oil. Remove from the heat; stir in the vinegar.
  2. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta and toss with the tuna sauce and parsley.
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