Linguine with Tuna, Capers, and Olives
- SERVINGS: 4
When it comes to making quick, delicious pasta sauces, Italians hold canned tuna in high regard. We complement it with Provençal herbs and orange zest. If you're a lemon-zest fan, try that instead of the orange.
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried rosemary
- 3/4 teaspoon grated orange zest (from 1/2 orange)
- 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
- 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.
- 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.
Here we use tuna packed in olive oil, and we count on that oil as part of the sauce. If your tuna doesn't have at least one-and-a-half tablespoons of oil per can, add a little more olive oil to make up the difference. Of course, you can use tuna packed in vegetable oil, too, but avoid water-packed tuna at all costs. The flavor, and most of the nutrients for that matter, leach out into the water.
A robust French rosé from the southern Rhône appellation of Tavel will serve these Mediterranean ingredients well. Earthy and full of roasted raspberry flavor, Tavels are among the most full-bodied of rosés. If you'd rather stick to the Italian theme, look for the wonderful Sicilian rosé from Regaleali.
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Congratulations to Mei Lin, winner of Top Chef Season 12.