Photo by Romulo Yanes
Sophisticated yet incredibly easy, this dish brings the flavors of Sicily to your table.
Cooks' note:
To save time, you can use pre-peeled garlic cloves, which many markets now sell.
Recipe information
Total Time
10 min
Yield
Makes 4 servings
Ingredients
1 lb dried linguine
1/2 cup extra-virgin olive oil
1 cup frozen chopped onions (from a 12-oz bag) such as Ore Ida brand
3 garlic cloves, finely chopped (1 tablespoon)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (6-oz) cans tuna in olive oil, drained
1/3 cup drained bottled capers (packed in brine; from a 3-oz jar)
3/4 cup golden raisins
1/2 cup chopped fresh flat-leaf parsley
Preparation
Step 1
Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta and return to pot.
Step 2
While pasta cooks, heat oil in a 12-inch heavy skillet over high heat until hot but not smoking and cook onions and garlic with salt and pepper, stirring occasionally, until golden, 6 to 8 minutes. Stir in tuna, capers, raisins, parsley, and reserved cooking water. Add tuna mixture to pasta, tossing to combine, and serve immediately.
Recipe notes
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