Linguine with Tuna, Capers, and Olives

Linguine with Tuna, Capers, and Olives
Photo by © Melanie Acevedo

Ingredients

  • ¾ pound linguine
  • 2 tablespoons olive oil
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon dried sage
  • 1 tablespoon drained chopped capers
  • ½ teaspoon salt
  • ½ teaspoon wine vinegar
  • + 6 more ingredients
    • ¾ teaspoon grated orange zest (from 1/2 orange)
    • 2 tablespoons chopped fresh parsley
    • 2 6- ounces cans tuna packed in olive oil
    • ¼ teaspoon fresh-ground black pepper
    • 3 cloves garlic, minced
    • ¼ cup chopped green olives

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...

View full recipe at My Recipes

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