Linguine with Tuna, Capers, and Raisins

Linguine with Tuna, Capers, and Raisins
Photo by Romulo Yanes


  • ¾ cup golden raisins
  • 1/3 cup bottled capers
  • 1 pound dried linguine
  • ½ cup extra-virgin olive oil
  • 1 cup frozen onions such as Ore Ida brand
  • 2 6-oz tuna in olive oil
  • ½ cup fresh flat-leaf parsley
  • + 3 more ingredients
    • ¼ teaspoon black pepper
    • ½ teaspoon salt
    • 3 garlic cloves (1 tablespoon)

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. 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, stirr...

View full recipe at Epicurious


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