Ingredients
2 tbsp. olive oil
3 cloves garlic
1/4 tsp. dried sage
1/4 tsp. dried rosemary
3/4 tsp. grated orange zest (from 1/2 orange)
1 tbsp. drained chopped capers
1/4 c. chopped green olives
1/2 tsp. salt
1/4 tsp. fresh-ground black pepper
2 6 oz cans tuna packed in olive oil
1/2 tsp. Wine vinegar
3/4 lb. linguine
2 tbsp. chopped fresh parsley
Preparation
Step 1In 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.Step 2In 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.Step 3Notes: Tuna Packed in Oil: 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.Step 4Wine Recommendation: 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.
