- 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- ounces cans tuna packed in olive oil
- 1/2 teaspoon wine vinegar
- 3/4 pound linguine
- 2 tablespoons chopped fresh parsley
How to Make It
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.
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.
Wine 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.