I know I promised some posts ago to stop making things that I found in my cabinets and freezer, but I couldn’t help myself. I had capers, tuna, linguine and raisins in the pantry and wanted to find a recipe to use them. If I had to take a bet that I’d easily find a recipe with those items, I would have bet against it. I would have been wrong. The Internet came through yet again.
It was pretty good. A variety of tastes and textures.
I had some shallots and pearl onions that I used in place of the bag of frozen ones the recipe calls for. I added the sun-dried tomatoes to the recipe below because I threw them in and they worked well in it.
Fry up the onions.
Add the rest of the ingredients.
And the pasta.
Linguine with Tuna, Capers, and Raisins
Prep Time: 10 min | Cook Time: 10 min | Makes: 4 servings
- 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
- 1/2 cup Sun dried tomatoes
- 1 cup White wine
Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. 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, stirring occasionally, until golden, 6 to 8 minutes. Stir in tuna, capers, raisins, parsley, sun-dried tomatoes and white wine. Add tuna mixture to pasta, tossing to combine, and serve immediately.