Serves: Makes 4 servings
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ¼ teaspoon dried sage
- ¼ teaspoon dried rosemary
- ¾ teaspoon grated orange zest (from ½ orange)
- 1 tablespoon drained chopped capers
- ¼ cup chopped green olives
- ½ teaspoon salt
- ¼ teaspoon fresh-ground black pepper
- 2 6-ounce cans tuna packed in olive oil
- ½ teaspoon wine vinegar
- ¾ pound linguine
- 2 tablespoons chopped fresh parsley
Procedures:Provençal herbs and orange zest complement the oil-rich tuna, creating a quick and delicious sauce for pasta.
Use tuna packed in olive oil since the oil is used in the sauce. If your tuna doesn’t have at least one-and-a-half tablespoons of oil per can, add a little more oil to make up the difference. You can use tuna packed in vegetable oil, but avoid water-packed tuna as it is missing the flavor and nutrients found in oil-packed tuna.
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 tuna with its oil. Remove from the heat and stir in the vinegar.
In a large pot of salted boiling water, cook the linguine until just done, about 12 minutes. Drain the pasta and toss with the tuna sauce and parsley.