Linguini con Tonno, Capperi e Aglio
(Linguini Pasta with Tuna, Capers and Garlic)
Ingredients
| 10 | Cloves | Garlic - peeled & chopped coarsely |
| 1 1/2 | Tsp. | Capers - salted and soaked in water for 1 hour before using |
| 2 | Cans | Tuna in oil |
| 1 | Med. | Tomato - diced |
| 1 | Tsp. | Sage - fresh and chopped fine |
| 1/2 | Tsp. | Oregano - dry flakes |
| 1/2 | Lb. | Pasta - linguine |
Preparation
Put a pot of water to boil for the pasta.
Saute the garlic and capers together in olive oil for about 2-3 minutes. At the end of this time, add the drained tuna, turn the heat to medium high, and cook for 3 minutes, stirring occasionally. Add the tomato, sage, oregano, the salt and plenty of freshly ground black pepper.
Note: if salted capers are not available, use those found in vinegar. Drain them, rinse and dry. Use 2 Tsp. of these capers.
As soon as the pasta is cooked and drained, add it to the tuna mixture along with 1 ladleful of the pasta water. Cook over high heat for 1 minute, mixing thoroughly.
Serve immediately. If desired peperoncino flakes can be added to give the dish extra zest..
Last updated on:08/01/02 04:40:56 PM