Linguini con Tonno, Capperi e Aglio

(Linguini Pasta with Tuna, Capers and Garlic)


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 


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..

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Last updated on:08/01/02 04:40:56 PM