Linguine with Tuna, Capers, and Raisins Gourmet | December 2005 Sophisticated yet incredibly easy, this dish brings the flavors of Sicily to your table. Yield: Makes 4 servings Active Time: 10 min Total Time: 10 min 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 Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta-cooking water, then 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, and reserved cooking water. Add tuna mixture to pasta, tossing to combine, and serve immediately. Cooks' note: To save time, you can use pre-peeled garlic cloves, which many markets now sell.
Sean, we had a test run tonight and I loved it, quick, simple and so good. Some of my friends balked at it, it was delicious.
Mmmmm... Lee, Geralyn likes to play in the kitchen. I'll let you know the verdict! By the way, today was family day at the O'Loughlins. We spent 2 hrs on the phone with Benjamin in Rome, 2hrs with Patrick who is now in community near NYC, and 1 hr. with Rachel down in FL! God is good! Safe in the Hearts of Jesus and Mary!
Mario, you must drink these days up. There's just nothing like being so connected to those you love. Ah the marvels of technology....and phone cards! I test drove the pasta last night, it was delicious! Lee
