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Linguine With Tuna and Capers
Linguine With Tuna and Capers
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
30-minute savory linguine with canned tuna and capers for a quick pantry dinner, with minimal chopping required.
Ingredients:
  • 12 ounces uncooked linguine
  • 2 (5-ounce) cans solid tuna packed in oil
  • 6 tablespoons extra-virgin olive oil
  • 1 cup thinly sliced shallot (from 1 large shallot)
  • 1/2 cup dry white wine
  • 3/4 teaspoon cracked black pepper
  • 1/4 cup drained non-pareil capers
  • 1/2 teaspoon kosher salt
  • Chopped fresh flat-leaf parsley, for serving (optional)
Instructions:
  • Prepare the linguine: Boil the linguine following the instructions on the package. Drain the pasta, saving 1 1/3 cups of the cooking water.
  • Prepare the sauce by draining the oil from the tuna cans and keeping it aside. Heat a mixture of tuna oil and extra-virgin olive oil in a large skillet over medium-high heat. Sauté the shallots until translucent for about 3 minutes. Add white wine and cracked pepper, then simmer until reduced by half, approximately 2 minutes. Finally, add the capers to the skillet.
  • Serve the pasta: Lower the heat to medium, then mix in the cooked pasta, 1/2 cup of reserved cooking water, and salt. Stir constantly for about 2 minutes to coat evenly. For a creamy texture, add more pasta water 2 tablespoons at a time as needed. Take the pan off the heat, add the reserved tuna, gently toss, and distribute evenly among serving bowls. Serve promptly, garnished with parsley if desired. Store any leftovers in the refrigerator for up to 3 days. Enjoy the dish? Please consider leaving us a review!

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