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Pasta with Tuna and Capers in White Wine Sauce

Pasta with Tuna and Capers in White Wine Sauce

Date Added: 07/03/2012


You can easily dress up this recipe with a few more ingredients - chopped garlic added at the end of the onion cooking, chopped tomatoes and/or olives in with the tuna, lemon zest to serve, etc. Remember to choose a dry white wine for this dish.

 
 
 
INGREDIENTS
 
 
4 ounces               bow tie (farfalle), linguini, or spaghetti pasta
 
2 Tbsp                   olive oil (plus more)
 
1/2                          medium onion, chopped
 
Pinch                     chili pepper flakes
 
1 (6-ounce) can   tuna packed in olive oil, drained
 
1 Tbsp                   capers
 
1/4 teaspoon        salt
 
1/4 cup                  dry white wine
 
2 Tbsp                   chopped flat leaf parsley
 
Freshly ground black pepper
 
 
METHOD
 
 
1 Bring a large pot of water to a boil, add salt (1 teaspoon for every quart of water), return to a boil. Add the pasta and cook according to package directions until cooked through, but still firm (al dente).
 
 
2 While the water is coming to a boil and the pasta is cooking, prepare the rest of the recipe. In a large, wide sauté pan, heat a couple tablespoons of olive oil on medium heat. Add the chopped onion and chili pepper flakes and cook until translucent, about 5 minutes or so. Mix in the canned tuna, the capers, and the salt. Add the wine, bring to a simmer then lower the heat to low. Cook for 10 minutes or longer, while the pasta is cooking. If the mixture begins to dry out, add a little more wine.
 
 
3 When the pasta is ready, drain it and add it in to the pan with the tuna. Toss to mix. Drizzle on a bit more olive oil over it all, then add the chopped parsley and a few grinds of black pepper to taste.
 
Serves 2
 
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