This Linguini with Tuna, Capers and Golden Raisins makes the perfect weeknight dinner, easy and delicious!
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This recipe comes from one of my new (or at least new to me) and favorite cookbooks, One Pan, Two Plates: More Than 70 Complete Weeknight Meals for Two I have made two things from this book, and one was my birthday dinner, and I have loved both of them. I’ll be posting the salmon recipe that I used as my birthday dinner next week, it was amazing – you will need to stop by and see it.
The original title of this recipe is, Fresh Pepper Linguine with Olive Oil-Packed Tuna, Capers and Golden Raisins. But when you live Soddy Daisy, TN, you have to learn to make substitutions. I have no doubt that with fresh linguine and olive oil-packed tuna that this would have been even more amazing – because even with my normal dried pasta and plain old can tuna, it was great!
I might have to give this a try again with some of my fresh homemade pasta. What? Yes, I know that several years ago I bought the pasta roller attachment for my Kitchen Aide – absolutely HAD to have it. I don’t even know if I’ve opened the box. But this summer – this summer I shall make pasta!
Linguini with Tuna, Capers, and Golden Raisins
- 1 orange
- 8 oz dried linguini
- 1/4 cup extra-virgin olive oil
- 1 yellow onion diced
- 2 garlic cloves , minced
- 5 oz can of oil packed tuna
- 1/4 cup golden raisins
- 2 tablespoons capers , rinsed
- 4 tablespoons minced fresh flat leaf parsley
- freshly ground black pepper
- The author has you cook the pasta first in the skillet that you are going to use for the tuna (to keep with the whole one pan, two plates thing), but I just cooked mine in a separate pot of boiling water. Cook pasta in boiling salted water as per directions, reserving about 1/4 cup of the cooking water. Drain and run a little bit of cold water over the pasta to stop the cooking.
- Zest the orange. Then using a pairing knife, remove the rest of the peel and pith. Cut the flesh into bite sized sections and set aside with the zest.
- Add the olive oil to a skillet over medium-high heat. Add the onion and garlic to the pan, stirring until the often has softened and the garlic is fragrant about a minute or two. Add the tuna, zest and orange flesh, raisins and capers. Toss this all together for a couple of minutes to warm it up. Add the pasta to the skillet along with about 1/2 of the reserved pasta water and half of the parsley. Toss to coat. Add salt and pepper to taste. If it’s too dry add more of the pasta water.
- Serve on warmed plates and garnish with the rest of the parsley.