Easy Pantry Pasta Dinner
Don’t you just love a recipe that is made with primarily pantry ingredients and things that you almost always have in your fridge?
This is that kind of easy weeknight recipe that you’ll turn to time and time again. Canned tuna and dried pasta are taken to a whole new level with sort of a Sicilian flare – or at least I associate capers and raisins with Sicilian type recipes – like this Sicilian Style Spaghetti.
It’s a sweet and tart flavor combination that is just bursting with flavor.
Ingredients for Linguine with Tuna
- Fresh Parsley – I found conflicting information about whether or not to buy parsley organic. However, as with all tender greens, I try to buy organic.
- Capers – I buy the big jars from Costco, they last forever and I use them any where I want a tart pop of flavor.
- Golden Raisins – raisins should also be bought organic, since they come from grapes which are on the dirty dozen list. However, I have a hard time finding organic golden raisins.
- Garlic – you do not need to buy organic.
- Tuna – I buy canned light tuna because it is lower in mercury.
- Linguine – I buy organic dried pasta, though I couldn’t find a consensus on it.
- Orange – you will be using the zest of the orange, so buying organic is recommended.
- Olive oil – since I am able to get large bottles of organic olive oil from Costco, that is what I buy. I cook with olive oil every day, so I want it be as free from pesticides as possible.
How to Make This Pasta with Tuna
Using a zester, remove the zest from the orange. Cut off the peel and pith and cut the orange into bite sized pieces.
Dice the onion and mince the garlic.
(While you’re doing this, be heating up the water for the pasta and cook the pasta.)
Heat the oil over medium high heat in a skillet. Add the garlic and onion and sauté for about a minute or two. You want the garlic to be fragrant, but not burned.
Add the tuna, orange pieces and zest, raisins, tuna and capers. Cook for a couple of minutes to heat everything through.
Drain the pasta, reserving 1/4 cup of the cooking water.
Add the pasta to the skillet along with half of the parsley and toss to combine. If it’s too dry add a little of the pasta water. Taste and adjust the seasonings.
Serve sprinkled with the rest of the parsley!
The original title of this recipe is, Fresh Pepper Linguine with Olive Oil-Packed Tuna, Capers and Golden Raisins (from One Pan, Two Plates.)
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!
More Easy Pasta Recipes
If you’ve never tried sweet potatoes and bacon together, you are in for a treat in Pasta with Sweet Potatoes and Bacon!
Meatless Mondays just got a whole lot easier with Pasta with Broccoli and Capers – I make this all the time!!
How about a no cook pasta sauce that comes together in the time it takes you to boil the water and cook the pasta – Pasta Puttanesca!
Linguini with Tuna, Capers, and Golden Raisins
- While you are prepping the ingredients, cook the pasta according to directions. When you drain it, reserve 1/4 cup of the pasta water.
- 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.