Linguini With Tuna Capers And Olives

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This comes from one of my food and wine cookbooks and uses ingredients i usually have on hand. The wine recommendation is to serve this with a robust french rose from the southern rhone.

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Steps

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In a medium frying pan , heat the oil over moderately low heat.

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Add the garlic , sage and rosemary and stir until the garlic just starts to brown , 2-3 minutes.

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Stir in the orange zest , capers , olives , salt , pepper and tuna.

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Remove from heat.

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Stir in the vinegar.

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In a large pot of boiling , salted water , cook the linguini until just done , about 12 minutes.

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Drain the pasta and toss with the tuna sauce and parsley.

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Ingredients

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olive oil, garlic cloves, dried sage, rosemary, orange zest, capers, green olives, salt, black pepper, tuna, red wine vinegar, linguine, fresh parsley