Linguine with Tuna, Capers, and Olives

Ingredients

• 12 ounces tuna packed in olive oil canned
• 1 tablespoon capers drained chopped
• 0.3 teaspoon rosemary dried
• 0.3 teaspoon sage dried
• 2 tablespoons parsley fresh chopped
• 3 cloves garlic minced
• 0.3 cup olives green chopped
• 0.3 teaspoon fresh-ground pepper black
• 0.8 pound pasta 
• 2 tablespoons olive oil 
• 0.8 teaspoon orange zest grated (from)
• 0.5 teaspoon salt 
• 0.5 teaspoon red-wine vinegar 

Equipment

• frying pan
• pot

Directions

1. In a medium frying pan, heat the oil over moderately low heat.
2. Add the garlic, sage, and rosemary and stir until the garlic just starts to brown, 2 to 3 minutes. Stir in the orange zest, capers, olives, salt, pepper, and the tuna with its oil.
3. Remove from the heat; stir in the vinegar.
4. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes.
5. Drain the pasta and toss with the tuna sauce and parsley.
6. Tuna Packed in Oil: Here we use tuna packed in olive oil, and we count on that oil as part of the sauce. If your tuna doesn't have at least one-and-a-half tablespoons of oil per can, add a little more olive oil to make up the difference. Of course, you can use tuna packed in vegetable oil, too, but avoid water-packed tuna at all costs. The flavor, and most of the nutrients for that matter, leach out into the water.
7. Wine Recommendation: A robust French ros from the southern Rhne appellation of Tavel will serve these Mediterranean ingredients well. Earthy and full of roasted raspberry flavor, Tavels are among the most full-bodied of ross. If you'd rather stick to the Italian theme, look for the wonderful Sicilian ros from Regaleali.