Linguine with Tuna, Capers and Scallions
A thrifty pantry meal that is ready in less than 30 minutes. Canned tuna, capers, a couple of herbs from your spice cabinet. Throw in some fresh scallions and Italian parsley. Dinner is served. A good quality tuna in olive oil is essential here.
Ingredients
- 2 cans (6 oz) good quality tuna in olive oil, drained and oil reserved.
- 3/4 lbs (340 g) linguine or spaghetti
- 2 Tbsp extra virgin olive oil and extra for drizzling
- 3 cloves of garlic, finely minced
- 1/2 tsp dried sage
- 1/2 tsp dried rosemary
- 4 Tbsp rinsed and drained capers
- Pinch of red pepper flakes or to taste
- Peel of 1 lemon, sliced into thin slivers
- 4 Tbsp scallions, thinly sliced
- 4 Tbsp finely chopped Italian parsley
- Lemon wedges and freshly grated Parmesan cheese (optional)
Preparation
Bring salted water to a boil in a large saucepan. Add linguine and cook according to package directions. Drain the linguine and reserve 1 cup (240 ml) of the pasta water.
Meanwhile, heat tuna oil plus the 2 tablespoons of olive oil in a skillet over medium-high heat. Add the garlic and cook for 2-3 minutes stirring and making sure the garlic does not brown.
Add the sage, rosemary, capers, red pepper flakes, the lemon peel slivers, half of the scallions and parsley. Cook for 2-3 minutes or until fragrant.
Add 1/2 cup (120 ml) of the reserved water. Taste for salt and pepper.
Add pasta and toss it well. Add more pasta water, 2 tablespoons at a time, to make the sauce creamier, if needed.
Add tuna tossing gently taking care not to break tuna chunks too much. It will look nicer on a plate. Let all warm up briefly, if necessary.
Garnish with the remaining scallions and parsley. Drizzle with extra olive oil and serve with lemon wedges on the side (optional).