Pasta with Tuna and Capers

By Bonnie T

Ingredients

• Because I know someone is going to ask, if you don't cook with wine, try substituting 1 teaspoon of lemon juice or white wine vinegar and 1/4 cup of water for the white wine the recipe calls for. Rega
• Pasta with Tuna and Capers in White Wine Sauce Recipe
• You can easily dress up this recipe with a few more ingredients - chopped garlic added at the end of the onion cooking, chopped tomatoes and/or olives in with the tuna, lemon zest to serve, etc.
• * Salt
• 4 * 4 oz bow tie (farfalle), linguini, or spaghetti pasta
• 2 * 2 T olive oil (plus more)
• 1/2 * 1/2 medium onion, chopped
• * Pinch chili pepper flakes
• 1 * 1 (6-ounce) can tuna packed in olive oil, drained
• 1 * 1 T capers
• 1/4 * 1/4 tsp salt
• 1/4 * 1/4 C dry white wine
• 2 * 2 T chopped flat leaf parsley
• * Freshly ground black pepper

Details

Servings 2

Preparation

Step 1

1 Bring a large pot of water to a boil, add salt (1 teaspoon for every quart of water), return to a boil. Add the pasta and cook according to package directions until cooked through, but still firm (al dente).

2 While the water is coming to a boil and the pasta is cooking, prepare the rest of the recipe. In a large, wide sauté pan, heat a couple tablespoons of olive oil on medium heat. Add the chopped onion and chili pepper flakes and cook until translucent, about 5 minutes or so. Mix in the canned tuna, the capers, and the salt. Add the wine, bring to a simmer then lower the heat to low. Cook for 10 minutes or longer, while the pasta is cooking. If the mixture begins to dry out, add a little more wine.

3 When the pasta is ready, drain it and add it in to the pan with the tuna. Toss to mix. Drizzle on a bit more olive oil over it all, then add the chopped parsley and a few grinds of black pepper to taste.

Serves 2.