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Linguine with Tuna, Capers, and Raisins

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Linguine with Tuna, Capers, and Raisins

Linguine with Tuna, Capers, and Raisins

amanda

Equipment

  • Pasta Cooker (for making fresh pasta from scratch)

  • Pasta Hydraulic Pressure Cooker (for cooking fresh pasta quickly)

  • Pasta Roller Machine (optional, for homemade dough preparation)

  • Colander with Strainer

  • Hand Crank Pasta Machine

  • Cheese Grater

  • Peeler

  • Kitchen Scissors

  • Pasta Slicer

  • Immersion Blender

  • Stainless Steel Skillet

Ingredients

  • 1 lb dried linguine

  • 1/2 cup extra-virgin olive oil

  • 1 cup frozen chopped onions (from a 12-oz bag) such as Ore Ida brand

  • 3 garlic cloves, finely chopped (1 tablespoon)

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 2 (6-oz) cans tuna in olive oil, drained

  • 1/3 cup drained bottled capers (packed in brine; from a 3-oz jar)

  • 3/4 cup golden raisins

  • 1/2 cup chopped fresh flat-leaf parsley

Instructions

1

Instruction 1

Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta and return to pot.
2

Instruction 2

While pasta cooks, heat oil in a 12-inch heavy skillet over high heat until hot but not smoking and cook onions and garlic with salt and pepper, stirring occasionally, until golden, 6 to 8 minutes. Stir in tuna, capers, raisins, parsley, and reserved cooking water. Add tuna mixture to pasta, tossing to combine, and serve immediately.
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