Linguine With Tuna and Capers
Ingredients
- 12 ounces linguine
- 25 ounce solid tuna packed in oil
- 6 tablespoons extra-virgin olive oil
- 1 shallot
- 1/2 cup white wine
- 3/4 teaspoon black pepper
- 1/4 cup capers
- 1/2 teaspoon kosher salt
- parsley parsley parsley
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Instructions
- Cook the linguine according to package directions. Drain, reserving 1 1/3 cups cooking water.,When boiling your pasta, put a 1-cup measuring cup by the colander. It will help remind you to snag some pasta water before you dump it all!,Simply Recipes / Photo by Fred Hardy II / Food Styling by Ana Kelly / Prop Styling by Shell Royster
- Drain the oil from the tuna cans and reserve; set the tuna aside. Heat the tuna oil and extra-virgin olive oil in a large skillet over medium-high heat. Add the shallots and cook, stirring occasionally, until translucent, about 3 minutes. Stir in the white wine and cracked pepper, and cook undisturbed, until reduced by half, about 2 minutes. Stir in the capers.,Simply Recipes / Photo by Fred Hardy II / Food Styling by Ana Kelly / Prop Styling by Shell Royster
- Reduce the heat to medium heat. Add the cooked pasta, 1/2 cup of the reserved cooking water, and salt. Toss and stir constantly to coat, about 2 minutes (add more pasta water 2 tablespoons at a time, if needed, for a creamy consistency).,Remove the pan from the heat. Add the reserved tuna and gently toss to distribute. Divide evenly among serving bowls. Serve immediately, sprinkled with parsley, if using.,Refrigerate leftovers for up to 3 days.,Love the recipe? Leave us stars and a review below!,Simply Recipes / Photo by Fred Hardy II / Food Styling by Ana Kelly / Prop Styling by Shell Royster,Simply Recipes / Photo by Fred Hardy II / Food Styling by Ana Kelly / Prop Styling by Shell Royster
Source
Original recipe: View Original