Betting Against the Internet

I know I promised some posts ago to stop  making things that I found in my cabinets and freezer, but I couldn’t help myself. I had capers, tuna, linguine and raisins in the pantry and wanted to find a recipe to use them. If I had to take a bet that I’d easily find a recipe with those items, I would have bet against it. I would have been wrong. The Internet came through yet again.

It was pretty good. A variety of tastes and textures.

I had some shallots and pearl onions that I used in place of the bag of frozen ones the recipe calls for. I added the sun-dried tomatoes to the recipe below because I threw them in and they worked well in it.

Fry up the onions.

Add the rest of the ingredients.

And the pasta.

Linguine with Tuna, Capers, and Raisins

Prep Time: 10 min | Cook Time: 10 min | Makes: 4 servings

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
• 1/2 cup Sun dried tomatoes
• 1 cup White wine

Directions:

Cook pasta in a 6- to 8-quart pot of boiling salted water  until al dente. Drain pasta and return to pot.

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, sun-dried tomatoes and white wine. Add tuna mixture to pasta, tossing to combine, and serve immediately.

Source: http://www.epicurious.com/recipes/food/views/Linguine-with-Tuna-Capers-and-Raisins-233257