One night Dallas made Pasta with Tuna and Capers in White Wine Sauce for dinner. We used whole wheat pasta and even though the recipe said to use tuna in olive oil, we used tuna in water and added more olive oil. It’s what we had on hand. I don’t know if Dallas was a big fan of the dish, but I liked it.
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Tuna Pasta with 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 ounces bow tie (farfalle), linguini, or spaghetti pasta
2 Tbsp olive oil (plus more)
1/2 medium onion, chopped
Pinch chili pepper flakes
1 (6-ounce) can tuna packed in olive oil, drained
1 Tbsp capers
1/4 teaspoon salt
1/4 cup dry white wine
2 Tbsp chopped flat leaf parsley
Freshly ground black pepper
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).
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.
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.
