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1 lb. pasta
1 tbsp. olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 tsp. salt
pinch pepper
2 cans (5 oz.) tuna, drained
1/3 cup capers, well-drained
1 can (15 oz.) diced tomoatoes, drained
1 cup raisins
1 cup basil or parsley, chopped
1 tbsp. olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 tsp. salt
pinch pepper
2 cans (5 oz.) tuna, drained
1/3 cup capers, well-drained
1 can (15 oz.) diced tomoatoes, drained
1 cup raisins
1 cup basil or parsley, chopped
Cook pasta until al dente. Reserve a half-cup of pasta cooking water, then drain pasta and return to pot. While pasta is cooking, warm olive oil in a large skillet. Add onion and garlic, salt and pepper. Cook, stirring, until golden (about 7 minutes). Stir in tuna, capers, tomatoes, raisins, and cooking water. Stir well to warm and combine. Stir pasta into tun mixture. Top with parsley or basil, stir well, and serve immediately.
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Source:
Modified from Omaha World Herald
Published in
Main Dish
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Wednesday, 28 July 2010 12:17
posted by
Michelle
The raisins are the sweet part and the capers are the sour part. If you take either out, you don't have sweet and sour pasta anymore. :-) Sad news to my husband who dislikes capers. I guess I will back off on the caper recipes!
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