Active Time

　　10 min

　　Total Time

　　10 min

　　Sophisticated yet incredibly easy, this dish brings the flavors of Sicily to your table.

　　

Ingredients

Makes 4 servings

　　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

　　

Step 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.

　　

Step 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.

　　Cooks' note:

　　To save time, you can use pre-peeled garlic cloves, which many markets now sell.