Pasta and Sicilian-Style Tuna Sauce with Raisins, Green Olives, and Basil
Follow these simple steps to transform canned tuna and a few other staples into a quick, highly flavored pasta dinner.
Keywords
- Fish & Seafood
- Italian
- Europe
- Grains
- Rice & Beans
- Weeknight
- Main Courses
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Cooking tools:
- Skillet
- Serving bowl
- Stove
- Pot
- Colander
- Measuring spoon
- Wooden spoon
Ingredients
- 3 tablespoons olive oil
- 6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)
- 1/2 cup pitted green olives, slivered (about 15 large olives, or 2 ounces)
- 1/2 cup raisins (dark)
- 1/4 cup red wine (dry)
- 5 tablespoons balsamic vinegar
- 2 tablespoons granulated sugar
- 2 (6 ounce cans) solid white tuna, drained well and chunks broken up with fingers
- table salt
- 2 tablespoons chopped fresh basil
- 3 tablespoons unsalted butter, cut into 6 pieces
- 1 pound penne pasta or fusilli, cooked until al dente and drained, 1/4 cup pasta cooking water reserved
- Ground black pepper
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