Ingredients
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 tbsp)
2
(6-oz) cans tuna in olive oil, drained
1/3
cup drained bottled capers (packed in brine; from a 3-oz jar)
1/2
cup chopped fresh flat-leaf parsley
Directions
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.
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.
4.
To save time, you can use pre-peeled garlic cloves, which many markets now sell.
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