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<blockquote data-quote="moreluck" data-source="post: 593424" data-attributes="member: 1246">Pasta with Tuna and Capers in White Wine Sauce&nbsp;&nbsp;&nbsp;Ingredients<ul>
<li data-xf-list-type="ul">Salt</li>
<li data-xf-list-type="ul">4 ounces bow tie (farfalle), linguini, or spaghetti pasta</li>
<li data-xf-list-type="ul">2 Tbsp olive oil (plus more)</li>
<li data-xf-list-type="ul">1/2 medium onion, chopped</li>
<li data-xf-list-type="ul">Pinch chili pepper flakes</li>
<li data-xf-list-type="ul">1 (6-ounce) can tuna packed in olive oil, drained</li>
<li data-xf-list-type="ul">1 Tbsp capers</li>
<li data-xf-list-type="ul">1/4 teaspoon salt</li>
<li data-xf-list-type="ul">1/4 cup dry white wine</li>
<li data-xf-list-type="ul">2 Tbsp chopped flat leaf parsley</li>
<li data-xf-list-type="ul">Freshly ground black pepper</li>
</ul>Method&nbsp;1 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).2 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 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.3 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.</blockquote>

[QUOTE="moreluck, post: 593424, member: 1246"] Pasta with Tuna and Capers in White Wine Sauce Ingredients [LIST] [*]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 [/LIST]Method 1 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). 2 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 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. 3 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. [/QUOTE]

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