Linguine with Tuna, Capers, and Raisins

Ingredients

• Garlic

  Raw

  ¾ cloves, minced or 2g

• Olive oil

  Salad or cooking

  ⅛ cup or 27g

• Salt

  Table

  ⅛ tsp or 0.8g

• Raisins

  Golden seedless

  ³⁄₁₆ cup (not packed) or 27g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Capers

  Canned

  1 ⅓ tbsp, drained or 12g

• Parsley

  Raw

  ⅛ cup or 8g

• Pepper

  Spices, black

  ¹⁄₁₆ tsp or 0.1g

• Tuna

  Fish, light, canned in water, drained solids

  ½ can or 83g

• Whole wheat pasta

  Dry

  4 oz or 113g

Directions

1. Coarsely chop parsley leaves. Drain tuna.
2. 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.
3. 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.

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