Pasta and Sicilian-Style Tuna Sauce with Raisins, Green Olives, and Basil

Name: Pasta and Sicilian-Style Tuna Sauce with Raisins, Green Olives, and Basil
Yield: Serves 4 to 6
Cuisine: Italian
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

3 comments

Appears in Cook's Illustrated January/February 2002

SERVES4 to 6

TIME20 minutes

Pasta and Sicilian-Style Tuna Sauce with Raisins, Green Olives, and Basil

WHY THIS RECIPE WORKS

For our tuna and pasta recipe, we preferred water-packed tuna, drained and shredded to a fine and uniform texture. Adding it to the sauce at the last minute and allowing it to just heat through kept the tuna moist and tender. Pairing it wit...

This is a members' feature.