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: Europe, 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

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fish & Seafood
Pasta
Weeknight

Appears in Cook's Illustrated January/February 2002

Follow these simple steps to transform canned tuna and a few other staples into a quick, highly flavored pasta dinner.

SERVES 4 to 6

TIME 20 minutes

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

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