Linguine with Tuna, Capers, and Olives

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried rosemary
• 3/4 teaspoon grated orange zest (from 1/2 orange)
• 1 tablespoon drained chopped capers
• 1/4 cup chopped green olives
• 1/2 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 2 6-ounce cans tuna packed in olive oil
• 1/2 teaspoon wine vinegar
• 3/4 pound linguine
• 2 tablespoons chopped fresh parsley

1. In a medium frying pan, heat the oil over moderately low heat.
2. Add the garlic, sage, and rosemary and stir until the garlic just starts to brown, 2 to 3 minutes.
3. Stir in the orange zest, capers, olives, salt, pepper, and the tuna with its oil.
4. Remove from the heat; stir in the vinegar.
5. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes.
6. Drain the pasta and toss with the tuna sauce and parsley.

olive oil, garlic, sage, rosemary, orange zest, capers, green olives, salt, freshground black pepper, tuna, wine vinegar, linguine, parsley

Taken from www.foodandwine.com/recipes/linguine-with-tuna-capers-and-olives (may not work)