Linguini With Tuna, Capers and Olives

• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 14 teaspoon dried sage
• 14 teaspoon rosemary
• 34 teaspoon orange zest
• 1 tablespoon capers, drained and chopped
• 14 cup green olives, chopped
• 12 teaspoon salt
• 14 teaspoon black pepper
• 2 (6 ounce) cans tuna
• 12 teaspoon red wine vinegar
• 34 lb linguine
• 2 tablespoons fresh parsley, chopped

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, 2-3 minutes.
3. Stir in the orange zest, capers, olives, salt, pepper and tuna.
4. Remove from heat; stir in the vinegar.
5. In a large pot of boiling, salted water, cook the linguini 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, black pepper, tuna, red wine vinegar, linguine, fresh parsley

Taken from www.food.com/recipe/linguini-with-tuna-capers-and-olives-206936 (may not work)