Ingredients

1 lb dry linguine
1/2 cup extra-virgin olive oil
1 cup frozen chopped onions
3 garlic cloves, finely chopped (1 tablespoon)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cans La Sirena tuna in water, drained
1/3 cup drained capers in brine
3/4 cup golden raisins
1/2 cup chopped fresh flat-leaf parsley

Preparation

Cook pasta in a 6- to 8-quart pot of boiling salted water until pasta is "al dente". Reserve 1 cup of the pasta water, drain pasta, and return to pot. While pasta cooks, heat oil in a 12-inch heavy skillet over high heat until hot. Cook onions and garlic with salt and pepper, stirring occasionally, until golden, 6 to 8 minutes. Stir in tuna, capers, raisins, parsley, and pasta cooking water. Add tuna mixture to pasta, tossing to combine, and serve immediately.