Categories: Pasta

Ingredients

• Kosher salt
• 6 ounces linguine
• 1 tablespoons extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• 1/4 teaspoon red pepper flakes
• 1 tablespoons capers, drained
• 1/4 cup roughly chopped kalamata olives
• 1 14-ounce can San Marzano plum tomatoes
• 2 basil leaves
• 1 5-ounce can albacore tuna in olive oil
• Freshly ground pepper

Directions

1. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente.

2. Meanwhile, heat the olive oil in a large skillet over medium heat.

3. Add the garlic and red pepper flakes and cook, stirring, until slightly toasted, 1 to 2 minutes.

4. Add the capers and olives and fry 2 more minutes.

5. Crush the tomatoes into the skillet with your hands and reserve the juices. Cook until the tomatoes are slightly dry, about 2 minutes.

6. Add the reserved tomato juices, the basil, and salt to taste and cook until the sauce thickens, 1 to 2 minutes.

7. Add the tuna with its oil, breaking it up with a fork, and season with salt.

8. Drain the pasta, reserving 1/2 cup cooking water, and return it to the pot.

9. Add the sauce and the reserved cooking water and toss.

10. Season with pepper and garnish with more basil.

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