Linguine with Tuna Puttanesca

Ingredients

• Kosher salt
• 12 ounces linguine
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/4 to 1/2 teaspoon red pepper flakes
• 2 tablespoons capers, drained
• 1/2 cup roughly chopped kalamata olives
• 1 28 -ounce can San Marzano plum tomatoes
• 4 basil leaves, torn, plus more for garnish
• 1 5 -ounce can albacore tuna, packed in olive oil
• Freshly ground pepper

Directions

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.
6. Cook until the tomatoes are slightly dry, about 2 minutes. 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. Season with pepper and garnish with more basil.