Linguine with Tuna Puttanesca

Total Time: 30 minutes
Serves: 4

Ingredients
12 oz. linguine
2 Tbsp. extra virgin olive oil
4 cloves of garlic, minced
1/4-1/2 tsp. crushed red pepper flakes
2 Tbsp. capers, drained
1/2 cup roughly chopped kalamata olives
1 (28 oz.) can plum tomatoes
4 basil leaves torn
1 (5 oz.) can of tuna (recipe calls for packed in oil, I used packed in water. I drained the can and added 1/2 Tbsp. olive oil)
freshly ground pepper

Directions

Cook linguine until al dente. Drain the pasta, reserving 1/2 cup cooking water. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until slightly toasted, 1 to 2 minutes.

Add the capers and olives and fry 2 more minutes. Crush the tomatoes into the skillet with your hands and reserve the juices. 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.

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

 Add the linguine to the sauce and the reserved cooking water and toss. Season with pepper and garnish with more basil. 

 Enjoy!

Jake and I loved this dish! The tuna wasn't overpowering at all and it was complimented perfectly by the olives and the capers.

Recipe adapted from foodnetwork.com