This riff on traditional pasta puttanesca uses canned tuna plus tomatoes, capers and kalamata olives and is ready in fewer than 30 minutes.
Ingreadient
- Kosher salt
- 12 ounces linguine
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1/4 to 1/2 teaspoon crushed red pepper
- 2 tablespoons capers, drained
- 1/2 cup roughly chopped kalamata olives
- One 28-ounce can San Marzano tomatoes
- 4 basil leaves, torn, plus more for garnish
- One 5-ounce can albacore tuna packed in olive oil
- Freshly ground black pepper
Direction
- Bring a large pot of salted water to a boil. Add the linguine and cook until al dente.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and crushed red pepper 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.
- Drain the pasta, reserving 1/2 cup of the cooking water, and return it to the pot. Add the sauce and the reserved cooking water and toss. Season with black pepper and garnish with more basil.
