Linguine with tuna puttanesca

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Kosher salt
12 ounces linguine
2 Tbsp. extra-virgin olive oil
4 cloves garlic, thinly sliced
1/4 to 1/2 tsp. red pepper flakes
2 Tbsp. 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

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 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.
Drain the pasta, reserving 1/2 cup cooking water, and return it to the pot.
Add the sauce and the reserved cooking water and toss.
Season with pepper and garnish with more basil.