Freshly ground pepper
Kosher salt
1 5-ounce can albacore tuna, packed in olive oil
1 28-ounce can San Marzano plum tomatoes
4 cloves garlic, thinly sliced
1/4 to 1/2 teaspoon red pepper flakes
1/2 cup roughly chopped kalamata olives
4 basil leaves, torn, plus more for garnish
12 ounces linguine
2 tablespoons capers, drained
2 tablespoons extra-virgin olive oil
Instructions :
1. Bring a large pot of salted water to a boil.
2. Add the linguine and cook until al dente.
3. Meanwhile, heat the olive oil in a large skillet over medium heat.
4. Add the garlic and red pepper flakes and cook, stirring, until slightly toasted, 1 to 2 minutes.
5. Add the capers and olives and fry 2 more minutes. Crush the tomatoes into the skillet with your hands and reserve the juices.
6. Cook until the tomatoes are slightly dry, about 2 minutes.
7. Add the reserved tomato juices, the basil, and salt to taste and cook until the sauce thickens, 1 to 2 minutes.
8. Add the tuna with its oil, breaking it up with a fork, and season with salt.
9. Drain the pasta, reserving 1/2 cup cooking water, and return it to the pot.
10.Add the sauce and the reserved cooking water and toss. Season with pepper and garnish with more basil.