This is a quick and delicious way to get your fish in! The capers and olives add that great salty flavor that I often crave.
Linguine with Tuna Puttanesca Recipe, adapted from Food Network Magazine's Great Easy Meals,
12 oz linguine pasta, cooked to al dente, some pasta water reserved after cooking
EVOO, about 2 Tbs, enough to coat bottom of pan
4 garlic cloves, thinly sliced
1/2 tsp red pepper flakes (more or less to taste)
2 Tbs capers, drained
1/2 cup chopped kalamata olives
28-oz can plum tomatoes
4 large basil leaves, roughly chopped, plus more for topping
5-oz can tuna packed in oil (look for a variety packed in olive oil instead of vegetable oil)
fresh cracked black pepper
While the linguine is cooking, heat the EVOO in a large skillet over med heat. Add garlic, red pepper flakes, capers and olives. Cook until fragrant, a few mins. Crush the tomatoes into the skillet with clean hands. Add juices from tomatoes, basil, and salt and pepper to taste and cook a couple mins, until sauce thickens. Add tuna with it's oil, breaking up with a fork, and salt to taste. Add cooked pasta to skillet and toss well to coat. Add upto 1/2 cup of pasta water to loosen pasta and sauce if needed. Top with cracked black pepper and chopped or torn basil.