Tasty Tuesday: Linguine with Tuna Puttanesca

Linguine with Tuna Puttanesca
Kosher salt
12 ounces linguine
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1/4 to 1/2 teaspoon red pepper flakes
2 tablespoons capers, drained
1/2 cup roughly chopped kalamata olives
1 28-ounce can plum tomatoes
4 basil leaves, torn, plus more for garnish
2 5-oz. cans albacore tuna
Freshly ground pepper

Prep time: 15
Cook Time: 12
Calories: 524

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, 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.

In the pictures you will notice there are no olives. I thought I already had them at home, so I did not buy them at the store. They make this recipe extra yummy! This is a very easy dish to make during the week. It is full of flavor and very satisfying.

Enjoy!!