Linguine with Tuna Puttanesca

Directions

1. 1
   Bring a large pot of salted water to a boil.
2. 2
   Add the linguine and cook until al dente.
3. 3
   Meanwhile, heat the olive oil in a large skillet over medium heat.
4. 4
   Add the garlic and red pepper flakes and cook, stirring, until slightly toasted, 1 to 2 minutes.
5. 5
   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.
6. 6
   Add the reserved tomato juices, the basil, and salt to taste and cook until the sauce thickens, 1 to 2 minutes.
7. 7
   Add the tuna with its oil, breaking it up with a fork, and season with salt.
8. 8
   Drain the pasta, reserving 1/2 cup cooking water, and return it to the pot.
9. 9
   Add the sauce and the reserved cooking water and toss. Season with pepper and garnish with more basil.
10. 10
    Photograph by Antonis Achilleos