Linguine with Canned Tuna, Olives, and Chile
If you like you can add some capers to the sauce.
10 Tbs. extra virgin olive oil
2 garlic cloves, peeled and finely sliced
1/2 cup pitted Kalamata olives, drained and quartered
5 anchovy fillets in oil, drained and chopped
10 cherry tomatoes, quartered
1/2 tsp. dried chile flakes
1 7-oz. can tuna in oil, drained and flaked
2 Tbs. freshly chopped flat-leaf parsley
18 oz. linguine of your choice
Salt to taste
1). Cook the pasta in a large pot of boiling salted water until al dente. Drain and return to the same pan over low heat.
2). In a large skillet, heat the oil over medium heat and sauté the garlic, olives, and anchovies for 1 minute, stirring with a wooden spoon.
3). Add the tomatoes with the chile and cook for an additional 2 minutes.
4). Scatter in the tuna with the parsley, season with a little salt, and mix together for 1 minute. Set aside.
5). Pour in the tuna, tomato, and olive sauce and stir everything together for 30 seconds to allow the flavors to combine.
Serve hot, and please don’t be tempted to serve it with grated cheese on top.
Source: Fine Cooking Linguine with Canned Tuna, Olives, and Chile