Linguine “Puttanesca” with tuna

Ingredients:

• 340 g of linguine pasta
• 1 can (140 g) albacore tuna in olive oil
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/4 - 0.5 tsp crushed red pepper flakes
• 2 tbsp. capers, dried
• 0.5 tbsp. coarsely chopped kalamata olives
• 1 can (800 g) San Marzano tomatoes
• 4 basil leaves, torn + extra for serving

Preparation:

1. Bring a large pot of salted water to a boil. Add the linguine pasta and cook until al dente.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper and cook, stirring, until the garlic is lightly toasted, 1-2 minutes. Add the capers and olives and cook for another 2 minutes. Mash the tomatoes directly into the skillet with your hands, reserving the juices from the can. Cook until the liquid has evaporated slightly, about 2 minutes.
3. Add the reserved tomato juice, basil, and salt to taste and cook until the sauce thickens, 1-2 minutes. Add the tuna with the butter, breaking it up with a fork, and season with salt to taste.
4. Drain the pasta, setting aside 0.5 cups of the cooking water, and return the pasta to the pan. Add the cooking water to the sauce and stir. Season the pasta with pepper and sprinkle with basil.