- 12 punces of linguine pasta
- 15 ounce can of albacore tuna, choose one packed with olive oil
- 4 cloves of garlic, slice them thin
- 1 of 28 ounce can of San Marzano plum tomatoes
- ½ cup of rough chopped kalamata olives
- 2 tablespoons of capers, drain them
- 4 basil leaves, torn them. Prepare some more for garnish
- ¼ to ½ teaspoon of red pepper flakes
- Freshly ground pepper
- Kosher salt
- 2 tablespoons of extra virgin olive oil
1Use a large pan and boil salted water. When it is boiled, add the linguine and cook until al dente. Drain them and reserve ½ cup of the cooking water. Put the linguine in a pot and set aside.
2Your linguine needs to be firm on the outside but a little raw on the inside. If you can cut it into half and it feels firm when you bite it with your front teeth, it is al dente. Don’t overcook the linguine as its texture will soften.
3Use a large skillet and add the olive oil in it. Use medium heat. Don’t use high heat because you are going to stir other ingredients slowly. High heat will evaporate the olive oil too fast.
4Add red pepper flakes and garlic in the skillet and stir until it is a little tossed. It takes around 1 to 2 minutes. When you can smell the garlic and it looks softer, you are basically ready to add other ingredients.
5Add the olives and capers and cook until around 2 minutes. Make sure to stir often to prevent them of getting burnt. Crush the tomatoes using your hands and reserve the juices. Add the crushed tomatoes in the skillet and cook until the tomatoes get a little dry.
6If this is too hard to do, you can crush the tomatoes first before you start making the sauce. Separate the tomatoes from the juice and set aside. Add the basil and reserved tomatoes juice, and salt to taste. Cook the sauce until it thickens.
7Make sure to add only a pinch of salt at a time because it isn’t meant to be salty. Add some more if hasn’t get the taste yet, but make sure to add little by little. Toss in the tuna and the oil in the skillet. Break it using a fork and add a pinch of salt. When it tastes right, the sauce is done.
8If it is too complicated to break the tuna in the skillet, you can break it first before you start cooking the sauce. Make sure the oil is included when you break and add the tuna.
9Add the sauce to the linguine in the pot. Toss them with ½ cup of cooking water evenly. Add some pepper as seasoning and mix until it tastes right. Add basil as garnish and it is ready to serve.