November 2023

11 Linguine with Tuna Puttanesca Ingredients Kosher salt 12 ounces linguine 2 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced 1/4 to 1/2 teaspoon crushed red pepper 2 tablespoons capers, drained 1/2 cup roughly chopped kalamata olives One 28-ounce can San Marzano tomatoes 4 basil leaves, torn, plus more for garnish One 5-ounce can albacore tuna packed in olive oil Freshly ground black pepper Directions 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 crushed red pepper 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 with its oil, breaking it up with a fork, and season with salt. Drain the pasta, reserving 1/2 cup of the cooking water, and return it to the pot. Add the sauce and the reserved cooking water and toss. Season with black pepper and garnish with more basil. Photograph by Antonis Achilleos