Linguine with Canned Tuna, Olives, and Chile (Linguine al Tonno)

 Please make sure you never use tuna in brine for this recipe, and 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

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.

Add the tomatoes with the chile and cook for an additional 2 minutes.
 

Scatter in the tuna with the parsley, season with a little salt, and mix together for 1 minute. Set aside.
 

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain and return to the same pan over low heat.
 

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.