Equipment
Ingredients
Pasta
- 300 g linguine, dry
- 15 g salt
Sauce
- 15 ml olive oil, extra virgin
- 2 garlic, minced
- 1 g red pepper flakes
- 400 g crushed tomatoes, canned
- 200 g canned tuna in oil, drained, flaked into large chunks
- 15 g capers, drained
Garnish
- 10 g fresh parsley, chopped
Nutrition (per serving)
Method
Bring a large pot of salted water to a rolling boil at 100°C/212°F. Add the linguine and cook according to package instructions until 1 minute shy of al dente.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sauteing for about 1 minute until fragrant but not browned.
Carefully pour the crushed tomatoes into the skillet. Bring to a gentle simmer and cook for 5 to 7 minutes to allow the flavors to meld and the sauce to thicken slightly.
Gently fold the drained tuna and capers into the tomato sauce. Heat through for 1 to 2 minutes, being careful not to break up the tuna chunks too much.
Transfer the undercooked linguine directly into the skillet with the sauce. Add a splash of the reserved pasta water and toss vigorously for 1 minute to finish cooking the pasta and emulsify the sauce.
Remove from heat, scatter chopped fresh parsley over the top, and serve immediately.
Chef's Notes
- For an extra depth of savory flavor, use the oil from the canned tuna to saute the garlic instead of pouring fresh olive oil.
- Do not over-stir the tuna once added to the pan. Keeping it in distinct chunks provides a better eating experience than a uniform mush.
- The starch in the pasta water is the secret to Italian restaurant-quality pasta; it binds the oil and water components of the tomato sauce into a silky emulsion.
- Ensure your pasta water tastes like the sea. Under-seasoned pasta water will result in a bland final dish, no matter how flavorful the sauce is.
Storage
Refrigerator: 3 days — Store in an airtight container. Pasta may absorb sauce and soften over time.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water to loosen the sauce.
