Tuna Putanesco

Ingredients

1pound long pasta, such as linguine, fettuccine or spaghetti
¼ cup extra-virgin olive oil
¾ cup Kalamata or other black olives (pits or no pits; both fine)
4 to 6large anchovy filets
4 large garlic cloves, smashed and coarsely chopped
1 medium shallot, halved and thinly sliced
3 tablespoons capers, drained
¼ teaspoon crushed red pepper, plus more for serving
2 tablespoons tomato paste
1 (28-ounce) can whole tomatoes
Salt and Black pepper
7 to 10 ounces canned or jarred tuna, drained

Procedure

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Set aside ½ cup of the cooking water, then drain the pasta in a colander and return it to the pot.
  2. Meanwhile, in a large (12-inch) skillet, combine the olive oil, olives, anchovies, garlic, shallot, capers and crushed red pepper. Bring to a simmer over medium-high, then reduce to medium-low and cook, stirring occasionally, until the shallots are translucent and the garlic is lightly browned, 5 to 7 minutes. Add the tomato paste and cook for 1 to 2 minutes, stirring often, until it darkens in color.
  3. Add the tomatoes and their juices, along with 1 teaspoon salt and a few grinds of black pepper. Bring to a boil over medium-high, then reduce to low and cook, stirring occasionally and breaking up the tomatoes with a wooden spoon, until the sauce is thick and chunky, about 15 minutes. Off the heat, stir in the tuna and parsley.
  4. Pour the sauce over the pasta and toss well, adding a splash of cooking liquid if the pasta looks dry. Serve topped with parsley and more crushed red pepper, if desired.