Pasta

INGREDIENTS

1.  

·         1 lb. linguine or other long pasta

·         Kosher salt

·         1 (14-oz.) can diced tomatoes

·         1/2 cup extra-virgin olive oil, divided

·         1/4 cup capers, drained

·         6 oil-packed anchovy fillets

·         1 Tbsp. tomato paste

·         1/3 cup pitted Kalamata olives, halved

·         2 tsp. dried oregano

·         1/2 tsp. crushed red pepper flakes

·         6 oz. oil-packed tuna

PREPARATION

1.       

1.      Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid; return pasta to pot.

2.      While pasta cooks, pour tomatoes into a fine-mesh sieve set over a medium bowl. Shake to release as much juice as possible, then let tomatoes drain in sieve, collecting juices in bowl, until ready to use.

3.      Heat 1/4 cup oil in a large deep-sided skillet over medium-high. Add capers and cook, swirling pan occasionally, until they burst and are crisp, about 3 minutes. Using a slotted spoon, transfer capers to a paper towel–lined plate, reserving oil in skillet.

4.      Combine anchovies, tomato paste, and drained tomatoes in skillet. Cook over medium-high heat, stirring occasionally, until tomatoes begin to caramelize and anchovies start to break down, about 5 minutes. Add collected tomato juices, olives, oregano, and red pepper flakes and bring to a simmer. Cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Add pasta, remaining 1/4 cup oil, and 3/4 cup pasta cooking liquid to pan. Cook over medium heat, stirring and adding remaining 1/4 cup pasta cooking liquid to loosen if needed, until sauce is thickened and emulsified, about 2 minutes. Flake tuna into pasta and toss to combine.

5.      Divide pasta among plates. Top with fried capers.