The capers and olives bring out great flavors in this dish. Modified recipe from the Food Network. I used less pasta but did not modify the sauce measurements. I also did not season with salt as often as the original recipe did. The juices from the capers and olives added enough flavor.
Salt
12 (6) ounces linguine (fettuccine)
2 tablespoons extra-virgin olive oil
4 (6) cloves garlic, thinly sliced
1/4 to 1/2 teaspoon (1 tablespoon) red pepper flakes
2 tablespoons capers, drained (with juice)
1/2 cup roughly chopped kalamata olives ( + a few teaspoons of juice)
(6 mushrooms)
(1/2 can white beans)
1 28-ounce can San Marzano plum tomatoes (14.5 oz diced tomatoes)
4 basil leaves, torn, plus more for garnish
1 5-ounce can albacore tuna, packed in olive oil
Pepper
Cook pasta, reserving 1/4 water. Over medium heat, cook garlic and red pepper flakes until fragrant. Add capers with juice, olives, beans and mushrooms (until mushrooms have softened). Add diced tomatoes, reserving juice. Cook for 5 minutes. Add sauce and basil until sauce thickens, and then add the tuna. Add water, and toss pasta. Season with salt and pepper.
Enjoy.
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