Tuna Puttanesca

Cook the linguine in boiling salted water until al dente. Meanwhile, simmer the garlic, chilli flakes, tomatoes, capers and olives in a pan with the oil for about 5 mins, allowing the flavours to stew together. Stir in the tuna and gently heat, being careful not to break the tuna up too much.
Drain the pasta and save a splash of cooking water. Tip the pasta into the tomato and tuna mixture, loosen with a little pasta water, and season well. Toss together and serve with a scattering of basil leaves.

15 mins

2 serving

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