Spicy Tuna Linguine

Ingredients

Linguine

12 ounces

Canned tuna in oil

2 cans (5 ounces each), drained

Cherry tomatoes

2 cups, halved

Garlic

4 cloves, minced

Red chili flakes

1 teaspoon (adjust to taste)

Olive oil

3 tablespoons

Fresh parsley

1/4 cup, chopped

Salt

to taste

Black pepper

to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red chili flakes, sautéing for about 1-2 minutes until fragrant, being careful not to burn the garlic.
3. Add the drained tuna to the skillet, breaking it up gently with a spoon. Cook for about 2 minutes until heated through.
4. Stir in the halved cherry tomatoes and cook for another 3-4 minutes, or until the tomatoes begin to soften and release their juices.
5. Add the drained linguine to the skillet, tossing to combine. If the mixture seems dry, add some of the reserved pasta water, a little at a time, until you reach your desired consistency.
6. Season with salt and black pepper to taste, and stir in the chopped parsley just before serving.
7. Serve the Spicy Tuna Linguine hot, garnished with extra chili flakes for those who enjoy an extra kick!