INGREDIENTS
1 lb. fresh linguine
1/2 cup oil-packed sun-dried tomatoes
2 cloves garlic
1/4 cup pitted kalamata olives
2 TBSP chives, chopped
1/2 lb. fresh tuna
Crushed red pepper
DIRECTIONS
In a large pot of boiling salted water, cook the linguine until al dente, about 5 minutes.
Drain the pasta, reserving 1 cup of the cooking water.
Transfer the pasta to a large bowl.
In a food processor, pulse the sun-dried tomatoes with the reserved oil and the garlic until finely chopped.
Add 1/2 cup of the pasta cooking water and pulse to blend.
Add the sauce to the pasta along with the olives, chives, tuna and the remaining 1/2 cup of cooking water.
Season with crushed red pepper and toss well.
Serve immediately.
