Linguine with Tuna, Tomatoes, Olives and Capers

Method

1. Bring a pot of salted water to a boil, add 350 g of linguine, stir gently, and cover.
2. In a separate pan, heat olive oil and add garlic cloves. Let them brown gently.
3. Add canned whole tomatoes, crushing them with a spoon. Cook briefly, then add basil stems and remove from heat.
4. Add capers, Taggiasca olives, and pole-caught tuna. Stir to combine.
5. Check the pasta: when al dente, drain it and transfer to the pan with the sauce.
6. Turn the heat back on, add a few more tomatoes, fresh basil leaves, a splash of pasta water, and black pepper. Mix well.
7. Turn off the heat, add more tuna, and stir again.
8. Serve the pasta on a plate. Top with crushed peperone crusco and additional fresh basil leaves.