Ingredients:

• 2 cans (4.5 oz. each) Portofino Solid Yellowfin Tuna in Extra Virgin Olive Oil
• 2 Tbsp. extra virgin olive oil
• 5 large, thinly sliced garlic cloves
• ¼ tsp. dried red pepper flakes
• 3 Tbsp. drained, roughly chopped non-pareil capers
• ½ cup dry white wine, such as Pinot Grigio
• Kosher salt
• Freshly ground black pepper
• 1 lb. linguini pasta
• ½ cup packed, chopped Italian flat-leaf parsley, plus more for garnishing

Directions:

1. Bring a large pot of salted water to a boil. Preheat a large skillet (12 inches in diameter) over medium heat. Add the olive oil, garlic and red pepper flakes. Sauté, stirring frequently for 2 to 3 minutes or until the garlic is fragrant and lightly golden. Add the capers, and sauté for an additional 30 seconds. Add the white wine, increasing the heat to a simmer until reduced by half.
2. Meanwhile, add the pasta to the boiling water, stirring occasionally, and boil until the noodles are shy of al dente (the pasta should have a slight bite, as they will finish cooking in the sauce).
3. As the pasta cooks, add the tuna with the packed olive oil to the sauté pan. Break up any large tuna chunks with a spoon or fork. Reduce the heat to low, and keep warm. Season to taste with salt and pepper.
4. Drain the pasta, reserving 1 cup of the pasta cooking water. Transfer the pasta into the skillet. Add the chopped parsley and roughly ½ cup of the reserved pasta cooking water. With the pan over low heat, gently toss the pasta with tongs until the sauce has thickened and coats the noodles evenly. Add additional pasta water as necessary. Serve immediately, and garnish with additional chopped parsley.