Linguine with Escarole, Tuna and Sun-dried Tomato Sauce

1. 1

   In a microwave-safe bowl, combine the tomatoes with the water, cover and microwave for 2 minutes.

2. 2

   Let sit for 5 minutes, then transfer to a mini food processor and puree.

3. 3

   Cook the linguine in a large pot of boiling salted water until al dente.

4. 4

   Reserve 1 1/2 cups of the cooking liquid and drain the pasta.

5. 5

   In a large, deep skillet, heat the oil until shimmering.

6. 6

   Add the garlic and crushed red pepper and cook over high heat for 30 seconds, until fragrant.

7. 7

   Add the escarole, season with salt and pepper and cook, tossing, until wilted and just beginning to brown in spots, about 4 minutes.

8. 8

   Add the tomato puree and 1 cup of the reserved pasta cooking liquid.

9. 9

   Add the pasta and cook, tossing frequently, until coated with a thick sauce, about 1 minute.

10. 10

    Add more of the pasta cooking water if necessary.

11. 11

    Stir in the tuna and olives, season with salt and pepper and transfer to a large bowl.

12. 12

    Serve right away.

* Per serving · 4 servings · Values may vary.