Ingredients
1/2 pound linguine
One 6-ounce can tuna, packed in water, drained
1 1/2 cups cherry tomatoes, quartered
1/3 cup pitted brine-cured olives, such as Kalamata (about 16)
1/3 cup pitted ripe green olives, such as Picholine (about 18)
Finely grated zest of 1 lemon
2 garlic cloves
2 tablespoons plus 1/3 cup roughly chopped fresh flat-leaf parsley, plus whole sprigs for garnish
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red-pepper flakes
Preparation
Bring a large pot of water to a boil. Add linguine; cook according to package instructions, stirring occasionally, until it is al dente. Remove from heat, and transfer linguine to a colander; let drain, reserving 1/4 cup cooking water.
Make tapenade: In the bowl of a food processor fitted with the metal blade, combine olives, lemon zest, garlic, 2 tablespoons parsley, black pepper, and red-pepper flakes. Process until mixture is finely chopped and combined.
Transfer linguine to a large serving bowl, and toss with reserved cooking water. Add tapenade, tuna, tomatoes, and remaining 1/3 cup chopped parsley; toss well to coat. Serve immediately, garnished with parsley sprigs.
