Fresh Linguine with Tuna and Sun-Dried Tomatoes

Contributed by Grace Parisi

1 pound fresh linguine
1/2 cup oil-packed sun-dried tomatoes, drained, plus 3 tablespoons reserved oil from the jar
1 large garlic clove, smashed
1/4 cup pitted kalamata olives, coarsely chopped
2 tablespoons snipped chives
One 6-ounce can imported tuna packed in olive oil, drained and flaked
Crushed red pepper

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 mini food processor, pulse the sun-dried tomatoes with the reserved oil and the 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.