Linguini with Tuna [in Red Sauce]

1 (28-oz.) can plum tomatoes, preferably San Marzano
2 T. olive oil
1 garlic clove, minced
1 small hot pepper, minced, or a pinch of crushed red pepper
3 T. chopped fresh flat-leaf parsley
Coarse salt and freshly ground black pepper
1 lb. linguini
1 (5-oz.) can Italian tuna packed in olive oil
Freshly grated Pecorino, for serving (optional)

Put a large pot of water on to boil. Pour the tomatoes and their juice into a bowl and crush the tomatoes.

Spoon the oil into a big skillet, large enough to hold all the pasta once it's cooked. Add the garlic and hot pepper and cook over medium heat until the garlic is very lightly colored. Add the parsley and let it sizzle for about 1 minute. Pour in the tomatoes, season with salt and pepper, and bring to a boil. Turn the heat down so the sauce cooks at a steady, active simmer.

Once the water boils, salt it well and add the linguini. Stir the pasta right away and continue to stir once in a while as it boils.

Drain the tuna and stir it into the sauce.

When the linguini is cooked just shy of al dente, ladle out about a cup of the pasta water. Drain the pasta and add it to the sauce. Turn the heat to high and finish cooking the pasta in the sauce, tossing, and adding past water if needed to loosen the sauce a bit, about 1 minute. Don't go overboard with the pasta water; you're not making soup.

Serve immediately. Pass the grated Pecorino if you're not afraid of violating one of the cardinal rules of Italian cooking - the one about not serving cheese with fish pasta.

Serves 4.

Adapted from Tasty cookbook, p. 168.