Bucatini With Tuna

• Salt
• 1 pound bucatini (or penne)
• 5 tablespoons extra virgin olive oil
• 1 clove garlic, smashed
• 1 small shallot, minced
• 2 large pinches chili flakes, or to taste
• 1/2 cup pitted oil-cured black olives, sliced
• 1/4 cup large salt-cured capers, well-rinsed
• 1/2 cup canned chickpeas
• 12 ounces imported canned solid tuna, drained
• 1/4 cup chopped flat-leaf parsley leaves
• 1/4 cup chopped mint leaves
• Freshly ground black pepper
• 1/2 cup coarse, lightly toasted bread crumbs

1. Bring a large pot of salted water to a boil.
2. Cook bucatini for about 8 minutes, until al dente.
3. Meanwhile, heat 2 tablespoons oil in a very large skillet if using bucatini, a large skillet for penne.
4. Add garlic and shallots.
5. Saute until soft.
6. Add chili flakes, olives, capers and chickpeas and cook another minute or so.
7. Break up tuna in flakes and add.
8. Cook until ingredients are warm.
9. Remove from heat.
10. Drain pasta, reserving about a cup water.
11. Add pasta, parsley and mint to skillet.
12. Return to low heat and toss well.
13. Add remaining olive oil and pasta water to moisten ingredients.
14. Season with salt, black pepper and more chili flakes if desired.
15. Transfer to a warm serving bowl, top with bread crumbs and serve.

salt, bucatini, extra virgin olive oil, clove garlic, shallot, pinches chili flakes, pitted oil, saltcured capers, chickpeas, tuna, flatleaf, mint leaves, freshly ground black pepper, coarse

Taken from cooking.nytimes.com/recipes/8842 (may not work)