Fusilli As Made by Ladies of the Evening

• 1/2 teaspoon kosher salt, plus more for pasta pot
• 1 pound fusilli
• 6 tablespoons extra-virgin olive oil
• 6 garlic cloves, sliced
• 1/4 teaspoon peperoncino flakes
• 28-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand
• 5-ounce can Italian tuna in olive oil, drained
• 1 cup pitted olives, a mix of black oil-cured and green, halved
• 1/3 cup drained tiny capers in brine
• 1/4 cup chopped fresh Italian parsley
• 1/2 cup grated Grana Padano or Parmigiano-Reggiano

1. Bring a large pot of salted water to boil for pasta.
2. When the sauce is about halfway done, stir the pasta into the boiling water.
3. Heat 1/4 cup of the olive oil in a large skillet over medium heat.
4. Toss in the garlic, and cook until it sizzles and is just golden around the edges, about 2 minutes.
5. Add peperoncino, let toast a minute, then add the tomatoes.
6. Slosh out the tomato can with 1 cup pasta water, add it to the skillet, and stir.
7. Season with the 1/2 teaspoon salt.
8. Stir in the tuna and olives, bring the sauce to a simmer, and cook until thickened, about 10 minutes.
9. Add the capers and parsley, and simmer a few minutes more.
10. When pasta is al dente, transfer the pasta to the sauce with tongs.
11. Cook and toss the pasta in the sauce until all of the pasta is coated.
12. Drizzle with the remaining 2 tablespoons olive oil, and toss again.
13. Remove from heat, and toss with the grated cheese.
14. Serve immediately.

kosher salt, fusilli, extravirgin olive oil, garlic, peperoncino flakes, italian plum tomatoes, italian tuna, olives, capers, fresh italian parsley

Taken from www.epicurious.com/recipes/food/views/fusilli-as-made-by-ladies-of-the-evening-385271 (may not work)