Name: Linguine With Anchovies and Tuna
Yield: 4 Servings
Ingredients: 5 tablespoons olive oil, divided; 1 2-ounce tin oil-packed anchovies, chopped; 6 garlic cloves, 5 sliced, 1 whole; ½ teaspoon crushed red pepper flakes; ¼ teaspoon smoked paprika; 1 28-ounce can whole peeled tomatoes; 1 bunch small Tuscan kale, ribs and stems removed; Kosher salt; 1 large slice stale sourdough or country-style bread, crusts removed, torn into 1-inch pieces; ¼ cup finely chopped parsley; 12 ounces linguine or other long strand pasta; 1 6.7-ounce jar oil-packed tuna, drained

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Peden + Munk

Olive oil–packed tuna can get pricey; we also recommend using deboned canned sardines for this pasta recipe.

Recipe notes