Linguine with Tuna, Olives, and Tomatoes

Cook pasta as package directs, reserving 1/2 cup cooking water.

Meanwhile, in a food processor, pulse olives, garlic, capers, and chile into a paste.

In a large frying pan over medium heat, cook paste in olive oil, stirring, until slightly thickened. Add tomatoes, tuna, drained pasta, and reserved cooking water. Cook and stir a few minutes to blend flavors. Add parsley and salt to taste.

Note: Nutritional analysis is per serving.