A Little Slice of Heaven

1 lb. linguine, cooked according to package instructions and drained, reserving 1 cup of the pasta water
2 - 5oz. cans tuna in extra virgin olive oil, drained
1 cup sun-dried tomatoes packed in oil, chopped, reserving 2 tablespoons of the oil
1/2 cup sliced black olives
4 to 6 garlic cloves, sliced thin
1/3 cup olive oil
1 teaspoon crushed red pepper flake
Fresh chopped parsley
2 tablespoons salted butter
Salt, to taste

Cook linguine according to package instructions, drain, and reserve a cup of the pasta water.
In a large skillet over medium-high heat, add the oil and heat until shimmering. Add the sliced garlic and crushed red pepper flake and cook until the garlic is just starting to turn golden brown, about 5 to 7 minutes. Add the sun-dried tomatoes, the reserved oil, and the black olives, and continue to cook for another 5 to 7 minutes. Removed from heat and add the tuna, stirring gently to combine. You want to try to keep the tuna in chunks. Add the cooked linguine and the butter to the skillet and toss to combine. Add the reserved pasta water a little at a time until you get a slight sauce (you probably won't use all the water). Sprinkle with the fresh chopped parsley and season with the salt. Serve hot.