Garlicky Tuna Pasta with Sun-Dried Tomatoes

0 Lift the tuna from the jar with a fork, leaving the oil in the jar. Put the tuna into a small bowl and break into smaller pieces with the fork — don't shred too much as large chunks have a nice texture.
1 Set a large pot of water on the stove to boil, adding 1 tablespoon of salt per quart of water.
2 Heat the oil in a large skillet over medium low heat for a minute. Toss in [wprm-ingredient text="2 finely garlic cloves" uid="3"], [wprm-ingredient text="½-1 teaspoon crushed red pepper" uid="4"], and [wprm-ingredient text="½ cup drained oil-packed sun-dried tomatoes. " uid="5"]Cook just until the garlic starts to sizzle. Remove from the heat and stir in the tuna and ¼ teaspoon salt.
3 Cook [wprm-ingredient text="1 pound linguine or spaghetti" uid="6"] until al dente. Reserve ¼-½ cup of pasta water before draining. Immediately add the pasta to the skillet along with [wprm-ingredient text="2 tablespoons butter" uid="7"]. Use tongs or two large forks to toss the pasta with the sauce, adding a bit of water to loosen the sauce (you might not need all the water).
4 Sprinkle the herbs over the pasta, then taste and add more salt or chili if you like. Serve hot.