Sauté garlic and red pepper flakes in olive oil until it becomes fragrant. Then add crushed San Marzano tomatoes. If using whole jarred tomatoes, crush with your hand or a fork prior to adding to the pan.
Scoop in Italian tuna and stir occasionally on low heat.
Bring a large pot of water to a boil and add salt. Once the water is boiling, add the linguine and stir occasionally. For best results, refer to the Barilla box for optimal cook time for al dente texture.
Strain the pasta and add into the pan with sauce. Increase heat to medium and stir consistently until the pasta is fully mixed with the sauce.
Plate the dish and top with finely chopped parsley.
