Linguine with Tuna Puttanesca
Ingredients
- Kosher salt
- 12 ounces linguine
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1/4 to 1/2 teaspoon crushed red pepper
- 2 tablespoons capers, drained
- 1/2 cup roughly chopped kalamata olives
- One 28-ounce can San Marzano tomatoes
- 4 basil leaves, torn, plus more for garnish
- One 5-ounce can albacore tuna packed in olive oil
- Freshly ground black pepper
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