1 pound whole-wheat linguine or spaghetti
1 tablespoon olive oil, divided
4 garlic cloves, minced
1-2 teaspoon crushed red pepper
¼ cup chopped Kalamata olives
¼ cup chopped green olives (or use ½ cup chopped Kalamata olives and no green olives)
¼ cup capers, drained
1 teaspoon dried basil
1 (28-ounce) can or box of crushed tomatoes
2 (6-8 ounce) cans of tuna, drained and flaked
Salt and pepper, to taste
Parmigiano-Reggiano cheese, optional (to garnish)
Recipe and photo courtesy of National Fisheries Institute. [1]
Links
[1] https://www.aboutseafood.com