Pasta Puttanesca | Genova Seafood

Ingredients

• 2 tablespoons olive oil
• 6 cloves garlic, roughly chopped
• 2 anchovy filets, chopped
• 1 28-ounce can crushed tomatoes
• Kosher salt and freshly ground black pepper to taste
• 1 or 2 – 5 oz. cans Genova Yellowfin or Albacore Tuna in Olive Oil
• ½ cup pitted black olives, rough chop
• ½ cup pitted castelvetrano olives, rough chop
• 2 tablespoons capers
• Crushed red pepper flakes to taste
• 1 pound fettuccine
• Chopped fresh parsley, for garnish
• Torn fresh basil leaves, for garnish