14 ounces penne pasta
1/2 cup extra-virgin olive oil, divided
1 1/4 pounds tuna steak, diced
2 cloves garlic, very thinly sliced
2 long red chiles, seeded and finely chopped
4 anchovies, chopped
2 pints cherry tomatoes
1 large handful small black olives, preferably Nicoise
1 handful basil leaves, torn
Sea salt and freshly cracked black pepper
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