Heat Bertolli Classico Olive Oil in large nonstick skillet over medium heat and cook garlic and red pepper flakes 1 minute. Add olives, capers and pecans and cook 2 minutes. Stir in tuna. Add cooked linguine; toss to coat. Add basil and Bertolli Extra Virgin Olive Oil and cook until linguine is heated through, about 2 minutes. Season with salt and ground black pepper. Serve, if desired, with crusty Italian bread or side salad.
Recipe courtesy of Fabio Viviani, owner and Executive Chef of Cafe Firenze in Moorpark, California and Firenze Osteria Italian Restaurant and Martini Bar in Toluca Lake, California.