Penne With Salmon Puttanesca

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3/4 pound penne rigate or other ridged tubular pasta

1/4 cup extra-virgin olive oil

1 pound skinless center-cut salmon fillet in one piece

Salt and freshly ground pepper

2 garlic cloves, thinly sliced

1/2 teaspoon crushed red pepper

1 pint grape tomatoes

1/4 cup pitted kalamata olives, coarsely chopped

1 tablespoon drained capers, rinsed and coarsely chopped

1/4 cup finely shredded basil leaves

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