Green Emporium Pasta With Puttanesca Sauce

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1 can (28 oz) peeled Italian plum tomatoes

3 chopped cloves garlic

2 tablespoons olive oil

6 pitted and halved kalamata olives

6 pitted and halved Spanish green olives

1 tablespoon capers

1 pound linguine

1 tablespoon chopped fresh basil

Grated Parmesan

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