Weeknight Recipe: Two Pastas With Tuna & Escarole

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1/4 cup olive oil

3 large garlic cloves, minced to a puree

1 1/2 teaspoons anchovy paste

Outer and coarse leaves of 1 head escarole (from Weekend Recipe), coarsely chopped

1 tuna steak (from Master Recipe), flaked into medium-size pieces

1/2 cup water

10 Greek black olives, quartered

1/4 teaspoon (rounded) red pepper flakes

2/3 pound pasta (2 short shapes that cook in the same amount of time)

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