Crispy Garlic Breadcrumbs

Crispy Garlic Breadcrumbs 1 day old, dry slice crusty bread, or breadcrumbs, 1 tablespoon butter 1 clove garlic, minced Pasta: 2 tablespoons olive oil 2 cloves garlic, sliced 1 tablespoon capers, rinsed and drained 1/2 teaspoon crushed red pepper 1 pint cherry tomatoes 1 bunch kale, tough stems removed, roughly chopped 12 ounces linguine 2 170g cans Ocean’s Flaked White Tuna/Solid White Tuna (340g total) salt and freshly ground pepper Crispy garlic breadcrumbs: Pulse the day old bread in a food processor or roughly chop until it resembles coarse breadcrumbs. Heat up the butter in a pan over medium heat. Add the garlic and breadcrumbs, stirring often, until golden brown and crisp. Remove from the pan and let cool completely. Heat olive oil in a large skillet over low heat. Add sliced garlic, stirring occasionally, until golden but not brown, about 1 minute. Add the capers and crushed red peppers. Add in the tomatoes, cover, and cook on low for five minutes. Meanwhile, heat up a large pot of salted water and cook the linguine according to the package. When the tomatoes are done, remove the lid and carefully, using the back of a wooden spoon, crush the tomatoes into a sauce and reduce slightly over medium heat. Stir in the kale and tuna. When the pasta is done, use tongs to transfer pasta to pot with sauce along with a 1/4 cup pasta cooking liquid. Cook, tossing often, until pasta is coated and glossy, adding pasta water if needed. Season with salt and freshly ground pepper. Serve in bowls topped with the crispy garlic breadcrumbs.