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1
In a large pot of salted boiling water, cook the pasta until it's barely al dente.
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2
Drain, reserving 1 1/4 cups of the cooking water.
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3
Meanwhile, in a very large skillet, heat 2 tablespoons of the olive oil.
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4
Season the salmon with salt and pepper, add it to the skillet and cook over high heat until browned on both sides but not cooked through, about 6 minutes.
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5
Transfer the salmon to a plate and pour off the oil in the skillet.
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6
Add the remaining 2 tablespoons of oil to the skillet along with the garlic and crushed red pepper.
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7
Cook over moderate heat until the garlic is lightly browned in spots, about 30 seconds.
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8
Add the tomatoes and cook until just softened, 2 to 3 minutes.
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9
Add 1 cup of the reserved pasta cooking water and bring to a boil, gently crushing the tomatoes.
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10
Add the pasta, olives and capers and cook over moderate heat, stirring, until the liquid is slightly absorbed, about 2 minutes.
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11
Add the salmon to the skillet and break it up into chunks.
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12
Cook, tossing, until the salmon is nearly cooked through and the pasta is al dente, about 2 minutes; add more of the pasta cooking water if the sauce is dry.
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13
Stir in the basil, transfer the pasta to bowls and serve.
