INGREDIENTS
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12 ounces regular or whole-wheat rigatoni or penne
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1/2 cup extra-virgin olive oil
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2 cloves garlic, finely chopped
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1 tablespoon capers, rinsed, drained, and chopped
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1/2 cup kalamata olives, pitted and roughly chopped
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1/2 cup chopped fresh flat-leaf parsley
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2 tablespoons fresh lemon juice
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1/4 teaspoon black pepper
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2 6-ounce cans tuna, drained