Tuna Puttanesca
INGREDIENTS
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Salt
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1 pound penne pasta
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3 tablespoons extra-virgin olive oil
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2 cans (about 5.5 to 6 ounces each) Italian tuna in oil or water, drained well
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6 large cloves garlic, finely chopped
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1/2 to 1 teaspoon crushed red pepper flakes
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A generous handful black olives (Gaeta, kalamata or oil-cured), pitted and chopped
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3 tablespoons capers, drained
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1/3 cup white vermouth or 1/2 cup dry white wine - eyeball it
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1 (28-ounce) can whole or diced tomatoes (recommended: San Marzano)
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A generous handful fresh flat-leaf parsley, chopped
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2 teaspoons lemon zest
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Fresh ground black pepper
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Crusty bread
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