Spicy Tuna Puttanesca

• 1 pound Pasta (spaghetti, Linguine, Etc.)
• 2 Tablespoons Extra Virgin Olive Oil
• 2 cloves Garlic, Minced
• 2 cups Chopped Fresh Kale
• 1/2 teaspoons Crushed Red Pepper
• 3 Tablespoons Capers
• 3/4 cups Chopped Kalamata Olives
• 1 jar (about 6.7 Oz. Size) Tuna Fillets Packed In Oil
• 3 cups Chopped Tomatoes
• 1/4 cups Sun-dried Tomatoes, In Oil, Chopped
• 1/2 cups White Wine
• 1 Tablespoon Fresh Lemon Juice
• 1 teaspoon Lemon Zest
• 1/2 teaspoons Salt, Or To Taste
• 1/4 teaspoons Freshly Ground Pepper
• 1/4 cups Reserved Pasta Cooking Liquid
• 1/4 cups Chopped Fresh Basil

1. Cook pasta according to directions.
2. Reserve 1/4 cup of cooking liquid before draining.
3. Keep warm.
4. Meanwhile, in a large frying pan over medium heat, add the olive oil.
5. Add the garlic and cook 30 seconds.
6. Add the kale and cook 2 minutes.
7. Add red pepper flakes, capers, Kalamata olives, tuna, tomatoes, and sun dried tomatoes.
8. Cook 2 minutes, gently stirring to break up tuna.
9. Add wine, lemon juice, lemon zest, salt and pepper.
10. Cook 1 minute.
11. Add pasta to frying pan and add reserved cooking liquid.
12. Stir all to combine.
13. Top with basil and serve.

pasta, olive oil, garlic, fresh kale, red pepper, capers, olives, in oil, tomatoes, tomatoes, white wine, lemon juice, lemon zest, salt, freshly ground pepper, liquid, fresh basil

Taken from tastykitchen.com/recipes/main-courses/spicy-tuna-puttanesca/ (may not work)