Tuna Farfalle Alla Puttanesca

• 2 (5 ounce) cans tuna, drained and flaked (Bumble Bee)
• 1 lb dry farfalle pasta or 1 lb bow tie pasta
• 4 tablespoons olive oil
• 3 garlic cloves, minced
• 2 medium onions, cut in 1/4 inch slices
• 1 (14 1/2 ounce) can diced tomatoes with juice
• 1 cup dry white wine
• 3 tablespoons capers, drained
• 1 tablespoon chopped rosemary
• 1/2 cup kalamata olive, pitted and cut in quarters
• 1 teaspoon ground black pepper
• salt
• 2 tablespoons chopped Italian parsley

1. Prepare pasta according to package directions.
2. Set aside.
3. Place oil in large skillet over medium heat.
4. Add garlic and onions and saute for about 5 minutes. Add tomatoes and juice, wine, capers, rosemary, olives and pepper to onions.
5. Simmer for 5 minutes.
6. Raise heat to medium and cook another 3 minutes until sauce thickens slightly.
7. Add salt to taste.
8. Combine tuna, sauce and parsley with pasta.

tuna, pasta, olive oil, garlic, onions, tomatoes, white wine, capers, rosemary, kalamata olive, ground black pepper, salt, italian parsley

Taken from www.food.com/recipe/tuna-farfalle-alla-puttanesca-388759 (may not work)