Tuna Puttanesca And Penne

• salt
• fresh ground black pepper
• 1 lb penne pasta (whole wheat or wheat)
• 1 tablespoon extra virgin olive oil (EVOO)
• 2 (6 ounce) cans tuna in olive oil, lightly drained
• 4 garlic cloves, chopped
• 1 teaspoon crushed red pepper flakes (start with less & increase)
• 3 tablespoons capers, drained and chopped
• kalamata olives (about a handful) or nicoise olive, pitted and chopped (about a handful)
• 1 (28 ounce) can diced Italian tomatoes
• flat leaf parsley, coarsely chopped (generous handful)

1. Bring a large pot of water to a boil. Salt the water, add pasta and cook until al dente.
2. While the pasta is cooking, heat a deep skillet over medium heat with the EVOO.
3. Add the tuna, flaking it with a wooden spoon.
4. Add the garlic and red pepper flakes and cook for 3 to 4 minutes.
5. Stir in the capers and olives and heat until warmed through, 1 minute.
6. Stir in the tomatoes and the parsley, lower the heat a little and simmer for 5 minutes.
7. Add a ladle of the pasta cooking liquid to the sauce.
8. Drain the pasta, add it to the sauce and toss.

salt, fresh ground black pepper, penne pasta, extra virgin olive oil, olive oil, garlic, red pepper, capers, olives, italian tomatoes, flat leaf parsley

Taken from www.food.com/recipe/tuna-puttanesca-and-penne-194666 (may not work)