Pasta with Tuna and Black Olive Vinaigrette Recipe

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

1. Cook the pasta according to package directions.
2. Meanwhile, heat three tablespoons of the oil in a large skillet over medium-low heat.
3. Add the garlic and cook until softened, about two minutes.
4. Add the capers and olives and cook for three minutes.
5. Stir in the parsley and cook until wilted, about one minute.
6. Remove from heat.
7. Add the lemon juice, pepper and the remaining oil.
8. Drain the pasta, rinse under cold water and divide among four individual bowls.
9. Top with the tuna and olive vinaigrette

whole wheat rigatoni, extra virgin olive oil, garlic, capers, kalamata olives, flat leaf parsley, lemon juice, black pepper, tuna

Taken from cookeatshare.com/recipes/pasta-with-tuna-and-black-olive-vinaigrette-146 (may not work)