Spiral Macaroni with Tuna and Capers

• 1 7-ounce can Italian tuna, packed in oil
• 1 garlic clove
• 1 8-ounce can imported Italian tomatoes
• 1 tablespoon capers (optional)
• 20 black olives, pitted and sliced (preferably Kalamata or other Greek-style olives)
• 1 pound fusilli (spiral macaroni)
• 1 handful finely chopped parsley

1. Drain the oil from the tuna into a casserole or a deep-sided pan that will go on top of the stove.
2. Add the garlic, place over medium heat and fry gently.
3. When it starts to sizzle, add the tuna and break it up with a fork.
4. Let cook just for a minute to warm the tuna through.
5. Add tomatoes with their juice to the pan, breaking them up with a fork.
6. Turn heat to low and simmer for 20 minutes.
7. Approximately 5 minutes before sauce is done, bring 4 quarts of water to a rapid rolling boil.
8. Add fusilli, stir with a long-handled wooden fork or spoon and boil as rapidly as possible until the fusilli are done.
9. Just before the sauce is done, add capers and black olives, mixing well.
10. Cook just long enough to heat thoroughly.
11. Drain pasta and turn into a warm bowl.
12. Dress with the sauce and sprinkle with parsley.
13. Serve immediately.

italian tuna, garlic, tomatoes, capers, black olives, fusilli, handful

Taken from cooking.nytimes.com/recipes/3386 (may not work)