Penne with Tuna and Capers

• 3/4 pound penne rigate
• 1/4 cup extra-virgin olive oil
• 3 garlic cloves, smashed
• One 6 1/2-ounce can or jar of olive oil-packed tuna, drained and flaked
• 1/4 cup dry white wine
• 1/4 cup drained capers
• 2 tablespoons finely chopped flat-leaf parsley
• Salt and freshly ground pepper

1. Cook the penne in boiling salted water until al dente.
2. Drain the pasta, reserving 1/2 cup of the pasta water.
3. Meanwhile, in a large skillet, heat the olive oil until shimmering.
4. Add the garlic and cook over moderately high heat until golden, about 2 minutes.
5. Add the drained tuna; cook for 1 minute.
6. Add the wine, capers and 1 tablespoon of the parsley; season with salt and pepper.
7. Cook the sauce until the wine has nearly evaporated, about 2 minutes longer.
8. Add the penne and the reserved pasta water and cook, stirring, for 1 minute.
9. Season with pepper, sprinkle with the remaining 1 tablespoon of parsley and serve.

penne rigate, extravirgin olive oil, garlic, olive oil, white wine, capers, flatleaf parsley, salt

Taken from www.foodandwine.com/recipes/penne-tuna-and-capers (may not work)