Fusilli Puttanesca

• 1 package fusilli or corkscrew pasta
• salt
• 3 tbsp. capers
• 3 tbsp. minced shallot
• 2 tbsp. red wine vinegar
• 1 tbsp. olive oil
• 1/2 tsp. grated lemon peel
• 1/4 tsp. coarsely ground black pepper
• 1 can light tuna in olive oil
• 2 bunch watercress
• 1/2 c. fresh basil leaves

1. In large saucepot, prepare pasta in boiling salted water as label directs.
2. Meanwhile, in large bowl, with fork, stir capers, shallot, red wine vinegar, olive oil, lemon peel, black pepper, and 1/2 teaspoon salt until well mixed.
3. Add undrained tuna and watercress; toss well.
4. When pasta has cooked to desired doneness, remove 1/2 cup pasta cooking water.
5. Drain pasta and return to saucepot.
6. Add tuna mixture, reserved pasta cooking water, and basil; toss well.

fusilli, salt, capers, shallot, red wine vinegar, olive oil, ground black pepper, light tuna, watercress, fresh basil

Taken from www.delish.com/recipefinder/fusilli-puttanesca-829 (may not work)