Penne With Caponata and Tuna

• 8 ounces penne
• 1 (6 1/2 ounce) can tuna packed in oil, oil reserved
• 2 garlic cloves, minced
• caponata
• 2 teaspoons lemon juice
• 12 cup chopped parsley
• 14 teaspoon crushed red pepper flakes

1. In large pot of water, cook penne.
2. Drain.
3. Meanwhile, in a large skillet, heat 1 1/2 tablespoons oil from the tuna.
4. Add garlic and cook until fragrant.
5. Add caponata, lemon juice, parsley, and hot pepper.
6. Break tuna into chunks and stir gently.
7. Cook until heated through, 2 minutes.
8. Toss with pasta and serve.

penne, tuna, garlic, caponata, lemon juice, parsley, red pepper

Taken from www.food.com/recipe/penne-with-caponata-and-tuna-509848 (may not work)