Penne with Tuna, Capers and Parsley

• 1 pound penne or ziti
• 1 cup fresh flat-leafed parsley leaves, washed, dried, and chopped fine
• 2 cloves garlic minced to a fine paste
• 1 small red onion, minced
• 1 cup nicoise or calamata olives, drained and pitted
• 1/4 cup drained capers, chopped
• Salt and pepper to taste
• Fresh lemon juice
• Extra-virgin olive oil
• 2 (6-ounce) cans tuna, drained 1 pound penne or ziti
• 1 cup fresh flat-leafed parsley leaves, washed, dried, and chopped fine
• 2 cloves garlic minced to a fine paste
• 1 small red onion, minced
• 1 cup nicoise or calamata olives, drained and pitted
• 1/4 cup drained capers, chopped
• Salt and pepper to taste
• Fresh lemon juice
• Extra-virgin olive oil
• 2 (6-ounce) cans tuna, drained

1. Bring a kettle of salted water to a boil.
2. Cook pasta until al dente and drain well in a colander.
3. In a bowl toss together pasta, parsley, garlic, onion, olives, capers, and salt and pepper to taste.
4. Drizzle mixture with lemon juice and olive oil and toss.
5. Add tuna and toss to combine.

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Taken from www.foodnetwork.com/recipes/penne-with-tuna-capers-and-parsley-recipe.html (may not work)