Ingredients

• 12 ounces whole wheat penne
• 1/2 cup extra virgin olive oil
• 2 garlic cloves, finely chopped
• 1 tablespoon capers, rinsed, drained, and chopped
• 1/2 cup kalamata olive, pitted and roughly chopped
• 1/2 cup fresh flat-leaf parsley, chopped
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon black pepper
• 2 (6 ounce) cans tuna, drained

Instructions

1. Cook the pasta according to the package directions.

2. Meanwhile, heat 3 T. of the oil in a large skillet over medium-low heat. Add the garlic and cook until softened, about 2 minutes. Add the capers and olives and cook for 3 minutes. Stir in the parsley and cook until wilted, about 1 minute. Remove from heat.

3. Add the lemon juice, pepper, and the remaining oil.

4. Drain the pasta, rinse under cold water, and top with the tuna and olive vinaigrette.

5. Serve immediately .