Pasta With Tuna and Black Olive Vinaigrette

From Real Simple Magazine, August 2006

• Ready In: 15 mins
• Serves: 4

Ingredients

• 12  ounces whole wheat pasta (rigatoni or 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  chopped fresh flat-leaf parsley
• 2  tablespoons fresh lemon juice
• 1⁄4 teaspoon black pepper
• 2 (6 ounce) cans tuna, drained

Directions

1. Cook the pasta according to the package directions.
2. Meanwhile, heat 3 tablespoons of the oil in a large skillet over medium-low heat.
3. Add the garlic and cook until softened, about 2 minutes.
4. Add the capers and olives and cook for 3 minutes.
5. Stir in the parsley and cook until wilted, about 1 minute. Remove from heat.
6. Add the lemon juice, pepper, and the remaining oil.
7. Drain the pasta, rinse under cold water, and divide among individual bowls. Top with the tuna and olive vinaigrette.
8. Tip: Consider splurging on a can of Italian olive oil-packed tuna for this recipe, or any other dish that calls for tuna. Its robust flavor makes everyday meals extraordinary.