Tuna Pasta Puttanesca - cooking recipe

Ingredients

1 lb penne pasta, I used whole wheat
3 tablespoons extra virgin olive oil
2 (6 ounce) cans italian tuna in vegetable oil or (6 ounce) cans tuna in water, drained
6 large garlic cloves, finely chopped
1/2 - 1 teaspoon crushed red pepper flakes
1/2 cup black olives, pitted and chopped, I use Kalamata
3 tablespoons capers, drained
1/2 cup dry white wine
28 ounces diced tomatoes
2 teaspoons lemon zest
fresh ground pepper
flat leaf parsley, chopped

Preparation

Cook the penne pasta until al dente.
In the meantime, over medium heat in a large skillet heat the olive oil.
Add the garlic and red pepper flakes.
Cook for 1-2 minutes.
Add tuna and break it up with a spoon.
Add olives and capers.and cook for another 1-2 minutes.
Add white wine and cook down for another minute.
Stir in diced tomatoes with their juice.
Add the chopped parsley, lemon zest and black pepper.
Cook for 2-3 minutes.
Add a few ladles of the pasta cooking water to the pasta sauce.
Drain pasta and add to the skillet.
Toss to coat.