Tuna Puttanesca And Penne - cooking recipe

Ingredients

salt
fresh ground black pepper
1 lb penne pasta (whole wheat or wheat)
1 tablespoon extra virgin olive oil (EVOO)
2 (6 ounce) cans tuna in olive oil, lightly drained
4 garlic cloves, chopped
1 teaspoon crushed red pepper flakes (start with less & increase)
3 tablespoons capers, drained and chopped
kalamata olives (about a handful) or nicoise olive, pitted and chopped (about a handful)
1 (28 ounce) can diced Italian tomatoes
flat leaf parsley, coarsely chopped (generous handful)

Preparation

Bring a large pot of water to a boil. Salt the water, add pasta and cook until al dente.
While the pasta is cooking, heat a deep skillet over medium heat with the EVOO.
Add the tuna, flaking it with a wooden spoon.
Add the garlic and red pepper flakes and cook for 3 to 4 minutes.
Stir in the capers and olives and heat until warmed through, 1 minute.
Stir in the tomatoes and the parsley, lower the heat a little and simmer for 5 minutes.
Add a ladle of the pasta cooking liquid to the sauce.
Drain the pasta, add it to the sauce and toss.