Pasta With Tuna And Black Olive Vinaigrette

From real simple magazine, august 2006

Cook the pasta according to the package directions.

Meanwhile , heat 3 tablespoons 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.

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

Drain the pasta , rinse under cold water , and divide among individual bowls.

Top with the tuna and olive vinaigrette.

Its robust flavor makes everyday meals extraordinary.

whole wheat pasta, extra virgin olive oil, garlic cloves, capers, kalamata olive, fresh flat-leaf parsley, fresh lemon juice, black pepper, tuna