Food Network: Pasta with Tuna, Tomatoes, Garlic, Capers, and Olives

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Pasta with Tuna, Tomatoes, Garlic, Capers, and Olives
Recipe courtesy Kathleen Daelemans

Ingredients
1 pound pasta noodles such as: penne
1 teaspoon extra-virgin olive oil
6 medium garlic cloves, thinly sliced
2 tablespoons capers rinsed, roughly chopped
2 anchovies, finely minced
1/2 cup pitted black olives such as kalamata, roughly chopped
1 pint cherry tomatoes, halved or 1 (28-ounce) can whole, peeled tomatoes,
chopped
1/2 cup loosely packed, roughly chopped parsley or basil leaves
1 can rinsed and drained, white albacore tuna
1 teaspoon salt

Cracked black pepper

Instructions
Cook pasta in large pot of rapidly boiling water until
al dente or done to your liking.

Meanwhile, prepare the sauce. Place olive oil and the garlic in a large saute pan
and turn heat to medium. Cook until the garlic is fragrant and lightly golden. Add
capers, anchovies, olives, and tomatoes. Cook until the tomatoes start to break
down and become a sauce, about 8 minutes. Toss with cooked pasta. Add parsley and
tuna and season, to taste, with salt and pepper. Serve immediately.