pasta with tuna and black olive vinaigrette

This is great for a summer weekend lunch.

• 12 oz whole wheat rigatoni or penne
• 1/2 cup EVOO
• 2 cloves garlic, finely chopped
• 1 tbsp capers - rinsed, drained and chopped
• 1/2 cup kalamata olives, pitted and roughly chopped
• 1/2 cup chopped fresh flat-leaf parsley
• 2 tbsp fresh lemon juice
• 1/4 tsp black pepper
• 2 6-oz cans tuna, drained

1. Cook the pasta according to directions.
   
2. Meanwhile, heat 3 tbsp oil in large skillet over medium low heat.
3. Add garlic and cook until softened, about 2 minutes
4. Add capers and olives and cook for 3 minutes
5. Stir in the parsley and cook until wilted, about 1 minute.
6. Remove from heat.
7. Add lemon juice, pepper, and remaining oil.
8. Top pasta with this mixture per serving.

Credit Real Simple magazine, Aug 2006