Pasta and Garlic-Lemon Tuna Sauce with Capers and Parsley

3 T olive oil
3 T capers, rinsed
6 garlic cloves, minced
1/2 tsp red pepper flakes
1/2 c dry white wine
12 oz canned tuna in water, drained
1 lb penne or fusili
1/4 c chopped fresh parsley
1 tsp lemon zest
3 T unsalted butter, cut into 6 pieces

Boil water and cook pasta according to package directions. When draining, reserve about 1/2 cup of the cooking water.

Heat oil, capers, half the garlic, and the red pepper in a 12 inch skillet over medium heat until garlic turns golden but not brown (about 3 minutes), stirring often. Stir in wine, bring to simmer, and cook about 1 minute. Stir in tuna and sprinkle with salt. Cook, stirring often, until tuna is heated through, about 1 minute.

Combine sauce, parsley, remaining garlic, lemon zest, and butter with the pasta. Add the reserved cooking water to achieve desired consistency.

From Cooks Illustrated