Pasta and Garlic Lemon Tuna Sauce with Capers and Parsley

3 Tbsp olive oil
3 Tbsp rinsed capers
6 garlic cloves, minced
1/2 tsp red pepper flakes
1/2 c dry white wine
12 oz white tuna, canned; drained and flaked
salt and pepper
1 pound penne or fusili
1/4 c chopped parsley
1 tsp grated lemon zest
3 Tbsp unsalted butter, cut into small pieces

Heat oil, capers, half of garlic, and pepper flakes in 12-inch skillet over medium heat, stirring often until garlic is golden, but not brown (about 3 minutes). Stir in wine, bring to simmer, and cook until alcohol aroma has cooked off (about 1 minute). Stir in tuna and 2 tsp salt, and cook, stirring often, until tuna is heated through (about 1 minute).

Bring 4 qts of water to boil. Add pasta and 1 Tbsp salt and cook, stirring often until al dente. Reserve 1/4 cup cooking water, then return drained pasta to pot. Add sauce, parsley, lemon zest, and butter, and toss to combine. Add reserved cooking water as needed to adjust consistency.