Tuna Puttanesca

Ingredients

• Salt
• 1 pound penne pasta
• 3 tablespoons extra-virgin olive oil
• 2 cans (about 5.5 to 6 ounces each) Italian tuna in oil or water, drained well
• 6 large cloves garlic, finely chopped
• 1/2 to 1 teaspoon crushed red pepper flakes
• A generous handful black olives (Gaeta, kalamata or oil-cured), pitted and chopped
• 3 tablespoons capers, drained
• 1/3 cup white vermouth or 1/2 cup dry white wine - eyeball it
• 1 (28-ounce) can whole or diced tomatoes (recommended: San Marzano)
• A generous handful fresh flat-leaf parsley, chopped
• 2 teaspoons lemon zest
• Fresh ground black pepper
• Crusty bread

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