Pasta with Tuna and Black olive Vinaigrette

Sarah and I made this for dinner tonight and we were all pleasantly surprised how delicious it was. It makes 4 servings.

12 Oz. whole wheat rigatoni or penne, or whatever you have
1/2 c. olive oil

2 cloves, finely chopped

1 Tbsp capers, rinsed, drained and chopped

1/2 c. kalamata olives, roughly chopped ( I used the canned black olives)

1/2 c. chopped fresh flat-leaf parsley ( I didn't have any fresh so I used about 1 Tbsp dried)

2 Tbsp fresh lemon juice

1/4 tsp ground black pepper

2 6-oz cans tuna, drained ( i only had one and it was enough for the three of us, plus a little left over. I guess it depends on how much you like tuna)

Parmesean

Cook the pasta according to package directions. Meanwhile, heat 3 Tbsps of oil in a large skillet over medium-low heat. Add the garlic and cook until softened, about 2 minutes. Don't burn it! Add capers and olives and cook 3 minutes. Stir in parsley and cook until wilted, about 1 minute. Remove from heat. Add the lemon juice, pepper, and the remaining oil. Drain the pasta and divide among individual bowls. Top with tuna, a sprinkle of parmesean and olive vinaigrette. Delicious!