Penne with Tuna, Capers and Olives

Method

1. 1

   Bring a large pot of water to a boil, then salt it well.

2. 2

   Add the penne and cook until al dente, following the package timing.

3. 3

   Reserve 120 ml / 1/2 cup pasta water, then drain the penne.

4. 4

   While the pasta cooks, warm the olive oil in a wide pan over medium heat.

5. 5

   Add sliced garlic and chili flakes; cook gently for 30–45 seconds without browning.

6. 6

   Add the cherry tomatoes with a small pinch of salt and cook for 5–6 minutes, until juicy.

7. 7

   Stir in capers and olives, letting their briny flavor warm through.

8. 8

   Add the drained tuna in large flakes and fold gently so it stays tender.

9. 9

   Add the drained penne to the pan and toss with the sauce.

10. 10

    Pour in a splash of reserved pasta water and toss until glossy.

11. 11

    Season with black pepper and adjust salt only if needed.

12. 12

    Finish with chopped parsley and optional lemon zest.

13. 13

    Let the pasta rest for 1 minute in the pan so the flavors settle.

14. 14

    Serve warm with extra parsley and a drizzle of olive oil.