Pasta with Tuna and Black Olive Vinaigrette

Ingredients

• ½ cup kalamata olives, pitted and roughly chopped
• 1 tablespoon capers, rinsed, drained, and chopped
• ½ cup chopped fresh flat-leaf parsley
• 2 6-ounce cans tuna, drained
• ½ cup extra-virgin olive oil
• ¼ teaspoon black pepper
• 12 ounces regular or whole-wheat rigatoni or penne
• + 2 more ingredients
• • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, finely chopped

Cook the pasta according to the package directions. Meanwhile, heat 3 tablespoons of the oil in a large skillet over medium-low heat. Add the garlic and cook until softened, about 2 minutes. Add the capers and olives and cook for 3 minutes. Stir in the parsley and cook until wilted, about 1 min...

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