Italian Tuna Salad

INGREDIENTS

• 1 pound fettuccini (or favorite pasta)
• Extra virgin olive oil for the bread
• 6 medium garlic cloves, chopped
• 2 tablespoons capers, rinsed
• ½ cup pitted green olives, chopped
• ¼ cup roasted red peppers, chopped
• ½ cup parsley, chopped and loosely packed
• 1 jar Tonnino Tuna with oregano in olive oil
• Freshly ground black pepper

PREPARATION

To make the pasta and the sauce: Cook the pasta in a large pot with boiling water until al dente (following the instructions on the box). Add the olive oil and garlic to a large frying pan. Cook until the garlic is lightly browned. Add capers, olives and roasted red peppers and cook for another 8-10 minutes.

To assemble: Mix with the cooked pasta. Add the parsley and flaked Tonnino Tuna. Season with salt and pepper to taste. Serve immediately.