Served as main course. Non-vegetarian dish. Speciality: Low Sodium, Low Cholesterol.

Italian

12 ounces Penne

1/2 cup Extra Virgin Olive Oil

3 Garlic Cloves, finely chopped

1 Tablespoon Capers, rinsed and chopped

1/2 cup Kalamata Olives, pitted and chopped

1/2 cup fresh Flat Leaf Parsley

2 Tablespoons Lemon Juice

1/4 teaspoon Pepper

2 (6 ounce) cans Tuna, drained

Cook pasta, drain and set aside in big bowl. Heat 3 tablespoons of the oil in skillet over medium low. Add garlic and cook 2 minutes. Add capers and olives and cook 3 minutes. Stir in parsley and cook 1 minute. Remove from heat. Add lemon juice, pepper and rest of oil. Top the pasta with the tuna and olive mixture.

Preparation time: 15 minutes

Cooking time: 15 minutes

Serves: 4

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