Ingredients
3/4 pound penne
1/2 cup capers
2 teaspoons grated lemon zest
1/4 cup olive oil
2 cans (6 ounces each) drained tuna in olive oil
2 tablespoons lemon juice
1 cup chopped fresh basil leaves
Preparation
Cook penne, reserving 1/4 cup pasta water. In a medium skillet, saute capers and lemon zest in olive oil, 1 minute. Add tuna and cook until heated through. Add penne, pasta water, and lemon juice. Season, and stir in basil.
