3 tablespoons extra-virgin olive oil
2 cans (about 5.5 to 6 ounces each) Italian tuna in oil or water, drained well
6 large cloves garlic, finely chopped
2.5 tablespoons of green or black olive tapenade
3 tablespoons capers, drained (rinse if you want to remove excess salt)
1/3 cup white vermouth or 1/2 cup dry white wine
3 medium sized red bell peppers roasted, chopped and peeled
A generous handful fresh flat-leaf parsley, chopped
2 teaspoons lemon zest
Fresh ground black pepper
Crusty breadPlace a large pot of water over high heat and bring up to a boil. Salt the water and cook pasta to al dente.
Meanwhile, heat a large skillet with 3 turns of the pan extra-virgin olive oil over medium heat. Add the garlic, cook a minute or 2, then add tuna and break it up with your spoon. Add olives and capers, cook a minute or 2 more, then add vermouth or white wine; stir and cook down a minute. Stir in bell peppers and juice. Add parsley, zest and black pepper, then simmer the sauce a couple of minutes more.
Add a couple of ladles of starchy pasta-cooking water to the sauce. Drain pasta, add to the skillet and toss to coat. Serve with some nice crusty bread.
