Pasta with Tuna and Black Olive Vinaigrette Recipe

• 12 oz whole wheat rigatoni or penne
• 1/2 cup extra virgin olive oil
• 2 cloves garlic, finely chopped
• 1 tablespoon capers - rinsed, drained, and chopped
• 1/2 cup kalamata olives, pitted and roughly chopped
• 1/2 cup chopped fresh flat leaf parsley
• 2 tablespoon lemon juice
• 1/4 teaspoon black pepper
• 2 6-ounce cans tuna, drained.

Directions