Ingredients
1 pound cavatappi or cavatelli pasta
1 tablespoon extra-virgin olive oil
12 medium garlic cloves, thinly sliced
2 tablespoons capers rinsed, roughly chopped
3/4 cup pitted kalamata olives, roughly chopped
2 cans (14 oz each) petite diced tomatoes, undrained
Salt and cracked black pepper to taste
2 cans (6 ounces each) albacore tuna packed in spring water, drained
3/4 cup feta cheese, crumbled
1/4 cup loosely-packed, roughly-chopped fresh oregano leaves
1 teaspoon grated lemon rind (yellow part only)
Preparation
Cook pasta in large pot of rapidly boiling salted water until al dente or to your liking, approximately 10 minutes. Meanwhile, prepare the sauce. Place olive oil and the garlic in a large sauté pan and turn heat to medium. Sauté the garlic until it is translucent, then add the capers, olives, and tomatoes. Season, to taste, with salt and cracked black pepper. Cook until the tomatoes start to break down and become a sauce, about 10 minutes, stirring occasionally. Flake the drained albacore tuna into the tomato sauce and simmer an additional 2-3 minutes. Toss sauce with cooked pasta is a large pasta bowl or platter. Combine the feta cheese, fresh oregano and lemon rind; sprinkle over pasta. Serve immediately.
