• ½ lb. penne pasta
• 1 TBSP extra virgin olive oil
• 8 cloves of garlic, chopped
• 1 TBSP capers, chopped
• 3 anchovies, minced
• ½ cup kalamata olives, chopped
• 1 cup cherry tomatoes, quartered
• ½ cup basil, sliced
• 1 can of albacore tuna in water (Nick likes to use the Tuna pouches w/ the tuna packed in sunflower oil)
• black pepper, to taste

1. Cook pasta according to directions. Heat olive oil in a large pan and sauté garlic. Once garlic is fragrant add capers, anchovies, olives and tomatoes. Once tomatoes begin to break down (about 7 minutes) add cooked penne, basil, tuna and pepper. Then toss and serve.

This is my husbands version of his favorite dish from Gladstone’s.