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Ingredients
  • 1 pound penne
  • 3 tablespoons extra-virgin olive oil
  • 2 cans (about 5.5 to 6 ounces each) Italian tuna in oil or water, drained well
  • 6 cloves garlic, finely chopped
  • 1 teaspoon crushed red-pepper flakes
  • ¼ cup black olives, pitted and chopped
  • 3 tablespoons capers, drained
  • ½ cup dry white wine
  • 1 (28-ounce) can whole or diced tomatoes
  • 2 tablespoons chopped fresh parsley leaves
  • Zest of 2 lemons
  • Fresh ground black pepper, to taste
  • Crusty bread, for serving
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