1 can Italian Tuna in Oil -- Drain
3 tablespoons ExVirgin Olive Oil
2 tablespoons Chopped Capers
2 tablespoons Chopped Parsley
1 teaspoon Minced Garlic
1/4 teaspoon Grated Lemon Peel
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/4 cup Hot Pasta Cooking Water
1 pound Corkscrews -- Cooked
Combine tuna, olive oil, capers, parsley, garlic, lemon peel, salt and pepper. Let stand 30 minutes. Add pasta water. Toss with cooked pasta.
