Pasta and Garlic-Lemon Tuna Sauce with Capers and Parsley | America's Test Kitchen

Ingredients

• 3 tablespoons olive oil
• 6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
• 1/2 teaspoon red pepper flakes
• 3 tablespoons capers , rinsed and drained
• 1/2 cup dry white wine
• 2 (6 ounce cans) solid white tuna , drained well and chunks broken up with fingers
• table salt
• 1/4 cup chopped fresh parsley leaves
• 1 teaspoon grated lemon zest
• 3 tablespoons unsalted butter , cut into 6 pieces
• 1 pound penne pasta or fusilli, cooked until al dente and drained, 1/4 cup pasta cooking water reserved
• Ground black pepper