1 package (250g) skinnypasta™ SUPERFOOD TEFF Penne
Extra virgin olive oil
1/2 cup capers, rinsed and dried on a paper towel
7 cloves of garlic, minced or thinly sliced
A big pinch of chili flakes
A small handful of Kalamata olives, split in half with your fingers
16 ounces olive-oil packed tuna, oil drained off and discarded or saved for another use
Juice of 1 very juicy lemon
1/2 cup chopped Italian parsely
Heat a teaspoon of olive oil in a small skillet over high heat and lightly fry the capers, stirring a few times until crispy, about 2 to 3 minutes. Remove the capers from the hot oil and set them aside.
Heat 1/3 cup of olive oil in a large skillet set over medium-low heat. Add the garlic and chili flakes to the pan and cook, stirring constantly until the mixture is fragrant and softening, and the garlic is beginning to brown.
Add the olives and tuna to the pan and stir to break up the tuna and coat everything with the rest of the mix. Pour the lemon juice over the mixture and stir it until it all just comes together and the tuna is warmed through and beginning to lightly brown on the edges.
While the mixture sits, bring water to a boil in a pot and add 1 package (250g) skinnypasta™ SUPERFOOD TEFF Penne that has been briefly thawed at room temperature. Very gently break up the pasta with your fingers, if necessary. Once the pasta has been added to the boiling water, cook for exactly two minutes and strain, keeping a small cup of pasta water off to the side.
Add the penne to the bowl of mixture and gingerly toss, adding a few spoonfuls of pasta water, if needed, in order to generously coat each pasta strand. While tossing, add the reserved crispy capers and the chopped parsley and enjoy!
Make it Vegan: Replace the tuna with any other vegetable of choice for a 100% vegan meal.
Makes 4 servings (250g grams total of pasta)