20-Minute Pantry Tuna Pasta with Garlic and Wine

Cook 1lb of pasta until al dente, reserving 1/2 cup of pasta water before draining. In a large sauté pan with high sides, heat 2 tablespoons of olive oil over a medium flame. Add the 3 finely chopped garlic cloves and 1 tablespoon of rough chopped capers, and sauté for about one minute. Then, add 1/2 cup of white wine and let it simmer for 8-10 minutes. Next, add the reserved pasta water, 1/2 teaspoon of red wine vinegar, 1 teaspoon of red pepper flakes, fresh parsley (or 1/2 tsp dried), and the two 4oz cans of yellowfin tuna in olive oil. Simmer everything together for another two minutes. Finally, add in your cooked pasta, tossing gently to combine. Season with salt and pepper to taste. Divide the pasta into bowls and add an extra drizzle of olive oil before serving.