One of my favorite things that I ate last year on the dig was prepared by a friend of mine from near Naples, Antonella. Antonella taught me this recipe, which I share with you all now.

Pasta con Caperi, Tonno ed Olive

1-2 cloves garlic
olive oil
tuna (preferably packed in olive oil, but in water will do)
black olives
green olives
pasta (preferably short, like rotini)

Prepare pasta to boil (don’t forget to add salt in the water!). When the water is boiling, add the pasta and start the caper/tuna/olive mixture. Sauce doesn’t seem like the right word…

Chop/crush and sautee the garlic with diced onions in some olive oil. When the onions are almost cooked, throw in a can of tuna, diced olives and capers. (All to taste–remember, we’re doing Italian cooking!)Sautee all these together for a while.

Be sure to take the pasta out when it’s al dente, not super soft. Add the tuna, etc. to the pasta and enjoy with a nice glass of white wine or some acqua frizzante.