Cook the pasta in a pot of salted water, according to the directions on the package until al dente
Heat a pan over medium heat with olive oil.
Add garlic and shallots until golden brown.
Then mix in the tuna and capers, and cook for 2 minutes before adding in the cooked pasta and parsley. Toss and mix until the sauce coats the pasta evenly.
Remove from heat and serve. Season with freshly ground black pepper as needed.
160g Bucatini (or pasta of your choice)
2 tins of tuna in olive oil
1 tablespoon of capers in vinegar
3 cloves of sliced garlic & shallots
2 tablespoons of chopped parsley
2 tablespoons of olive oil
Freshly ground black pepper