1/2 pound penne or rigatoni
1 teaspoon minced garlic
1/3 cup minced onion
1/4 cup olive oil
1/3 cup dry white wine
1 red bell pepper
1/4 teaspoon dried hot red pepper flakes
A 6-ounce jar marinated artichoke
hearts, drained and chopped
1/4 cup Kalamata olives, pitted
and chopped
1 1/2 tablespoons drained capers
A 6 1/2-ounce can chunk light
tuna, drained and flaked
1/4 cup minced fresh parsley leaves

In a kettle of boiling salted water cook the pasta 8 to 10 minutes or until
al dente and drain it well.
Meanwhile in a skillet cook garlic and onion in oil over moderately low
heat, stirring, until the onion is soft. Add wine and simmer until wine is reduced by half. Add bell pepper strips and red pepper flakes and cook, stirring, 1 minute. Add artichoke hearts, olives and capers and cook,
stirring, 2 minutes. Add tuna, parsley, salt and pepper to taste. Cook
sauce until just heated through. Transfer pasta to a bowl and toss it
with the sauce.
Serves 4.