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-oz. 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 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.