320 gmdried farfalle2 tbspolive oil 4 cups(loosely packed) flat-leaf parsley leaves2lemons, zest and juice only1clove of garlic, finely chopped3125gm cans of tuna slices in oil, drained, oil reserved and tuna flaked2 tbspsalted baby capers, rinsed and drained
Cook pasta in a large saucepan of boiling salted water until al dente (about 10 minutes). Drain and return to pan. Drizzle with half the olive oil and toss gently to combine.
Meanwhile, using a food processor, process parsley, lemon zest, garlic and reserved tuna oil until finely chopped. Set aside.
Heat remaining olive oil in a frying pan over medium heat and fry capers until golden (about 2 minutes). Using a slotted spoon, transfer capers to a plate lined with absorbent paper to drain. Reserve the oil.
Add parsley mixture, lemon juice, tuna and oil from capers to pasta, season to taste with sea salt and freshly ground black pepper and toss gently to combine. Serve scattered with fried capers.