Friday Night Pasta

Marcia calls this Friday Night Pasta because it's made with whatever's on hand at the end of the week, before her weekly shopping at San Francisco's Saturday Ferry Plaza Farmers' Market. This recipe takes no more than 30 minutes to prepare.

Serves 4


1 lb. dry penne
5-6 garlic cloves
1/2 tsp - 1 tsp red pepper flakes
3 TBS olive oil
3 chopped tomatoes (skins and seeds are OK)
1/4 cup dry vermouth
handful of whole Kalamata olives
1 small can Italian tuna (packed in olive oil)
1 TBS capers
Chopped fresh parsley and oregano (optional)


Serve immediately.