pasta with tuna and black olive vinaigrette

My family and I went to Barcelona a few years ago, and we fell in love with La Boqueria, the city's famous open-air market. On one of our daily trips, we discovered a family-run stall that sold exceptional pastas and salads. One of our favorites was a pasta dish with tuna and black olives. A year or so later, I came across this recipe in Real Simple Magazine for a similar dish. It brings us back to Barcelona everytime we eat it.

Pasta with Tuna and Black Olive Vinaigrette
Adapted from Real Simple Magazine

1 lb. penne
1/2 c. extra-virgin olive oil
3 cloves garlic, minced
1 tbs. capers, rinsed, drained, and chopped
1/2 c. kalamata olives, pitted and roughly chopped
1/4 c. chopped fresh parsley
2 tbs. fresh lemon juice
1/4 tsp. black pepper
2 6-oz. cans tuna, drained

Cook pasta in salted boiling water.

Heat 3 tbs. oil in a large skillet over medium-low heat. Add the garlic and cook until softened, about 2 minutes. Add the capers and olives and cook for 3 minutes. Stir in parsley and cook until wilted, about 1 minute. Remove from heat. Add the lemon juice, pepper, and the remaining oil.

Top pasta with tuna and olive vinaigrette.