Ingredients

• 1 7 oz can Italian tuna in oil, drained
• 1/2 cup walnuts
• 1/2 cup coarsely chopped parsley
• 1/2 cup pitted oil-cured black olives
• 1/2 tsp hot red pepper flakes
• 1 cup extra virgin olive oil
• 4 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 2 tbsp drained capers
• Juice and zest of 1 large lemon
• 2 tbsp brandy
• Salt and pepper
• 1 lb bucatini

Directions

1. Combine tuna, walnuts, parsley, olives and hot pepper flakes in blender or food processor.

2. Process until chunky, then add olive oil and process until blended but not smooth.

3. Transfer to bowl and stir in garlic, basil, capers, lemon juice and zest and brandy.

4. Season with salt and pepper to taste.

5. Cook pasta until al dente. Drain well.

6. Add sauce and mix well. Serve hot or cold.

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