Tuna, Lemon and Caper

1 can Italian Tuna in Oil -- Drain

3 tablespoons ExVirgin Olive Oil

2 tablespoons Chopped Capers

2 tablespoons Chopped Parsley

1 teaspoon Minced Garlic

1/4 teaspoon Grated Lemon Peel

1/4 teaspoon Salt

1/4 teaspoon Pepper

1/4 cup Hot Pasta Cooking Water

1 pound Corkscrews -- Cooked

Combine tuna, olive oil, capers, parsley, garlic, lemon peel, salt and pepper. Let stand 30 minutes. Add pasta water. Toss with cooked pasta.