Mezze Penne With Tuna

Cook the pasta in a large pot of boiling salted water until al dente. 

Meanwhile, rinse 1 Tbsp. capers to remove the salt. Drain, and chop them along with the garlic cloves and a bunch of parsley leaves.

In a bowl, stir together the chopped mixture with the tuna and extra-virgin olive oil. 

Strain the pasta once al dente and place it in a large saucepan over high heat. Add the tuna sauce, some black pepper, and diced mozzarella. Toss quickly to meld the flavors. Once the mozzarella starts to melt, remove from the heat, and serve.