Tuna Caper Olive Sauce

Tuna Caper Olive Sauce
with kudos for Jeff Smith

Here is another pasta sauce that you can prepare in only a few minutes.  Derived from Alfredo sauce,
it is tangy and pleasing.  It is especially good over linguine.  This recipe serves four.

Ingredients:
Two tablespoons (30 ml) butter
A garlic clove, pressed
One eighth teaspoon (1/2 ml) ground black pepper
Twelve pimiento-stuffed green olives
One tablespoonful (15 ml) capers, rinsed
One half teaspoon (2.5 ml) fresh rosemary, minced fine
A twelve ounce (350 g) can of solid albacore tuna packed in water
A pint (500 ml) of heavy whipping cream
One and one half cups (350 ml) grated Parmesan cheese

Method:
Drain and rinse the capers and place in a small bowl.  Chop the olives into little bits and add them to the
capers.  Open and drain the tuna.  Turn it out onto a plate and break it up into attractive, bite-sized chunks.
Cook a pound of pasta as you usually do. While it is cooking:
Over medium heat, melt the butter in a twelve inch skillet or sautée pan.  Press the garlic into the melted
butter and add the pepper, the capers, the chopped olives, and the minced rosemary.  Cook for about a minute,
being careful not to brown the garlic.  Increase heat to high and immediately add the cream.  Bring to a boil
and add the Parmesan cheese.  Reduce heat to medium and mix briskly with a spatula until the cheese has
melted and blended with the cream.  Turn heat to very low to keep sauce warm.  When the pasta is done
drain it in a colander and turn it into the sauce.  Mix well so that every strand of the pasta is moistened with
the sauce.  Add the tuna and mix gently into the sauce.   You are ready to serve.