Infuse the flavors of Provence in to a bowl of penne tonight with this quick meal that comes together in the time it takes to boil the pasta.
Cook penne, reserving 1/4 cup pasta water. In a medium skillet, saute capers and lemon zest in olive oil, 1 minute. Add tuna and cook until heated through. Add penne, pasta water, and lemon juice. Season, and stir in basil.