Farfalle with Tuna, Lemon and Capers

Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water, then drain pasta in a colander.

While pasta is boiling, cook remaining garlic in oil in a small heavy skillet over moderately high heat, stirring, until garlic is pale golden, about 1 minute. Remove from heat. Toss pasta in a large bowl with tuna, 1/2 cup reserved cooking water, zest, juice, garlic and oil, capers, parsley, and salt and pepper to taste (add remaining 1/2 cup cooking water as needed if pasta seems dry).