Make This Winning Pasta with Garlic, Lemon, Capers, and Tuna

In a skillet large enough to hold the pasta, heat the oil, 1 1/2 teaspoons of the garlic, the red chile pepper flakes, and capers over medium heat until fragrant (but not browned), about 1 minute. Add the wine and bring to barely a simmer; cook for 1 minute. Add the tuna and salt to taste and saute over low heat for 1 minute. Toss the tuna-caper mixture with the remaining 1 1/2 teaspoons of minced garlic, the parsley, lemon zest, butter, cooked pasta, and as much of the reserved pasta cooking water as needed to form a creamy sauce that coats the pasta. Season with freshly ground black pepper and serve immediately.