Pasta Shells with Tuscan Tuna

8 ounces uncooked medium seashell pasta (about 3 cups)

1/2 cup chopped red onion

1/4 cup thinly sliced fresh basil

2 tablespoons capers

2 tablespoons extra virgin olive oil

2 teaspoons grated lemon rind

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 (7-ounce) bags white albacore tuna in water

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 2 tablespoons cooking liquid. Return pasta to pan. Add reserved 2 tablespoons cooking liquid, onion, and remaining ingredients; toss well.