Here's an easy recipe.
1 lb (454 g) pkg spaghettini
170 g can albacore tuna, drained
1-2 tbsps capers
2 tbsps chopped sundried tomatoes in oil
2 slices capicola, coarsely chopped (or prosciutto, ham)
1/3 cup olive oil
4 garlic cloves, minced
1/2 tsp red pepper flakes
1 tbsp balsamic vinegar
1/2 tsp salt
about 20 basil leaves
some fresh parsley
parmesan cheese
Cook the spaghettini as directed on package reserving 1/2 cup of the pasta water when draining.
Heat olive oil in a medium-sized pan. Add garlic and salt heating just until garlic starts to turn very lightly brown. Add capicola and red pepper flakes. Cook until capicola is a little crispy.
Add tuna, breaking it up. Add balsamic, sundried tomatoes and capers.
You can use store bought capers or give these ones a try...
http://hotandcoldrunningmom.blogspot.ca/2015/11/dried-nasturtium-and-nasturtium-capers.html
Toss pasta with the sauce adding as much reserved pasta water for the consistency you like. Add chopped basil.
Top with chopped parsley and parmesan.
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