3/4 - 1 lb. pasta (shells, springs, etc.)
2 (7 oz.) cans tuna, drained (save oil)
1/4 c. dried parsley
2 lg. cloves garlic, diced
1/2 c. Parmesan cheese
1/4 tsp. salt (optional)
1/8 tsp. pepper
1/3 c. lemon juice
2 tsp. dried basil
1/3 c. ripe olives, chopped
1/2 c. oil (if using tuna in oil, use reserved oil and add oil to make 1/2 c.)

Cook pasta. Marinate tuna with the rest of the ingredients. Toss over cooked pasta.