Gemelli with Tuna

This is one of those dishes that I always assumed to be a desperate, bare-refrigerator, home alone and not wanting to go to the grocery sort of lunches; something I would never confess to eating, until a friend admitted something similar was one of her favorite lunches, too.  This recipe requires little more effort than boiling pasta and opening a can of tuna, and speaks to the importance of having a well-stocked pantry, as the main ingredients should be staples.  Although I used lemon zest and fresh lemon juice in the recipe, I'm not above using the bottled sort.  The basic recipe is merely the pasta, tuna, lemon juice, olive oil, salt and pepper, but I had a few other bits on hand to throw in.  For some reason, this always tastes best with gemelli pasta, but I suppose any other smooth pasta would do.  If you don't have any good olive oil - by which I don't necessarily mean expensive, just good, fruity and peppery - skip it altogether.

Gemelli with Tuna - serves one for lunch or late night snack, when too lazy to do anything really inventive or tiresome.

2 ounces gemelli shaped pasta (or linguine or elbows)
1 can good quality canned tuna in olive oil, only the extra olive oil drained off (don't press) 
a bit of lemon zest - about 1/2 tsp
good quality, tasty extra virgin olive oil
Juice from 1/2 lemon, or to taste
sea salt
fresh black pepper
5 sweet-hot peppers (available on the antipasti bar at the grocer), optional
1 tbsp capers, rinsed, optional

Cook the pasta in well salted water according to package directions.  Drain and return to the pot (no heat is necessary).  Add the remaining ingredients and toss to coat.  Taste and adjust seasoning as desired.