Ingredients
6 large, ripe tomatoes, seeded and chopped
4 cloves garlic, peeled and finely chopped
1/4 cup capers, drained and rinsed
1/2 cups Nicoise olives, pitted
1/3 cup loosely packed fresh oregano leaves, plus more for garnish
1/4 cup flat-leaf parsley leaves, torn
3 tablespoons extra-virgin olive oil
Dash of balsamic vinegar
1 teaspoon salt
1 teaspoon freshly ground pepper
1 pound dry pasta, such as rigatoni, penne rigate, or orecchiette
1 12-ounce can white tuna, drained
Preparation
In a large bowl, combine all ingredients except pasta and tuna. Stir well, cover, and let sit for 1 hour. Set aside about 1 1/2 cups.
Cook pasta in boiling salted water until al dente. Drain well. Add to large bowl of sauce along with tuna, and combine.
Serve in shallow bowls topped with some of the reserved sauce. Garnish with oregano.
