Pasta with Tuna, Tomatoes & Olives
- 2 cans tuna in oil
- 2 cups cherry tomatoes, halved
- 1 cup kalamata olives
- 12 oz. Al Dente pasta
- 1 tsp. coarse salt
- 1/4 cup fresh parsley
In a large serving bowl, toss tuna with it’s oil, tomatoes and olives. Season with salt and pepper. This can be done ahead of time. When ready to eat, cook pasta for 3 minutes in a large pot of boiling, salted water. Before draining pasta, ladle out 1/2 cup of the water and add to bowl. Drain pasta and add to bowl, tossing with parsley or other herbs. Season with salt and pepper. additions: artichoke hearts, goat cheese or feta cheese, arugula, pinenuts, etc.