Pasta Salad With Marinated Tomatoes and Tuna
Fresh, quick-marinated tomatoes make the best sauces for pasta salad because not much needs to be done beyond tossing the tomatoes with hot pasta, salt and olive oil. The juices from the tomatoes and the heat create a gloriously glossy combination. Feel free to make this pasta salad ahead of time, then toss in flaked tuna right before serving.
- Serves: 4 persons
- 3pints cherry tomatoes (about 2 pounds), halved
- ½cup olive oil, plus more for drizzling
- 1large shallot, thinly sliced
- 3garlic cloves, thinly sliced
- 2to 3 sprigs fresh oregano
- 2tablespoons red wine vinegar
- Kosher salt and black pepper
- 1pound casarecce or other short pasta
- 2(6-ounce) jars tuna packed in olive oil, drained
Step 1Toss cherry tomatoes, olive oil, shallot, garlic, oregano and vinegar in a large bowl. Season with 1 teaspoon salt and 1 teaspoon black pepper and let marinate for at least 15 minutes.
Step 2Bring a large pot of water to a boil and season generously with salt.
Step 3Add pasta to the boiling water and cook until al dente, 8 to 10 minutes, depending on the shape and brand of pasta. With a spider or slotted spoon, strain pasta directly into tomato mixture and toss to combine. Season to taste with more salt and pepper.
Step 4Stir in flakes of tuna and serve with a drizzle of olive oil on top. The pasta can be served hot or at room temperature.