Tuna pasta salad with tomatoes & crushed olives

Delight in the harmonious flavors of tuna, tomatoes, and crushed olives in this exquisite pasta salad. Perfect blend of savory and tangy notes.

Ingredients:

• 910g ripe cherry tomatoes, halved (and/or heirloom tomatoes, cut into bite-size pieces)
• Kosher salt and freshly ground black pepper
• 2 tablespoons red wine vinegar
• 450g short pasta, such as campanelle or fusilli
• 2/3 cup extra-virgin olive oil, plus more for serving
• 4 garlic cloves, thinly sliced
• 3 tablespoons capers, drained and roughly chopped
• 4 oil-packed anchovy fillets, drained
• 1/2 teaspoon crushed red pepper flakes, plus more to taste
• 1 small bunch flat-leaf parsley (from about 1 small bunch)
• 1 cup Castelvetrano olives
• 2 (5-ounce) cans oil-packed tuna
• 140g arugula, for serving

Instructions:

1. Place the tomatoes in a large bowl and season with a generous amount of salt and pepper. Pour the red wine vinegar over them, mix well, and let them marinate.
2. Boil a large pot of water over high heat. Add a generous amount of salt and the pasta; cook the pasta following the instructions on the package until it is cooked just past al dente, then drain thoroughly.
3. While the pasta is cooking, heat the oil and garlic in a small saucepan over medium heat. Cook until the garlic becomes fragrant and starts to turn slightly golden, swirling the pan occasionally, for about 4 minutes. Add the capers, anchovies, and red pepper flakes and continue to cook, stirring, until the anchovies have dissolved, about 2 minutes. Remove from heat and season with salt and pepper.
4. While the oil is cooling down for a few minutes, roughly chop the parsley leaves and soft stems (enough to make about ¾ cup). Remove the pits from the olives and tear them into small pieces.
5. Combine the warm oil with the tomatoes, tuna (with any oil from the cans), olives, and parsley. Mix well to break up the tuna. Add the pasta and toss to coat. Season with more salt, red pepper flakes, or vinegar if needed. When serving, sprinkle each portion with some arugula and a drizzle of fresh olive oil.

Summary:

• Calories: 3801 kcal
• Fat: 192 g
• Protein: 154 g
• Carbs: 364 g
• Potassium: 2639 mg
• Magnesium: 455 mg