Ingredients
- 6 large ripe tomatoes
- seeded and chopped
- 4 garlic cloves
- peeled and finely chopped
- 14 cup capers
- drained and rinsed
- 1 12 cups nicoise olives
- pitted
- 13 cup loosely packed fresh oregano leaves
- plus more for garnish
- 3 tablespoons extra virgin olive oil
- 1 dash balsamic vinegar
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 1 lb dry pasta (such as rigatoni
- penne rigate
- or orecchiette)
- 1 (12 ounce) can solid white tuna
- drained
Instructions
- 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 fresh oregano.
- Serves 4 to 6.
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