Pasta Salad With Marinated Tomatoes and Tuna
Updated August 4, 2020
Beatriz Da Costa for The New York Times. Food Stylist: Frances Boswell.
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 pints cherry tomatoes (about 2 pounds), halved
½ cup olive oil, plus more for drizzling
1 large shallot, thinly sliced
3 garlic cloves, thinly sliced
2 to 3 sprigs fresh oregano
2 tablespoons red wine vinegar
Kosher salt and black pepper
1 pound casarecce or other short pasta
2 (6-ounce) jars tuna packed in olive oil, drained
Nutritional analysis per serving (4 to 6 servings)
66 grams carbs; 10 milligrams cholesterol; 596 calories; 15 grams monosaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 24 grams fat; 5 grams fiber; 751 milligrams sodium; 28 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Toss 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 2
Bring a large pot of water to a boil and season generously with salt.
- Step 3
Add 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 4
Stir in flakes of tuna and serve with a drizzle of olive oil on top. The pasta can be served hot or at room temperature.
Private Notes
Comments
Really yummy and simple. We’re in the middle of a heat wave and this was just enough cooking. I added capers and olives to the tomato mixture. Can’t wait to make it again!
This was very good. My only negative comment is that the slices of garlic were a little strong. In the future I would mince the garlic. The capers are definitely a great add.
Right on about the capers! I will add to the remaining. Also thought of some Bulgarian feta would be a nice twist.
Keep in mind the high mercury content of tuna, thanks primarily to the coal-fired power plants. No tuna during pregnancy, no tuna for young children! Adults, indulge sparingly.
Scrumptious, will look forward to making this again, a perfect summertime meal. Definitely do add capers. Other excellent additions (not that they are needed) would be grilled artichokes or sliced hearts of palm. If using high quality jarred tuna fillets, you could consider adding olive oil from the tuna jar at the end (rather than olive oil from your pantry), if the dish seems too dry. I was fortunate to find fresh oregano but other fresh herbs could do just fine.
I will add this to my rotation for sure. I marinated the garlic and shallot in vinegar while the pasta cooked. This releases the flavors. It was very tasty and a nice alternative to mayonnaise dressing.