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.

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

Preparation

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.
2. Bring a large pot of water to a boil and season generously with salt.
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.
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.