pints cherry tomatoes (about 2 pounds), halved
cup olive oil, plus more for drizzling
large shallot, thinly sliced
garlic cloves, thinly sliced
2 to 3
sprigs fresh oregano
tablespoons red wine vinegar
Kosher salt and black pepper
pound casarecce or other short pasta
(6-ounce) jars tuna packed in olive oil, drained
- 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.
- Bring a large pot of water to a boil and season generously with salt.
- 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.
- 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.