Ingredients
2
cups uncooked medium shell pasta (5 oz)
1
tablespoon olive oil
2
cups cherry or grape tomatoes
4
cloves garlic, chopped
1
can (6 oz) pitted medium or large ripe olives, drained
2
cans (5 oz each) tuna in water, drained, flaked
1/2
cup fresh basil leaves, coarsely chopped
1/2
cup grated Parmesan cheese
Preparation
Cook pasta as directed on package; drain, reserving 1/2 cup of the cooking water.
In large skillet, heat oil over medium heat. Add tomatoes; cook and stir until tomatoes burst. Add garlic and olives; cook 2 to 3 minutes longer, stirring frequently. Add reserved pasta cooking water. Heat to boiling; remove from heat. Add cooked pasta, tuna, basil and Parmesan cheese; toss to coat.
Transfer mixture to large serving bowl or divide among individual bowls. Garnish with additional basil and Parmesan cheese, if desired.
