Mediterranean Tuna Pasta with Marinated Tomatoes, Olives and Capers
With a heavy lean toward Mediterranean and Spanish cuisine, this marinated tomato salad relies on fresh-from-the-garden-tomatoes and herbs like tarragon and parsley. And then mixes them with pantry staples like briny olives, pasta, tuna, eggs, capers, anchovies and sherry vinegar.
Equipment
- pasta pot
- colander
- large bowl
Ingredients
- ⅓ cup extra-virgin olive oil plus more to taste
- 2 tablespoons sherry vinegar plus more to taste
- 1-½ tablespoons capers
- 2 medium garlic cloves minced
- 3 anchovies minced
- 1-½ teaspoons kosher salt plus more to taste
- 2 pounds small to medium tomatoes cored and chopped into 1-inch pieces
- 8 ounces uncooked lumache conchiglie (shells) or orecchiette pasta, prepared according to package directions
- 7.7 ounces solid white tuna in olive oil lightly drained and flaked
- ¾ cup halved Castelvetrano olives (substitute Manzanilla)
- ⅓ cup chopped pepperoncini peppers
- 3 large hard-cooked eggs peeled and diced coarsely
- 2 tablespoons fresh flat-leaf parsley leaves roughly torn, plus more for garnish
- 1 tablespoon fresh tarragon leaves roughly torn, plus more for garnish
Instructions
- Whisk the olive oil, sherry capers, garlic, anchovies and salt in a large bowl. Toss with the tomatoes, cover and marinate in the refrigerator for 2 to 6 hours.
- Add pasta, tuna, olives, pepperoncini, hard-cooked eggs parsley and tarragon to the bowl and gently toss together. Season with more salt if needed. Transfer to a serving bowl and garnish with more parsley if desired.