Pasta Salad With Marinated Tomatoes and Tuna

Name: Pasta Salad With Marinated Tomatoes and Tuna
Total time: 25 min
Yield: 4 to 6 servings
Ingredients: 3 pints cherry tomatoes (about 2 pounds), halved; 1/2 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

By Sue Li

Updated Aug. 5, 2020

Pasta Salad With Marinated Tomatoes and Tuna — Beatriz Da Costa for The New York Times. Food Stylist: Frances Boswell.

Total Time: 25 minutes
Rating: 4(410)
Comments: Read comments

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.

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Ingredients

Yield:4 to 6 servings

3pints cherry tomatoes (about 2 pounds), halved
½cup olive oil, plus more for drizzling
1large shallot, thinly sliced
3garlic cloves, thinly sliced
2 to 3sprigs fresh oregano
2tablespoons red wine vinegar
Kosher salt and black pepper
1pound casarecce or other short pasta
2(6-ounce) jars tuna packed in olive oil, drained

Ingredient Substitution Guide

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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.

Ratings

4 out of 5

410 user ratings

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Comments

mary4 years ago

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!

Marian3 years ago

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.

Fred Schultz4 years ago

Right on about the capers! I will add to the remaining. Also thought of some Bulgarian feta would be a nice twist.

Donna D.3 weeks ago

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.

Ulfilas4 months ago

Personally I would avoid olives and capers, I think the key thing is to use ripe summer tomatoes and good olive oil!

Alex8 months ago

Very good as written. I had some good late season tomatoes and it was flavorful and sweet and balanced. Use the fancy jarred tuna here. The quality canned tuna I used was tinny enough to disrupt the lovely tomato flavor. As was the bite I tried with capers. But the next day I heated it up with some olives and capers and Calabrian chilies and let the tomatoes cook a bit for a nice transformation into a puttanesca.

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