Tuna Tomato Olive Pasta

What you need

• 8 ounces linguine pasta
• 2 cans (5 oz each) tuna in water, drained and flaked
• 1 pint cherry tomatoes, halved
• 0.5 cup Kalamata olives, sliced
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon capers, drained
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• Fresh parsley for garnish

The easy way

1. Cook linguine in salted water according to package directions; drain and return to the pot.
2. In a large bowl, whisk together olive oil, garlic, salt, and pepper.
3. Add the hot pasta to the bowl and toss to coat with the oil mixture.
4. Fold in flaked tuna, cherry tomatoes, olives, and capers; mix gently to combine without breaking up the tuna too much.
5. Garnish with fresh parsley and serve immediately at room temperature or slightly warm.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.