8 oz pasta: farfalle, penne or shells 1 6-oz can tuna; water or oil packed, drained well and flaked (more to taste) 14 oil-cured black olives, pitted and halved (you can also use green olives) 10 cherry tomatoes, quartered 2 T capers, rinsed and drained (chopped, optional) 2 T fresh parsley, chopped 1 garlic clove, finely minced (optional) 3 T extra virgin olive oil 1 T red wine vinegar, more to taste 1 t balsamic vinegar (optional) salt and lots of freshly ground black pepper
Cook the pasta al dente. Rinse quickly under cold water, drain well. Place in a large serving bowl; drizzle with a bit of the olive oil. Toss. Add tuna, tomatoes, olives, capers, and parsley, garlic, remainder of olive oil, vinegar, salt and pepper. Toss well. Let stand for half an hour in refrigerator. Serve with a loaf of French or Italian bread. Can be prepared ahead of time and refrigerated.