Red pepper flakes
Cook 12 ounces of dried pasta according to the package instructions. Drain, rinse with cool water, and set aside.
In the same pan, warm 2 tablespoons of olive oil over medium heat.
Add 1 minced shallot, 2 minced cloves of garlic, and 3 cups of cherry tomatoes and sauté, covered, for about 15 minutes, until the tomatoes are blistered and soft.
Toss the cooked pasta with the tomatoes, along with 1⁄2 cup of pitted and thinly sliced Castelvetrano olives and 5 ounces of drained canned tuna.
Garnish with fresh basil, freshly grated Parmesan cheese, and red pepper flakes.
TIP: Cut cherry tomatoes in half if they are large
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