Buffet Farfalle With Tuna and Tomatoes

• 1 pound farfalle
• 4 tablespoons extra-virgin olive oil
• 1 cup finely chopped onion
• 1/2 cup finely chopped fresh fennel
• 6 cloves garlic, sliced thin
• 2 cups finely chopped ripe plum tomatoes
• 1 tablespoon flat-leaf parsley
• 3 tablespoons drained capers
• 1/2 cup pitted Greek or Italian black olives, coarsely chopped
• 2 cans (6 to 6 1/2 ounces each) imported tuna in olive oil
• 2 tablespoons white wine vinegar
• Salt and freshly ground black pepper to taste

1. Bring four quarts of salted water to a boil, add the farfalle and cook about eight minutes, until just tender.
2. Drain well, rinse under cold water, drain again and toss with two tablespoons of the oil.
3. Set aside.
4. Heat the remaining oil in a heavy skillet, add the onion and fennel and saute until translucent.
5. Stir in the garlic, cook another minute, then add the tomatoes, cook five minutes more and remove from the heat.
6. Add the parsley, capers and olives.
7. Pour over the farfalle and fold in.
8. Drain the tuna, reserving the oil.
9. Flake the tuna and fold it into the farfalle mixture.
10. Add the vinegar, fold again, then season to taste with salt and pepper.
11. Add as much of the oil from the tuna as desired.
12. Serve at room temperature.

farfalle, extravirgin olive oil, onion, fresh fennel, garlic, tomatoes, flatleaf parsley, capers, italian black olives, olive oil, white wine vinegar, salt

Taken from cooking.nytimes.com/recipes/10726 (may not work)