Warm Pasta-Salad Nicoise

• 6 large ripe tomatoes, seeded and chopped
• 4 garlic cloves, peeled and finely chopped
• 14 cup capers, drained and rinsed
• 1 12 cups nicoise olives, pitted
• 13 cup loosely packed fresh oregano leaves, plus more for garnish
• 3 tablespoons extra virgin olive oil
• 1 dash balsamic vinegar
• 1 teaspoon salt
• 1 teaspoon fresh ground pepper
• 1 lb dry pasta (such as rigatoni, penne rigate, or orecchiette)
• 1 (12 ounce) can solid white tuna, drained

1. In a large bowl, combine all ingredients except pasta and tuna.
2. Stir well, cover, and let sit for 1 hour.
3. Set aside about 1 1/2 cups.
4. Cook pasta in boiling salted water until al dente.
5. Drain well.
6. Add to large bowl of sauce along with tuna, and combine.
7. Serve in shallow bowls topped with some of the reserved sauce.
8. Garnish with fresh oregano.
9. Serves 4 to 6.

tomatoes, garlic, capers, nicoise olives, oregano, extra virgin olive oil, balsamic vinegar, salt, fresh ground pepper, pasta, solid white tuna

Taken from www.food.com/recipe/warm-pasta-salad-nicoise-117804 (may not work)