Ingredients

The following ingredients have 4 Servings
  • 10 oz of cherry tomatoes
  • 1 tablespoon olive oil (plus more for drizzling)
  • 1 pound dried rigatoni
  • 1 clove garlic (minced)
  • 2 cans tuna in chili oil (drained)
  • 1 cup pitted black olives
  • 1/4 cup white balsamic vinegar
  • 1 cup basil leaves
  • 6 ounces arugula
  • sea salt and fresh ground black pepper

Instruction

  • Preheat the oven to 400. Place the tomatoes and a baking sheet, drizzle with oil and roast for 6-8 minutes or until tender.
  • Cook the pasta in boiling salted water per directions. Drain and set aside. Heat the oil in a saucepan over medium heat. Add the garlic and cook for about 1 minute. Add the tuna, olives, vinegar and pasta. Stir to combine and cook for a minute or two. Remove from the heat and stir in the basil and arugula. Season with salt and pepper.