Pasta With Tomatoes, Summer Herbs and Tuna

INGREDIENTS

• About 12 oz ripe tomatoes, halved or quartered if small, diced if large
• Salt
• 1 cans olive oil-packed tuna
• 1/3 cup black olives, halved, or 4 teaspoons capers
• ⅔ cup chopped fresh herbs (basil, parsley, mint, chives, cilantro or a combination), more for garnish
• Freshly grated zest of 1/2 lemon
• About 1/4 cup extra virgin olive oil
• Freshly ground black pepper
• 1 pounds short pasta
• Red pepper flakes
• 1/4 cup toasted pine nuts (optional)

PREPARATION

1. Up to 4 hours before serving, put tomatoes in a large bowl and sprinkle with salt.
   
2. Add tuna and its oil, olives or capers. Add herbs and zest. Add olive oil, salt and pepper to taste and stir gently, flaking tuna into pieces. Cover and set aside at least 1 hour or up to 3 hours, stirring occasionally.
   
3. Cook pasta and drain. Combine tomatoes and pasta, then taste and add more oil, salt and pepper to taste. Add red pepper flakes. Sprinkle with pine nuts, if using, and chopped herbs.