Ingredients
3 tablespoons olive oil
2 teaspoons finely chopped (3 medium cloves) garlic
2 medium red onions, (1 pound), peeled and cut into 1/4-inch-thick slices lengthwise
1 pound farfalle (bowtie) pasta
10 canned whole plum tomatoes, seeded, sliced 1/4 inch thick lengthwise, plus 1 cup juice
3 tablespoons nonpareil capers
1 tablespoon finely chopped rosemary
1/2 cup Kalamata olives, (3 ounces), pitted and cut into quarters
Salt and freshly ground black pepper
2 oil-packed Italian-style light tuna, drained
2 tablespoons roughly chopped fresh flat-leaf parsley
Preparation
Bring saucepan of salted water to boil. Pour oil in large skillet; place over medium heat. Add garlic and onions; saute until onions are translucent, about 8 minutes.
Meanwhile, cook pasta until al dente, about 11 minutes. Add tomatoes, juice, capers, rosemary, and olives to onions; add salt and pepper to taste. Raise the heat to medium high, and cook until tomatoes are heated through, 3 to 4 minutes. Drain pasta; transfer to large serving bowl. Add sauce, tuna, and parsley; toss gently to combine.
