Cold Pasta with Red Tuna

Method

1. Remove the stem from the tomatoes and grate them on a coarse grater.
2. Add salt, fresh oregano, torn basil, crushed garlic, black pepper, chili flakes (if desired), and a drizzle of oil. Mix well.
3. Cut the pitted olives in half and add them to the bowl along with the desalted whole capers.
4. Drain the canned red tuna and pat it dry with paper towels to remove excess oil.
5. Cook the paccheri in plenty of salted water until al dente (about 15 minutes).
6. Drain the pasta and toss it with a drizzle of oil to prevent sticking.
7. Stuff each paccheri with a piece of tuna.
8. Arrange the stuffed paccheri on a serving plate and spoon the tomato dressing over the top.
9. Garnish with a few fresh oregano leaves and a drizzle of olive oil.