Gemelli with Tuna and Cherry Tomatoes

parsley, garlic, basil, cherry

Ingredients

• 3 tablespoons extra-virgin olive oil, 3 turns of the pan in a slow stream
• 6 cloves garlic, finely chopped
• 2 (6-ounce) cans Italian tuna in olive oil, drained
• 1/2 pint small cherry or grape tomatoes, coarsely chopped
• Coarse salt and black pepper
1 pound gemelli pasta -- short braids of pasta or other short-cut pastas can be substituted, such as penne rigate, cooked to al dente in salted water
• 1/3 cup flat-leaf parsley, chopped, about 3 handfuls
• 20 leaves fresh basil leaves, shredded

Directions for Gemelli with Tuna and Cherry Tomatoes Recipe