Pasta with Tomatoes Tuna and Feta

Ingredients:

1 lb. of on-the-vine tomatoes, diced

1 tsp of salt

16 ozs of short pasta

3 tbsp of olive oil

2 (7 oz) cans of tuna packed in water, drained

2 tbsp of black truffle oil

1 tsp of dried oregano

½ cup of capers drained

1 cup of crumbled feta: plus, extra as an optional for people to add into their serving

¼ cup of chopped fresh parsley

Direction:

Place the diced tomatoes in a bowl and sprinkle with the salt.

Bring two quarts of water to a boil in a large stock pot and add in an additional 2 tsp of salt.

Add the pasta to the pot and cook until al dente. Drain the pasta into a colander and pour the olive oil over the drained pasta.  Return the pasta to the pot off the rimer. Add the tuna, oregano, capers, parsley, tomatoes and feta, incorporating the ingredients throughout.

Serve, sprinkle addition feta as desired.