Pasta with Olives, Tuna and Sun-Dried Tomatoes
Cook the pasta in salted water until al dente. Rinse the fresh tomatoes, cut into quarters, remove seeds and dice. Chop sundried tomatoes. Peel garlic and the shallots and dice. Sauté briefly in hot oil. Add fresh tomatoes, sun-dried tomatoes, olives and capers and deglaze with the wine. Simmer 2-3 minutes, then mix in the drained tuna and season with salt and pepper. Cook another 2-3 minutes.
Pour the sauce over the drained pasta and garnish with basil. Serve sprinkled with Parmesan.