I think this works equally well with a short or long pasta. I used a whole wheat pappardelle here.
Author: Adapted from Pasta Fresca
Serves: 2 servings
Ingredients
About 1 pound ripe tomatoes, diced
½ shallot, thinly sliced
10 leaves fresh basil, chopped
10 leaves fresh parsley, chopped
One 6½-ounce can of tuna, preferably in olive oil
10 salty black olives, pitted and coarsely chopped
½ cup olive oil
Salt
½ pound pasta
Handful of fresh breadcrumbs
Instructions
In a large bowl, combine the tomatoes, shallot, herbs, tuna, olives, olive oil, and a few pinches of salt. Leave at room temperature for at least one hour, or up to about 4.
When you're ready to eat, boil a pot of water. Salt well, the cook the pasta until al dente. While the pasta is cooking, crisp up the breadcrumbs in a small pan with some olive oil. Drain the pasta and add to the bowl of sauce. Mix well, and serve at once, topped with breadcrumbs. (It's also good room temperature.)
Recipe by Big Girls Small Kitchen at http://www.biggirlssmallkitchen.com/2016/09/beach-pasta.html