Pasta with Tuna and Tomato Sauce

Blink and you'll miss this easy no-cook sauce recipe: Combine chopped tomatoes, olive oil, garlic, vinegar and basil in a big bowl on the counter and let them sit until they break down a bit. When the pasta is just cooked, toss it all together with a generous shower of grated Parmesan, which thickens and emulsifies the sauce, plus oil-packed tuna for a jolt of brininess and protein.

1½ lbs ripe medium tomatoes, cored and torn, or chopped into ½” pieces (3 cups)
½ cup + 2 Tbsp. extra-virgin olive oil
2 cloves garlic, smashed and peeled
¼ cup fresh basil leaves, packed, torn
1 tsp. red-wine vinegar
¼ tsp. red pepper flakes
sea salt
12 oz spaghetti
2 (7 oz) jars tuna, packed in oil, drained
1 oz Parmigiano-Reggiano, grated (¼ cup)

To Serve:
Parmigiano-Reggiano, grated
fresh basil leaves

In a large heatproof bowl, combine tomatoes, ½ cup oil, garlic, basil, vinegar and red-pepper flakes. Season generously with salt. Let stand up to 1 hour; remove and discard garlic.

Cook pasta in a large pot of generously salted water according to pkg directions until al dente. Reserve ¼ cup pasta water, then drain.

Immediately transfer pasta to bowl with tomatoes; add tuna, cheese and remaining 2 Tbsp. oil. Toss well to combine, adding pasta water as needed to create a silky sauce. Serve with more cheese and basil.