Instructions: Cut tomatoes into 1/2 inch cubes and combine them in a large serving bowl with the garlic, raisins, olives, parsley, capers, oil, salt and pepper.

Carefully flake the tuna into large pieces atop the other ingredients and fold everything together gently from underneath with a large spatula. (This recipe can be prepared up to this point 2 to 3 hours ahead.)

Shortly before serving, bring a large pot of salted water to a boil and cook the rigatoni according to package directions.

Drain the rigatoni and toss with the sauce, being careful not to break up the tuna.

Serves 6.

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