I went to visit my friend Fernanda several years ago and she made a version of this pasta. When I later mentioned how much I liked it she was embarrassed and said, "Really? I didn't make you an actual dinner?"
I now make this about once a week. First, I like it. Second, I almost always have everything I need on hand and I can go from oh hell what's for dinner to eating in twenty minutes. Third, I start by combining the pasta, tuna, and black olives and then pull out portion for Patrick who is suspicious of basil and feta and ALL FLAVOR... anyway. It lends itself well to adaptation. Recently I started adding the toasted garlic and when tomatoes are in season (and I have an afternoon to kill) I like to roast them and throw them as well.
16 oz box farfalle
2 cans tuna in olive oil, drained and flaked
4 oz package crumbled feta (my grocery sells a black pepper feta we like)
1/4 c fresh basil, slivered
2 T red onion, finely minced
1/2 c kalamata olives, chopped
Make sure to add salt (I use about 2 T) to the pasta water. While the farfalle is cooking, start the toasted garlic. Cook pasta al dente, drain and toss with about 1 T of olive oil. Let cool slightly and then (provided you do not have a seven year old who needs customization) add feta, red onion, basil, tuna, toasted garlic with oil and olives. Top individual servings with coarsely chopped roasted tomatoes and ground pepper. I find this to be salty enough as it is (and I like salt) so be sure to taste before adding any more.