Put on a large pot of water to boil. Once boiling, add the pasta and cook until your desired level of doneness.
Wash the tomatoes, cut in half. Set aside.
Open the tuna, drain, flake and set aside.
Heat a large (non-stick) skillet to medium-high. Add the olive oil.
Fry the capers until crisp, and remove from pan. Set aside.
To the pan add the tomatoes, tuna, and seasonings.
Drain the pasta, reserving a cupful of water.
Add the water to the pan. Cook until ingredients are heated through.
Add the pasta and capers. TOSS!
Place in serving bowls and garnish with olives and feta cheese.
If you are lucky enough to have leftovers, lunch the next day is made. This tastes great cold too.Feel free to use canned tuna in water if you want to cut down on calories.
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