Tuna Pasta Salad With Tomatoes Crushed Olives

Ingredients

• 2 pounds ripe cherry tomatoes, halved (and/or heirloom tomatoes, cut into bite-size pieces)
• Kosher salt and freshly ground black pepper
• 2 tablespoons red wine vinegar
• 1 pound short pasta, such as campanelle or fusilli
• 2/3 cup extra-virgin olive oil, plus more for serving
• 4 garlic cloves, thinly sliced
• 3 tablespoons capers, drained and roughly chopped
• 4 oil-packed anchovy fillets, drained
• 1/2 teaspoon crushed red pepper flakes, plus more to taste
• 1 small bunch flat-leaf parsley (from about 1 small bunch)
• 1 cup Castelvetrano olives
• 2 (5-ounce) cans oil-packed tuna
• 5 ounces arugula, for serving

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