Tuna Pasta Salad with Black Olive and Roasted Garlic Tapenade Recipe - Great British Chefs

Ingredients

• 250g of cherry tomatoes
• 1 bulb of garlic, cloves separated but unpeeled
• olive oil, for cooking
• 500g of pennoni, or penne
• 2 tbsp of capers
• 110g of tinned tuna, good quality
• 1 handful of basil leaves, sliced
• 1 handful of parsley, finely chopped
• 1 dash of lemon juice
• salt
• 300g of pitted Kalamata olives
• 4 anchovy fillets
• 50ml of olive oil
• 1 tbsp of red wine vinegar
• freshly ground black pepper