Tomatoes: Preheat the oven to 450 degrees. Line a baking tray with a silpat mat or parchment paper. Place the tomatoes on the baking tray and toss with olive oil, salt and pepper. Roast for 10 minutes or until slightly bursting and brown on top. Remove from oven and toss with the balsamic glaze.

Pasta: While the tomatoes are cooking, boil your pasta until al dente or according the package instructions. Use a liquid measuring cup to save one cup of starchy pasta water during the last 1-2 minutes of cook time.

Drain the pasta and return it to the pot. Add the pesto and parmesan and drizzle in half of the starchy pasta water. Toss to combine. Do not be shy with the pasta water, it may look liquid-y at first but it was thicken nicely as it sits. I ended up using the entire cup of water but start with half and add more as needed. Drain most of the liquid from the cans of tuna and add the tuna to the hot pasta.

Assembly: Spoon pasta into bowls and top with balsamic tomatoes, fresh basil, extra parmesan and more balsamic glaze or pesto, if desired. DIG IN.