Pappardelle Nicoise with Tuna

Pappardelle Nicoise with Tuna

1 pint cherry tomatoes, halved (or quartered if large)
salt and pepper, to taste
3 T olive oil
1 small red onion, sliced thin
1/2 C chopped roasted red peppers (from jar)
1 C steamed green beans, cut 1 inch, or same-steamed brocolli flowers
1/4 C capers
2 T anchovy paste
2 T black olive tapenade
1 jar Tuna in olive oil
2 t dried Mediterranean oregano
2 t lemon zest
3 T butter
1/3 C seasoned croutons, ground fine
1/3 C grated Parmesan cheese
8 oz pappardelle pasta, cooked according to package instructions (use fresh if possible)

Preheat oven 400. Mix tomatoes w/salt and pepper and 1 T olive oil. Spread onto baking pan and roast 10 minutes, until carmelized.
Mix together crouton crumbs and cheese.
In skillet, heat remaining 2 T oil and sweat onion until translucent. Add beans (or broccoli), capers, anchovy paste, olive tapenade, tuna (and oil), and oregano to pan and stir to mix and heat. Add cooked pasta and toss with butter and lemon zest. Serve with sprinkled w/crouton/cheese mix.