This is just a simple old pasta dish that I've made for 20 years or more. Perfect for this long Labor Day weekend. It goes with everything.
1 pound fettucine
Cook the fettucine until it is al dente according to package directions. Drain
In a skillet, heat the oil, and saute' the garlic and pine nuts over low heat for about 5 minutes, or until the garlic is translucent and the nuts are golden. Add the tomatoes, and cook for a few seconds. Transfer to a large bowl. Cool.
Add the pasta to the pine nut mixture, and toss gently to coat. Add the tuna chunks, sweet red pepper, olives, parsley, and vinegar. Blend. Season with salt and plenty of fresh ground pepper. Garnish with additional parsley. Serve at room temperature.