Whole-Wheat Penne with Oil-Cured Tuna (Penne Integrali al Tonno)

INGREDIENTS

• 1 lb. ripe plum tomatoes, peeled, seeded and cut into 1/4-inch dice
• 3 cans (each 2.8 oz.) imported Italian or Spanish tuna packed in olive oil, drained and flaked
• 2 imported Italian or Spanish anchovy fillets, chopped
• 2 shallots, finely chopped
• 1 garlic clove, crushed flat but left whole
• 2 Tbs. coarsely chopped fresh flat-leaf parsley
• 2 Tbs. coarsely chopped fresh basil
• 1 small fresh hot chili, minced, or a generous pinch of red pepper flakes
• 3 Tbs. extra-virgin olive oil, plus more as needed
• 1 Tbs. red wine vinegar
• 1 lb. dried whole-wheat pasta, such as penne rigate or cavatappi
• 8 oz. fresh mozzarella cheese, cut into small dice