Halve the yellow and red cherry tomatoes on the cutting board.

Heat 2 tablespoons of extra-virgin olive oil in the frying pan over medium heat.

Add the chopped garlic and sauté until lightly golden, about 1 minute.

Add the halved cherry tomatoes and season with salt.

Cover the pan and cook the tomatoes until softened and juicy, about 8 minutes.

Transfer about half of the softened tomatoes to the blender.

Blend the reserved tomatoes with a drizzle of extra-virgin olive oil until smooth.

Add a little pasta cooking water to the blender if needed and blend again into a creamy sauce.

Add the drained canned tuna in oil to the frying pan with the remaining tomatoes.

Break up the tuna and cook it with the tomatoes for 5 minutes.

Bring a large pot of salted water to a boil.

Cook the half paccheri pasta until al dente, following the package timing.

Reserve a little pasta water and drain the cooked half paccheri pasta in the colander.

Add the drained pasta to the frying pan and toss with the tuna and tomato mixture.

Pour in the blended tomato cream and toss until the pasta is evenly coated.

Stir in the chopped fresh parsley and season with black pepper.

Plate the pasta and finish with a drizzle of extra-virgin olive oil.