Prepare linguine according to package directions.
Drain tomatoes, reserving 2 Tbsp. oil. Cut tomatoes into thin strips.
Heat pine nuts in a large nonstick skillet over medium-low heat, stirring often, 5 minutes or until toasted and fragrant. Remove nuts from skillet.
Increase heat to medium, and sauté garlic in 2 Tbsp. reserved oil and olive oil in skillet 1 minute or until garlic is fragrant. Stir in tomatoes, and remove from heat.
Toss together tomato mixture, hot cooked pasta, tuna, olives, feta cheese, and basil in a large bowl. Sprinkle with toasted pine nuts.
Good, quick weeknight meal. Very tasty and a little bit different way to include fish in your diet. In my opinion, canned water-packed tuna (drained) would work as well as the more expensive tuna in a pouch.
