Pasta with tuna, tomato cherries and balsamic vinegar

First pasta with tuna (I believe walnuts were also added) I prepared about 3 years ago. It was pretty nice...but we were eating it without being delighted. Then we tried some new variations and step by step it has become one of the favourite types of pasta:) I love caramelized vegetables with balsamic vinegar and they really co-ordinated well with pasta and tuna!

Ingredients:

Appr. 350-400 gr pasta;

Appr. 300 gr canned tuna (drainded);

150 gr cherry tomatoes;

1 large white sweet onion (sliced);

2 large garlic cloves (sliced thinly);

5 tbsp balsamic vinegar;

2-3 tbsp soy souce;

Olive oil;

1-2 tpsp butter;

Fresh thyme an oregano;

Sweet smoked paprika

Heat the olive oil and the butter in a skillet, add the onion and the garlic and cook until softened, over low heat, stirring occasionally, for 5-7 minutes. Do not  let it burn. Add the tomatoes and cook 2-3 minutes. Add the balsamic vinegar and the soy sauce and cook over medium heat 2-3 minutes, stirring. Finally add the herbs, the paprika and the tuna. Let simmer an additional one minute. 

Meanwhile, cook the pasta in plenty of boiling salted water until tender but still firm to the bite. Drain (reserve a cup of water) and add it to the tuna sauce (add some reserved water if necessary), mix well. Let stay 1 minutes and then serve immediately, drizzle with the oil, if like.