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Tuna Pasta With Tomato and Olives
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Delicious tuna pasta with savory tomato, garlic, shallots, olives, and parsley sauce. Easy and tasty!
Ingredients:
  • 12 ounces short pasta (shells, macaroni, rigatoni)
  • Salt (for pasta water)
  • 3 tablespoons extra virgin olive oil (plus 2 Tbsp if you are using tuna packed in water)
  • 1/4 cup chopped shallots (or onion)
  • 2  teaspoons minced garlic
  • 1/2 teaspoon red pepper flakes
  • 2 5-ounce cans tuna packed in olive oil, drained
  • 1 14-ounce can crushed tomatoes
  • 1/4 cup chopped kalamata olives
  • 1 teaspoon capers
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt (more to taste)
  • 1/4 cup shredded Parmesan
  • 1 Tbsp chopped fresh parsley
Instructions:
  • Bring 4 quarts of salted water to a lively boil by adding 1 tablespoon of salt for every 2 quarts of water. As the water heats up, prepare the ingredients and begin making the sauce.
  • In a large sauté pan over medium heat, heat 3 tablespoons of olive oil. Add the chopped shallots, minced garlic, and red pepper flakes all at once. Sauté for about 30 seconds, ensuring the ingredients are well combined. (If using onions instead of shallots, sauté them for a few additional minutes before adding the garlic and red pepper flakes.)
  • Add the tuna to the pan after draining it. If using tuna packed in water, include 2-3 extra tablespoons of olive oil. Break up tuna chunks with a fork or wooden spoon and let simmer for 1 minute.
  • Stir in crushed tomatoes, olives, capers, 1/4 teaspoon salt, and pepper. Simmer on low heat while you prepare the pasta.
  • Prepare the pasta: Boil the dry pasta in salted water until it is al dente, meaning it is cooked but still slightly firm to the bite, which should take about 13 to 14 minutes. Remember to reserve 1 cup of pasta water before draining.
  • Toss drained pasta with sauce, Parmesan, and parsley. If needed, add reserved pasta water for desired consistency.

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