Pasta with eggplant, tuna, cherry tomatoes and olives is a delicious first course that is part of my collection of Quick summer pastas. The pasta with canned tuna, eggplant and cherry tomatoes is an easy and quick first course to prepare in a short time. A tasty and flavorful recipe that, with the addition of olives and basil, becomes an exceptionally good summer eggplant pasta. This tasty dish, besides being quick, is also inexpensive and perfect for an informal lunch or dinner with family or friends, and it will still surprise and satisfy. Let’s go to the kitchen now: I’ll tell you how to make pasta with eggplant, tuna and cherry tomatoes, a dish my children loved very much like the pasta with zucchini, cherry tomatoes and tuna. If you’re looking for other tasty summer ideas, take a look at our collection of quick summer recipes! Before you rush to the stove, I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients to make pasta with eggplant, tuna and cherry tomatoes
- 1.1 lb pasta
- 1 eggplant (large)
- 1 onion (white)
- 1 2/3 cups cherry tomatoes
- 4.6 oz canned tuna in oil (drained)
- 1.8 oz black olives
- to taste extra virgin olive oil
- to taste basil
Tools
- Pot
How to make pasta with eggplant, tuna and cherry tomatoes
Peel, rinse and roughly chop the onion, put it in a pan and let it soften over low heat. Peel the eggplant and cut it into small cubes, add the eggplant cubes to the onions, season with salt and cook over medium heat stirring often, until the eggplant is tender, then increase the heat and brown.
It will take about 10–15 minutes; then add the olives and the cherry tomatoes halved, cook a couple of minutes over high heat and add the tuna. Continue cooking for another 5–6 minutes and the sauce is ready to be used.
Then, after cooking and draining the pasta al dente, toss it with the sauce and finish by adding a little of the cooking water and stirring until absorbed. Finish with a bit of basil, then plate and serve immediately.
Prepare the amount of pasta you intend to eat right away; the sauce can be made in advance and stored in the fridge for 2 days, or portioned and frozen to be reheated and eaten as needed.
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