Pasta with tuna, tomato, and olives is a tasty main dish that is quick to make, so much so that even those who are new to cooking will find it easy to prepare.
It can rescue lunch or dinner in countless situations, such as when you get home late from work or when your husband or kids bring friends home without notice.
In all these cases, you can serve a delicious dish, enjoyed by many, made with ingredients that we usually have at home.
There are many versions of this recipe, today I am sharing the one I am most attached to because it is the one my mother used to make.
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- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 628.83 (Kcal)
- Carbohydrates 64.62 (g) of which sugars 2.32 (g)
- Proteins 36.83 (g)
- Fat 26.71 (g) of which saturated 5.01 (g)of which unsaturated 6.92 (g)
- Fibers 2.67 (g)
- Sodium 546.96 (mg)
Indicative values for a portion of 275 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 onion (golden)
- 8 black olives (in oil)
- 11 oz tuna in oil
- 7 oz tomato pulp
- 4 tbsp tomato puree
- 6 tbsp extra virgin olive oil
- to taste hot chili pepper (red)
- 11 oz mezze penne rigate
- to taste Parmigiano Reggiano DOP (grated)
- to taste parsley
- to taste salt
Tools
- 1 Cutting board
- 1 Knife
- 1 Mandoline
- 1 Frying Pan – non-stick
- 1 Pan
Steps
To prepare the pasta with tuna, tomato, and olives, start by finely slicing an onion with a knife or mandoline.
Place a non-stick frying pan on the stove with 5 tablespoons of olive oil.
Gently sauté the onion.
If you want to cook the onion lighter, you can add a ladle of water to the oil, or just enough to soften it, cover with a lid. This will result in the onion being stewed.
Wait for it to get some color, then add the drained and crumbled tuna, sliced black olives, and a piece of red hot chili pepper. Allow a few minutes to flavor, stirring occasionally.
Add the tomato pulp, the puree, and enough water to bring the sauce to a simmer.
Once boiling, moderately add salt, considering that both tuna and olives will already release some salt into the sauce. Then lower the heat and cook covered for about ten minutes.
Meanwhile, cook the pasta in abundant salted water, leaving it well al dente. Drain and add directly to the pan with the sauce.
Briefly stir over the heat, then turn off, add a few tablespoons of grated parmesan, and mix.
Serve the dish immediately, sprinkling with a handful of finely chopped parsley and drizzling with raw olive oil.
Pasta with tuna, tomato, and olives is now ready.
The sauce can be stored in the fridge for one or two days, well-sealed in an airtight container. Once ready, the pasta should be consumed immediately.
The sauce can be stored in the fridge for one or two days, well-sealed in an airtight container. Once ready, the pasta should be consumed immediately.
Here is a selection of excellent products useful in the kitchen. Many of these have been purchased and tested by me. The list will be constantly updated.
To view recommended products click here.
To view recommended products click here.
