PASTA WITH TUNA AND OLIVES
If you want to make a complete meal of this, you can add a green vegetable to the mix (see the variation below). I like to use fusilli because I like the way the tuna gets lodged in the twists of the corkscrews, but other types of pasta, such as penne or spaghetti, will be just fine.
Provided by Martha Rose Shulman
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Begin heating a large pot of water for the pasta. In a large pasta bowl, break up the tuna. Heat the olive oil in a small frying pan or saucepan over medium heat and add the garlic. Cook, stirring, just until fragrant, and remove from the heat. Add to the tuna. Add the parsley or basil, and mix together.
- Add the tomato sauce to the pan, heat through and season to taste with salt and add pepper and the red pepper flakes if using. Stir in the olives.
- When the water for the pasta comes to a boil, add a generous tablespoon of salt and the pasta. Cook al dente, until firm to the bite, following the cooking instructions on the package but checking the pasta a minute or two before the indicated time. Remove 2 tablespoons of the cooking water and mix with the tuna.
- When the pasta is al dente, drain and transfer to the bowl with the tuna. Add the tomato sauce with the olives, toss everything together, and serve. Pass the Parmesan at the table.
Nutrition Facts : @context http, Calories 499, UnsaturatedFat 10 grams, Carbohydrate 70 grams, Fat 13 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 2 grams, Sodium 575 milligrams, Sugar 6 grams, TransFat 0 grams
TUNA-BASIL PASTA WITH OLIVES
A satisfying 30-minute dish made with tuna, shell pasta, fresh basil, grape tomatoes and olives!
Provided by Angie McGowan
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package; drain, reserving 1/2 cup of the cooking water.
- In large skillet, heat oil over medium heat. Add tomatoes; cook and stir until tomatoes burst. Add garlic and olives; cook 2 to 3 minutes longer, stirring frequently. Add reserved pasta cooking water. Heat to boiling; remove from heat. Add cooked pasta, tuna, basil and Parmesan cheese; toss to coat.
- Transfer mixture to large serving bowl or divide among individual bowls. Garnish with additional basil and Parmesan cheese, if desired.
Nutrition Facts : ServingSize 1 Serving
SPAGHETTI WITH TUNA, TOMATOES, AND OLIVES
This fresh take on tuna pasta salad is just as good warm as it is straight out of the refrigerator.
Provided by Julia Turshen
Categories Summer Low Fat Kid-Friendly Dinner Lunch Spring Healthy Low Cholesterol Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly Small Plates
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine tomatoes, tuna, olives, parsley, pepper, 3 Tbsp. oil, and 1 tsp. salt in a large bowl.
- Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and add to tomato mixture. Stir vigorously and add more oil as needed to fully coat. Season with salt.
- Transfer pasta to a serving bowl or platter. Drizzle with lemon juice and serve.
TUNA PASTA WITH OLIVES
Quick, easy, and absolutely delicious, this recipe makes a pasta in tomato sauce using canned tuna, olives and other pantry staples.
Provided by Erren Hart
Categories Dinner
Time 25m
Number Of Ingredients 10
Steps:
- Start by boiling a large pot of salted water for the pasta. When the water for the pasta comes to a boil. Cook until just underdone. Remove 1/4 cup of the cooking water and set aside before draining.
- Meanwhile, heat the olive oil in a medium skillet over medium heat and add the onion and cook until translucent. Add the garlic. Cook, stirring, just until fragrant, and add the tomatoes.
- Add the parsley and mix together.
- Season to taste with salt and add pepper and the red pepper flakes if using.
- Stir in the olives and the tuna bring the sauce to a boil, cover, and simmer 10-15 minutes while the pasta cooks.
- Add the pasta, coat with the sauce and cook until the pasta is done adding the reserved pasta water to loosen if necessary.
- Serve hot.
Nutrition Facts : Calories 540 kcal, Carbohydrate 93 g, Protein 16 g, Fat 12 g, SaturatedFat 2 g, Sodium 418 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving
PASTA WITH TUNA, TOMATOES, GARLIC, CAPERS, AND OLIVES
Steps:
- Cook pasta in large pot of rapidly boiling water until al dente or done to your liking.
- Meanwhile, prepare the sauce. Place olive oil and the garlic in a large saute pan and turn heat to medium. Cook until the garlic is fragrant and lightly golden. Add capers, anchovies, olives, and tomatoes. Cook until the tomatoes start to break down and become a sauce, about 8 minutes. Toss with cooked pasta. Add parsley and tuna and season, to taste, with salt and pepper. Serve immediately.
CAVATAPPI PASTA SALAD WITH TUNA AND OLIVES
This is a great macaroni salad with cavatappi pasta I started making a few years back and is now requested at every event I attend. So simple, yet delicious!
Provided by karabear8317
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add cavatappi and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes. Drain and run under cold water until no longer hot. Drain again and transfer to a big bowl.
- Add mayonnaise, tuna, olives, celery, onion, salt, and pepper to the pasta; toss until fully combined. Serve immediately or chill in the refrigerator until ready to serve.
Nutrition Facts : Calories 772.9 calories, Carbohydrate 46.8 g, Cholesterol 45.1 mg, Fat 53.3 g, Fiber 3.1 g, Protein 28.7 g, SaturatedFat 7.8 g, Sodium 823.1 mg, Sugar 1.2 g
TUNA AND BLACK OLIVE PASTA
From Real Simple. I made this a few nights ago and everyone enjoyed it. I spilled something on the recipe before I made it and couldn't read the amount of olive oil or garlic so I had to wing it. If you make the olive sauce while the pasta cooks this can be ready in less than 15 minutes!
Provided by Cookie16
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta, drain and set aside in big bowl.
- Heat 3 tablespoons of the oil in skillet over medium low.
- Add garlic and cook 2 minutes.
- Add capers and olives and cook 3 minutes.
- Stir in parsley and cook 1 minute.
- Remove from heat.
- Add lemon juice, pepper and rest of oil.
- Top the pasta with the tuna and olive mixture.
Nutrition Facts : Calories 692.8, Fat 34.8, SaturatedFat 5.3, Cholesterol 32.3, Sodium 251.2, Carbohydrate 70.5, Fiber 10.3, Sugar 0.3, Protein 26.8
PASTA WITH TUNA, TOMATOES, GARLIC, CAPERS AND OLIVES
Recipe from Food Network's Kathleen Daelemans. I searched for a recipe with anchovies as an ingredient.
Provided by sidMILB
Categories Tuna
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta.
- Meanwhile place olive oil and garlic in large saute pan and turn heat to medium.
- Cook until garlic is fragrant and lightly golden.
- Add capers, anchovies, olives and tomatoes.
- Cook until tomatoes start to break down and become a sauce, about 8 minutes.
- Toss with cooked pasta.
- Add parsley/basil and tuna.
- Salt and pepper to taste.
- Serve immediately.
Nutrition Facts : Calories 120.2, Fat 4, SaturatedFat 0.8, Cholesterol 24.9, Sodium 823.1, Carbohydrate 6.2, Fiber 1.6, Sugar 1.4, Protein 14.9
PASTA PEPERONATA WITH TUNA AND OLIVES
Cherry tomatoes and a colorful combination of bell, sweet, and banana peppers are teamed with four pantry powerhouses to make a flavorful sauce for spaghetti: jarred tuna, golden raisins, Kalamata olives, and Parmesan cheese.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 50m
Number Of Ingredients 13
Steps:
- Heat a large straight-sided skillet or shallow pot over medium. Swirl in oil. Add onion, mild peppers, and 1 teaspoon salt. Cook, stirring occasionally, until vegetables have collapsed and are tender, 18 to 20 minutes. Add garlic, tomatoes, raisins, olives, and basil sprig. Cook, stirring occasionally, until tomatoes have collapsed and release their juices, and sauce thickens to a stew-like consistency, 6 to 8 minutes. Remove and discard basil.
- Meanwhile, cook spaghetti in a large pot of generously salted boiling water until al dente, about 2 minutes less than package instructions. Reserve 1 cup pasta water, then drain. Transfer spaghetti and 1/2 cup pasta water to skillet with sauce and continue cooking, tossing a few times, until sauce thickens slightly and clings evenly to pasta, 3 to 4 minutes. Remove from heat. Add tuna, half of cheese, and finger pepper, tossing until evenly combined. Add more pasta water, a little at a time, until sauce evenly coats pasta again. Stir in basil leaves and serve, topped with remaining cheese and a drizzle of oil.
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