Tuna Pasta with Tomato and Olives

Looking for a quick and easy midweek meal? This tuna pasta with tomato and olives couldn’t be easier to make, and comes together in 30 minutes, start to finish.

Not only do you likely have everything you need to make this dish already in your pantry, but the combination of tuna, tomato, and olives? Really really good.

 

Tuna Pasta with Tomato and Olives Recipe

Prep the ingredients while the pasta water is heating. If you are subbing onions for the shallots, mince them and let them cook a few minutes before adding the garlic and red pepper flakes.

If you are using water-packed, not oil-packed tuna, add a couple more tablespoons of olive oil to the sauce. You may also want to add a minced anchovy.

Ingredients

• 12 ounces short pasta (shells, macaroni, rigatoni)
• Salt for pasta water
• 3 Tbsp olive oil (plus 2 Tbsp if you are using tuna packed in water)
• 1/4 cup chopped shallots (can sub onion)
• 2  teaspoons mince 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

Read More: Tuna Pasta with Tomato and Olives