This Tuna Olive Pasta is packed with flavor from olives, capers, garlic, and flaky tuna in olive oil. Inspired by the classic Italian pasta tonno e olive, it's a quick, healthy tuna pasta that comes together in under 30 minutes.
Why You'll Love this Tuna Olive Pasta:
- Quick & Easy: On the table in under 30 minutes, using mostly pantry staples.
- Healthy & Filling: High-protein, full of healthy fats, and made with whole wheat pasta.
- Minimal Cleanup: One pot for pasta, one pan for sauce. Done.
Jump to:
Key Ingredients:
- Whole wheat pasta: For extra fiber.
- Tuna in olive oil: Flaky, tender, and rich.
- Mediterranean olives & Capers: Briny and savory, they're the star of the olive tapenade sauce.
- Garlic and Onion: Classic aromatics to add flavor and build the base.
- Lemon Juice: Brightens and balances.
- Parmesan Cheese: Optional but recommended for a salty, nutty finish.
Dietary Swaps:
- Gluten-Free: Use gluten-free pasta instead of whole wheat. Check that all other ingredients, especially tuna and olives, are labelled gluten-free.
- Dairy-Free: Skip the Parmesan or use a dairy-free cheese alternative (like Follow Your Heart).
Recipe Variations:
- Add Extra Veggies: Such as sauteed zucchini, squash, or mushrooms.
- Make it Creamy: By stirring in a splash of cream just at the end.
- Make it Spicy: Add red pepper flakes or a drizzle of chili oil to spice things up.
How to Make Tuna Olive Pasta:
- Cook the pasta in salted boiling water until al dente. Reserve some pasta water, then drain.
- Prepare the olive tapenade by pulsing olives, capers, garlic, lemon juice, olive oil, and parsley in a food processor until chunky or smooth.
- Sauté onions and garlic in olive oil until soft and fragrant.
- Add the drained tuna to the pan and warm through.
- Combine pasta, tapenade, and capers in the pan, adding reserved pasta water and a drizzle of olive oil to loosen the sauce. Toss to coat.
- Simmer briefly to meld flavors, then serve topped with freshly cracked black pepper and shaved Parmesan if desired.
Tips & Notes:
- Use good-quality canned tuna in olive oil for the best flavor and texture.
- Reserve pasta water to adjust sauce consistency.
- Don't overcook the pasta. Aim for al dente.
Storage & Reheating:
- Storage: Keep leftover pasta refrigerated in a sealed container for up to 2 days.
- Reheat: Warm leftovers in a skillet over medium-low heat, adding a splash of water or olive oil to loosen the sauce and give it a refresh.
- Freezing not recommended.
What to Serve with Tuna Olive Pasta:
This tuna pasta pairs perfectly with fresh salads, crusty bread, or a light vegetable side.
- Crunchy Romaine Salad with Pistachios, Olives & Garlic Herb Dressing
- Mediterranean White Bean Salad with Feta Dressing
- Roasted Garlic & Olive Oil Bread Dip
FAQs:
What is pasta tonno e olive?
It's a classic Italian dish featuring pasta tossed with tuna and olives, often combined with capers, garlic, and olive oil for a simple (yet flavorful!) meal.
Can I use store-bought tapenade?
Absolutely! Store-bought olive tapenade works well for a quick shortcut, just adjust seasoning to taste.
Is tuna in olive oil healthier than tuna in water?
Tuna in olive oil is richer and contains healthy fats, but also more calories. Personally, I prefer tuna in olive oil, but both are nutritious choices depending on your dietary needs.
More Quick & Easy Pasta Recipes You Will Love:
- Creamy Mushroom Chicken Pasta
- Pasta e Fagioli Soup (Italian Pasta & Beans)
- Classic Cheesy Tuna Casserole with Green Beans
- 20-Minute Walnut & Brown Butter Pasta
Recipe
Tuna Olive Pasta
A briny Mediterranean pasta recipe made with flaky tuna, olives, garlic, and capers. Quick, healthy, and ready in under 30 minutes.
Ingredients
Pasta:
- 8 oz whole wheat pasta
- 1 tablespoon olive oil plus more for drizzling
- 1 ½ cups diced yellow onion
- 1 ½ tablespoons minced garlic
- 2 cans tuna in olive oil drained
- 2-4 tablespoons capers drained
- ¼ cup reserved pasta water
- Shaved Parmesan for serving optional
- Salt & pepper to taste
Olive Tapenade:
- 1 cup pitted Mediterranean olives
- 2 tablespoons capers
- 1 tablespoon lemon juice
- 1-3 cloves garlic
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ¼ cup of pasta water, then drain and set aside.
- Make the Tapenade: While pasta cooks, combine olives, capers, lemon juice, garlic, olive oil, and parsley in a food processor. Pulse until desired texture is reached (chunky or smooth).
- Sauté the Aromatics: In a large skillet, heat 1 tablespoon olive oil over medium heat. Add onion and sauté 4-5 minutes until soft. Stir in garlic and cook for 1-2 minutes more.
- Add Tuna: Stir in the drained tuna and sauté briefly until warmed through.
- Combine: Add the cooked pasta to the pan with the tuna. Stir in olive tapenade and capers. Add reserved pasta water and a drizzle of olive oil. Toss to combine and cook for a few minutes until heated through.
- Season & Serve: Taste and adjust seasoning. Serve with freshly cracked black pepper and a sprinkle of shaved Parmesan, if using.
Notes
- Storage: Refrigerate leftovers up to 2 days and reheat gently with a splash of water or oil.
- The olive tapenade can be made up to 3 days in advance.
- To make gluten-free: Use certified gluten-free pasta and double-check any per-packaged ingredients.
- To make dairy-free: Omit Parmesan or use a dairy-free alternative.
- Nutrition information is an estimate only and will vary according to specific brands and amounts used.
Nutrition
Calories: 480kcalCarbohydrates: 38gProtein: 26gFat: 25gSaturated Fat: 4gCholesterol: 30mgSodium: 620mgFiber: 6gSugar: 2g
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Must Love Garlic says
Quick, easy, and bursting with flavor.