This Tuna Olive Pasta is a bold and briny Mediterranean pasta recipe 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. Perfect for weeknights, fancy pantry dinners, or anytime you’re craving something light and savory.
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: Has a slightly nuttier flavor than regular pasta and adds extra fiber.
- Tuna in olive oil: Flaky, rich, and packed with flavor.
- Mediterranean olives: Briny and savory, they’re the star of the olive tapenade sauce.
- Capers: Bring a tangy, salty punch that complements the tuna and olives.
- Garlic and onion: Classic aromatics that build the savory base of the dish.
- Lemon juice: Brightens and balances the rich flavors.
- Fresh parsley: Adds freshness and color to finish the pasta.
- Olive oil: Used for sautéing and drizzling for extra richness.
- Parmesan cheese: Optional but recommended for a salty, nutty finish.
Dietary & Allergy-Friendly Swaps:
- Gluten-Free: Use gluten-free pasta instead of whole wheat. Check that all other ingredients, especially tuna and olives, are gluten-free.
- Dairy-Free: Skip the Parmesan or use a dairy-free cheese alternative (like Follow Your Heart). This recipe shines even without cheese.
- Vegetarian: Omit the tuna and Parmesan cheese. Bulk it up by adding extra olives, capers, or sautéed vegetables like mushrooms or artichokes.
- Low-Sodium: Rinse the capers and olives to reduce saltiness, and go for a low-sodium tuna if available.
Recipe Variations:
- Add Extra Veggies: Stir in sautéed zucchini, mushrooms, or roasted red peppers for extra color and nutrition.
- Make it Creamy: Stir in a splash of cream or crème fraîche for a richer sauce.
- Make it Spicy: Add red pepper flakes or a drizzle of chili oil to spice things up.
- Different Protein: Substitute tuna with cooked shrimp or chopped chicken.
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 for Success:
- Use good-quality canned tuna in olive oil for the best flavor and texture.
- Reserve pasta water to adjust sauce consistency without watering down flavor.
- Don’t overcook the pasta. Aim for al dente to keep the texture balanced.
Make Ahead & Storage:
- Make ahead: You can prep the olive tapenade up to 3 days in advance and store it in an airtight container in the fridge.
- Storage: Keep leftover pasta refrigerated in a sealed container for up to 2 days.
- Reheat gently: 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 flavorful take on pasta tonno e olive pairs perfectly with fresh salads, crusty bread, or a light vegetable side to keep the meal balanced.
- Crunchy Romaine Salad with Pistachios, Olives & Garlic Herb Dressing
- Mediterranean White Bean Salad with Feta Dressing
- Roasted Garlic & Olive Oil Bread Dip
FAQs:
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.
Absolutely! Store-bought olive tapenade works well for a quick shortcut, just adjust seasoning to taste.
Try adding sautéed vegetables like zucchini or mushrooms or a splash of cream for a richer sauce.
Yes, canned tuna can be gently warmed in the pan, but avoid overcooking to keep it tender and flaky.
Yes, a splash of cream or crème fraîche can add a lovely richness, but it’s optional.
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
Ingredients
Pasta:
- 8 oz whole wheat pasta gluten-free if needed
- 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.
- Note: Nutrition values will vary depending on the exact brands of tuna, olives, and pasta used. Parmesan cheese is optional and will increase fat, sodium, and calories slightly.
Nutrition
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Must Love Garlic says
Quick, easy, and bursting with flavor.