This Easy Tuna & Olive Tapenade Pasta is proof that simple ingredients and a few pantry staples can create something seriously special. Pasta noodles tossed with savory canned tuna, sautéed garlic and onions, briny homemade olive tapenade (featuring a blend of Mediterranean olives), and a handful of tangy capers. Topped off with a sprinkle of shaved Parmesan, it’s an easy meal that feels restaurant worthy- the kind of pasta you whip up when you’re short on time but still want something delicious and impressive. Perfect for a quick weeknight dinner or even a casual date night. Minimal effort, maximum flavor.
– Spaghetti noodles: A classic pasta choice that pairs well with the bold flavors in this dish, creating a comforting and hearty base. You can also swap for gluten-free pasta if needed. – Canned tuna: A quick, protein-packed addition. It’s a great pantry staple that adds savory flavor and texture without requiring any extra prep. – Garlic: A key aromatic that adds depth and richness to the dish. It pairs perfectly with the briny olive tapenade and enhances the overall flavor.
– Onions: Adds sweet undertones that balance out the sharpness of the tapenade. Sautéing them until soft helps mellow their flavor. – Olive tapenade: Made with a blend of Mediterranean olives, capers, lemon juice, oil, garlic, and parsley, this tapenade brings a zesty, briny burst of flavor to the dish. – Capers: Provide a tangy, salty kick that pairs wonderfully with the olives, rounding out the tapenade’s flavor profile. – Shaved Parmesan: A finishing touch that adds a creamy, nutty note, perfectly complementing the bold, savory flavors of the pasta.
– To make gluten-free: Use your favorite gluten-free pasta (like rice or corn-based spaghetti) to make this dish safe for those with gluten sensitivities or celiac disease. – To make dairy-free: Skip the shaved Parmesan or substitute with a dairy-free Parmesan alternative or nutritional yeast for a similar umami flavor. – To make low-FODMAP: For those with sensitive stomachs, substitute garlic with garlic-infused oil and opt for a small portion of onions, as they can be high in FODMAPs. You can also try using a low-FODMAP pasta.
– To make soy-free: This recipe is naturally soy-free. Just ensure your olive tapenade ingredients (like the olives or capers) don’t contain soy derivatives, which can sometimes appear in processed products. – To make nut-free: This recipe doesn’t contain any nuts, so it’s already safe for nut allergies. Just double-check any added toppings or variations to ensure no cross-contamination.
– Make the tapenade ahead: If you’re short on time, you can make the olive tapenade in advance and store it in the fridge for up to a week. This makes the whole dish even quicker when you’re ready to cook. – Adjust the tapenade to taste: Feel free to adjust the ratio of olives, capers, and garlic in the tapenade to suit your taste. If you love extra tang, add more capers, or for a richer flavor, use a variety of olives. – Adding protein: If you’d like to increase the protein content, feel free to add more canned tuna or even grilled chicken or chickpeas for a vegetarian option.
– Pasta cooking tip: Be sure to reserve a bit of the pasta water before draining it—this starchy water can be added to the sauce to help it cling to the noodles better and create a smoother finish. – Serving suggestion: For extra freshness, top the dish with a few fresh basil leaves, parsley leaves or a squeeze of lemon juice just before serving to brighten the flavors.
– 8 oz whole wheat pasta noodles gluten free if needed – 1 tbsp olive oil plus some for serving – 1 1/2 cups diced yellow onion – 1 1/2 tbsp minced garlic – 2 cans tuna in olive oil drained – 2-4 tbsp capers drained – 1/4 reserved pasta water – Shaved Parmesan cheese for serving For Olive Tapenade: – 1 cup pitted Mediterranean olives – 2 tbsp capers – 1 tbsp lemon juice – 1-3 cloves garlic – 2 tbsp olive oil – 2 tbsp fresh parsley