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A Tuna, Olive & Tomato Pasta Recipe For An Easy Weeknight Dinner

Are you tired of the same old canned goods recipes? If you’ve stocked up on canned items and are quickly running out of ideas, fear not! One dish that you can never tire of is pasta. This delightful recipe, inspired by the book Simple Beautiful Food, utilizes canned ingredients to create a delicious meal that satisfies any salt craving.

The Flavorful Ingredients

So, where does that savory flavor stem from? A key ingredient in this dish is Castelvetrano olives. Hailing from Sicily, these green olives have a naturally rich, buttery flavor compared to their vinegar-cured relatives. While they typically come in jars, they’re a fantastic pantry staple that adds a deliciously salty bite to various dishes.

Moreover, in discussions with registered dietitians about the virtues of canned fish, it’s become clear that canned tuna is often overlooked. Rather than conjuring images of the typical mayonnaise-heavy tuna salad, this recipe transforms it into a satisfying pasta dish that is mayo-free.

Why This Recipe Is a Weeknight Favorite

In our busy lives, who has time to spend hours in the kitchen? This one-pot pasta dish embodies ease and convenience, requiring minimal clean-up and prep time. It’s perfect for those weeknights when you want a hearty meal without the fuss.

Pasta With Tuna, Castelvetrano Olives & Blistered Cherry Tomatoes

Makes About 4 Servings

Ingredients:

• 12 ounces dried pasta
• 2 tablespoons olive oil
• 1 shallot, minced
• 2 cloves garlic, minced
• 3 cups cherry tomatoes
• ½ cup Castelvetrano olives, pitted and thinly sliced
• 5 ounces canned tuna
• Red pepper flakes, to taste
• Fresh basil, to taste
• Parmesan cheese, to taste

Method:

1. Cook 12 ounces of dried pasta according to package instructions.
2. Drain, rinse with cool water, and set aside.
3. In the same pan, warm 2 tablespoons of olive oil over medium heat.
4. Add 1 minced shallot, 2 minced cloves of garlic, and 3 cups of cherry tomatoes. Sauté, covered, for about 15 minutes until the tomatoes are blistered and soft.
5. Toss the cooked pasta with the tomatoes, adding ½ cup of sliced Castelvetrano olives and 5 ounces of drained canned tuna.
6. Garnish with fresh basil, freshly grated Parmesan cheese, and red pepper flakes.

Tip: If your cherry tomatoes are large, cut them in half before cooking.

Conclusion

This Tuna, Olive & Tomato Pasta is an excellent way to incorporate canned ingredients into your meals creatively. Not only does it showcase the rich flavors of Castelvetrano olives and canned tuna, but it also promises a quick and satisfying dinner option for any night of the week. Enjoy this dish with your loved ones or as a delightful solo dinner that makes you feel good inside!

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