Pasta with Tuna and Olives

Pasta with Tuna and Olives is a quick and easy meal that packs a lot of flavour. It’s ideal for family meals when time is limited. Serve this Italian dish as a main course for happy diners. Served with tinned tuna for ease and lovely capers and olives for the additional flavours. This is a dairy free recipe but can be served with parmesan while mascarpone added to the sauce if you wish.

Pasta with Tuna and Olives

A favourite in my house. The kids love this and its ready in 15 minutes.

4.74 from 69 votes

Print Facebook Pinterest Twitter Add to CollectionCollections

Course: Main Dish

Cuisine: Italian

Keyword: Anchovies, Dairy Free, Pasta, Seafood, Tagliatelle, Tuna, Vegetables

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 2 People

Calories: 618kcal

Cook ModePrevent your screen from going dark

Ingredients

 

• 200 g tagliatelle or pasta of your choice
• 160 g tuna tinned in olive oil is best
• 1 clove garlic peel
• 4 large anchovy fillets
• 10 large green olives seeds removed
• 1 tbsp capers
• 1 large red chilli
• 8 large plum tomatoes halved
• ½ large lemon juice only
• salt
• pepper

Instructions

• Place a pan of salted water over a high heat and bring to the boil. When boiling, add the pasta and cook until al dente (nearly cooked but with a slight bite).
• Peel and finely slice the garlic and chilli (if you leave the chilli seeds in it makes it a lot hotter).
• Chop the anchovy fillets.
• Open the tin of tuna and pour the olive oil into the frying pan (no need to waste anything). Ideally, we need about 3 tablespoons of oil so you may need to add extra.
• Place the pan over a medium heat and when hot add the chilli, anchovies and garlic. Give it a stir.
• Add the caper and fry for about 2 minutes.
• Add the sliced tomatoes and olives and gently toss.
• The pasta should be ready by now . Place a normal mug in the sink and drain the pasta over it to catch some of the starchy pasta water.
• Add the pasta to the frying pan with the sauce and toss/combine gently. The sauce should coat the pasta but it too thick, add a little of the pasta water to thin. A little at a time until you reach the consistency you like.
• Flake the tuna apart and scatter into the pasta and sauce together with about half of the lemon juice. Toss again to combine.
• Have a taste and season accordingly.
• Serve in warmed bowls with a little drizzle of good quality olive oil and possibly a grate of parmesan with a side salad and glass of Rose.

Nutrition

Calories: 618kcal | Carbohydrates: 86g | Protein: 42g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 488mg | Potassium: 1145mg | Fiber: 8g | Sugar: 10g | Vitamin A: 2419IU | Vitamin C: 81mg | Calcium: 96mg | Iron: 4mg