Tuna Pasta with Olives and Tomatoes
Total Time
30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(9)
Ingredients
4 servings
- 8 oz pasta like fusilli, torchetti, bow ties- something that hangs on to the bits and pieces
- 3 garlic cloves minced
- 1/4- 1/2 teaspoon red pepper flakes
- 2 tablespoons olive oil, divided
- 3/4 cup olive tapenade
- 2 cans good quality tuna, 5 oz (in olive oil preferred)
- 2 teaspoon lemon zest
- 2 cups fresh arugula
- 1/4 cup lemon juice
- 1 1/2 cups fresh tomatoes, chopped
- 1/2 cup fresh basil or parsley
- salt and pepper
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Preparation
Step 1
Cook pasta according to package directions in salted water. Do not rinse.
Step 2
Make the Olive Tapenade.
Step 3
Sauté garlic, pepper flakes, and olive oil for a few minutes until it smells fragrant and barely begins to color. Add olive tapenade, tuna and the oil, and lemon zest and heat to warm, about a minute.
Step 4
Add hot pasta, arugula, lemon juice (start with 1/8 cup and add more to taste), stir to combine. Add tomatoes, sprinkle on fresh basil and add salt and pepper to taste.
Step 5
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