This simple pasta with tuna, tomatoes and olives is one of those recipes every busy family needs on hand. It comes together in about half an hour, uses mostly store-cupboard ingredients, and is easy to adapt if you’ve got picky eaters at the table.
If you don’t have fresh herbs to hand, a pinch of dried basil works just as well. One tip worth remembering: olives can turn bitter if they’re cooked for too long, so stir them in near the end rather than at the start. For adults or older kids who like a bit more kick, try adding chopped anchovies, capers or a pinch of chilli flakes when you serve it up.
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Pasta with Tuna, Tomato and Olive
Serves 4
Ingredients:
- 400g pasta, such as penne, farfalle or spaghetti
- 2 tbsp olive oil
- 2 garlic cloves, finely chopped
- 1 x 400g tin chopped tomatoes
- Salt and freshly ground black pepper
- 1 x 170g can of tuna, drained
- 3 basil leaves, torn
- 2 tbsp finely chopped fresh parsley
- A few handfuls of black olives, halved
Method:
1. Cook the pasta in a large pot of boiling salted water according to the packet instructions.
2. Meanwhile, heat the oil in a large saucepan over a medium-low heat. Add the garlic and cook for 1 minute. Add the tomatoes and season well with salt and pepper. Simmer for 10 to 15 minutes, then add the tuna, breaking up any large chunks with a wooden spoon. Stir in the basil, parsley and olives and simmer for a few minutes more, then remove from the heat.
3. Drain the pasta, reserving some of the cooking water. Add the pasta to the sauce, stirring in a splash of the reserved cooking water if you need to loosen the sauce so it coats the pasta nicely. Serve immediately.
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Frequently Asked Questions
Can I use a different pasta shape?
Yes. Penne, farfalle and spaghetti all work well, but really any pasta shape you have in the cupboard will do the job.
Can I make this ahead of time?
The tomato and tuna sauce can be made ahead and kept in the fridge for a day or two. Reheat gently and toss with freshly cooked pasta just before serving, as pasta is best cooked fresh rather than reheated.
My kids aren’t keen on olives — can I leave them out?
Absolutely. The dish still works well without olives if you have fussier eaters, or you could serve olives on the side for anyone who wants to add their own.
Is this recipe freezer-friendly?
The tomato and tuna sauce freezes well on its own. Cook fresh pasta when you’re ready to serve rather than freezing the dish assembled.
You Might Also Like
- Pasta Fagioli Recipe
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- More easy family dinner ideas from our Food & Recipes hub
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