20-Minute Dinners
Tuna and Tomato Pasta
This Mediterranean tuna and tomato pasta is a perfect example of how simple pantry staples can be transformed into a restaurant-quality culinary masterpiece in just 20 minutes. Tender pieces of canned tuna combine with sweet cherry tomatoes, savory olives, and aromatic garlic. As they gently simmer, the tomatoes burst, releasing their juices and blending with the olive oil into a light yet rich sauce with a pleasant tanginess. The combination of high-quality protein from the fish and complex carbohydrates from the pasta makes this dish not only incredibly tasty but also a filling, balanced dinner.
Dishday
Recipe overview
- Total time
- 17 min
- Prep
- 5 min
- Cooking
- 12 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- 20-Minute Dinners
Nutrition
per serving
- Calories
- 480 kcal
- Protein
- 24 g
- Fat
- 12 g
- Carbs
- 68 g
- Fiber
- 4 g
Step by step
Method
- 01
Bring salted water to a boil, cook the pasta until al dente a…
Bring salted water to a boil, cook the pasta until al dente according to package instructions, then drain, reserving half a cup of the pasta water.
- 02
Halve the cherry tomatoes, slice the olives into rings, mince…
Halve the cherry tomatoes, slice the olives into rings, mince the garlic, and gently flake the canned tuna with a fork.
- 03
Heat olive oil in a pan, sauté the garlic for 30 seconds, the…
Heat olive oil in a pan, sauté the garlic for 30 seconds, then add the cherry tomatoes and olives, cooking for 3-4 minutes until the tomatoes soften and release juices.
- 04
Add the tuna chunks to the pan, lower the heat, and warm thro…
Add the tuna chunks to the pan, lower the heat, and warm through gently for 2 minutes so the fish absorbs the flavors without breaking apart.
- 05
Toss the cooked pasta into the pan with a splash of the reser…
Toss the cooked pasta into the pan with a splash of the reserved pasta water, mixing vigorously over the heat for 1 minute until the sauce coats the pasta beautifully.
Dishday
Useful advice
Cooking tip
Choose tuna chunks in spring water or olive oil. If using tuna in oil, you can use that oil to sauté the garlic and tomatoes to enhance the overall fish flavor.
How to serve
Serve the pasta hot, garnished with fresh basil leaves. If desired, sprinkle a pinch of lemon zest on top for a pop of freshness.
How to store
Store in the refrigerator in a sealed container for up to 24 hours. Before reheating, add a couple of tablespoons of water to restore the sauce's consistency.
Note
You can use either Kalamata olives or regular green olives; they add a wonderful salty, briny contrast to the sauce.
