Pasta with Tuna & Dried Olives

This recipe is from one of our Foodies, Peggy Droesch. Pasta with Tuna & Dried Olives, (adapted from a New York Times recipe by Martha Rose Shulman)  Peggy has since fine tuned this recipe, for the latest, go here.

Serves 4


1 7-oz can chunk light tuna in water, drained
2 Tbsp extra virgin olive oil
2 cloves garlic, minced
1-1/4 c. marinara sauce
5 or 6 sprigs of fresh Italian parsley, chopped
1/2 tsp. dried red pepper flakes
1/2 c. Penna Olivasecca Dry Pitted Olives
12 oz. pasta – pick a shape that holds sauce well 

freshly grated Parmesan


1.  Put a big pot of water on to boil for your pasta.
2.  In a large pasta bowl, break up the tuna.
3.  Heat olive oil in a small saucepan over medium heat; add garlic & cook until fragrant.  Add to the tuna along with the parsley; stir to combine, & set aside.
4.  Add marinara to the saucepan, heat through & season to taste. Add red pepper flakes & olives, & simmer a couple of minutes. Set aside.
5. When the water is boiling, add a heaping tablespoon of salt & the pasta. Cook until al dente. Drain, reserving 2 or 3 tablespoons of pasta water. Add reserved water to tuna mixture & stir.
6.  Transfer drained pasta to the bowl. Add tomato sauce, toss everything together & serve. Pass freshly grated Parmesan at the table.

Pasta with Tuna & Dried Olives

Pasta with Tuna & Dried Olives

From our “Recipes of the Foodies of GreatOlives” Facebook page.


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