Recipe: Pasta with olives, tomatoes and tuna

This is a cheap and easy meal to craft from pantry staples. The tuna bumps up the protein quotient, but it’s optional. You can use fresh or canned tomatoes, but if you use the latter, be sure to drain them well. Cook the pasta in liberally salted water, and then reserve some of the water for the sauce. Be sure to taste before salting the final product; the salt from the olives and the pasta water may offer plenty without adding more.

2 tablespoons olive or vegetable oil
1 large onion, diced
3 garlic cloves, chopped
1 handful of green olives, sliced
A handful or so of chopped tomatoes, canned or fresh
1 bay leaf
A big pinch of mixed Italian herbs
A pinch of red chili flakes
1 cup of pasta water
6 oz. of whole wheat pasta, such as spaghetti, linguine or angel hair
1 6 oz. canned tuna (optional)
1 tablespoon of basil or parsley, chopped (optional)Heat the oil in a skillet. Add the onion and sauté until soft. Add the garlic and olives, sauté for one minute. Add the tomatoes, bay leaf, herbs, pepper flakes and a pinch of salt and a couple grinds of fresh pepper. Sauté until the tomatoes begin to soften. Add the pasta water and reduce by half. Add in the cooked pasta and simmer for a couple of minutes. Remove from heat. Add in tuna and parsley if using, and serve warm.



Filed under budget cooking, healthy recipes, hunger week, recipes

3 responses to “Recipe: Pasta with olives, tomatoes and tuna

  1. This looks great – and cheap, especially without the tuna. Like your coverage of Hunger Action Week…!

  2. I tried this tongiht. I used baby tomatoes, green olives and spanish tuna. I had some fresh oregano and parsley so I added that in and sprinkled on a little bit of parmesean cheese. Wow. It took me less than 15 minutes start to finish. My husband loved it! So incredibly easy! Thanks!

  3. I made this for lunch today. It was so easy, and I had everything in the pantry. Was GREAT. Thank you!!!!

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