Tuna Olive Pasta with Tomato (Easy 15 Minute Dinner)
This tuna olive pasta with tomato is a quick and easy pantry dinner made with tinned tuna, black olives and fresh tomatoes. Perfect for busy weeknights.
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Ingredients
- 500 grams fresh penne pasta
- 1 red onion
- 3 tablespoons olive oil
- 4 large tomatoes
- 150 grams pitted black olives (drained weight)
- 400 grams tinned tuna
- 20 grams fresh parsley
Instructions
- First, put a large pan of salted water on to boil. Cook the pasta in the pan of salted water according to packet instructions. Drain - retaining a cup of the starchy pasta water - and leave to one side.
- While it is cooking, chop the onion and add to a large saucepan with 2 of the tablespoons of olive. Cook on a medium heat for one minute.
- Chop the tomatoes into small bite-sized pieces and add to the pan. Cook down for 2-3 minutes, then add the olives and tuna. Leave to bubble away for 2-3 more minutes.
- Chop the parsley and add to the tuna sauce, then tip in the pasta, retained pasta water and remaining olive oil. Give it a good mix together - and you're done!
Nutrition Facts
Tuna Olive Pasta with Tomato (Easy 15 Minute Dinner)
Amount per Serving
Calories
631
% Daily Value*
Fat
20
g
31
%
Saturated Fat
3
g
19
%
Trans Fat
0.003
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
12
g
Cholesterol
127
mg
42
%
Sodium
845
mg
37
%
Potassium
753
mg
22
%
Carbohydrates
77
g
26
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
35
g
70
%
Vitamin A
1373
IU
27
%
Vitamin C
20
mg
24
%
Calcium
76
mg
8
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Storage and Leftovers
Leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, warm gently in a pan or microwave with a splash of water to loosen it slightly. This one is best fresh, but it does make a decent next-day lunch.