Spaghetti With Tuna Tomatoes And Olives Recipes

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TUNA LINGUINE WITH TOMATOES, OLIVES & CAPERS RECIPE BY TASTY



Tuna Linguine With Tomatoes, Olives & Capers Recipe by Tasty image

Here's what you need: salt, linguine, olive oil, garlic, red chili flakes, dried oregano, caper, kalamata olive, tomato paste, diced tomato, tuna

Provided by Kiano Moju

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 11

salt, to taste
½ lb linguine
2 tablespoons olive oil
2 cloves garlic, thinly sliced
½ teaspoon red chili flakes
2 teaspoons dried oregano
1 tablespoon caper
½ cup kalamata olive
2 tablespoons tomato paste
14 oz diced tomato, 1 can
5 oz tuna, 1 can, drained

Steps:

  • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain.
  • Add the olive oil, garlic, and chile flakes to a large sauté pan. Turn the heat to medium-low and slowly heat up until the garlic is fragrant and lightly colored, about 3 minutes.
  • Add the oregano, capers, olives, tomato paste, and diced tomatoes. Bring the sauce to a simmer and cook for 8-10 minutes, stirring occasionally.
  • Add the tuna and cook for another minute.
  • Toss in the cooked pasta.
  • Enjoy!

Nutrition Facts : Calories 378 calories, Carbohydrate 52 grams, Fat 11 grams, Fiber 4 grams, Protein 17 grams, Sugar 6 grams

TUNA PASTA WITH TOMATO AND OLIVES



Tuna Pasta With Tomato and Olives image

This easy to make tuna pasta recipe is smothered in a sauce of canned tuna, tomato, garlic, shallots, olives, and parsley.

Provided by Elise Bauer

Categories     Dinner     Budget     Pantry Meal     Quick and Easy     Pasta

Time 30m

Yield 4

Number Of Ingredients 14

12 ounces short pasta (shells, macaroni, rigatoni)
Salt (for pasta water)
3 tablespoons extra virgin olive oil (plus 2 Tbsp if you are using tuna packed in water)
1/4 cup chopped shallots (or onion)
2 teaspoons minced garlic
1/2 teaspoon red pepper flakes
2 5-ounce cans tuna packed in olive oil, drained
1 14-ounce can crushed tomatoes
1/4 cup chopped kalamata olives
1 teaspoon capers
1/2 teaspoon black pepper
1/4 teaspoon salt (more to taste)
1/4 cup shredded Parmesan
1 Tbsp chopped fresh parsley

Steps:

  • Boil the water: Bring 4 quarts of salted water to a boil (add 1 tablespoon salt for every 2 quarts of water). While the water is heating, prep the ingredients and start the sauce.
  • Combine the pasta, sauce, Parmesan and parsley: Drain the pasta and stir into the sauce. Toss with grated Parmesan and chopped fresh parsley. If the pasta seems a little dry after a few minutes, add back in some of the reserved pasta water.

Nutrition Facts : Calories 415 kcal, Carbohydrate 37 g, Cholesterol 40 mg, Fiber 4 g, Protein 29 g, SaturatedFat 3 g, Sodium 1247 mg, Sugar 6 g, Fat 17 g, ServingSize Serves 4, UnsaturatedFat 0 g

SPAGHETTI WITH TUNA, TOMATOES, AND OLIVES



Spaghetti with Tuna, Tomatoes, and Olives image

This fresh take on tuna pasta salad is just as good warm as it is straight out of the refrigerator.

Provided by Julia Turshen

Categories     Summer     Low Fat     Kid-Friendly     Dinner     Lunch     Spring     Healthy     Low Cholesterol     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Diabetes-Friendly     Small Plates

Yield 6 servings

Number Of Ingredients 9

1 pint cherry tomatoes (preferably Sun Gold), halved
6 ounces olive oil-packed Italian or Spanish tuna, drained
1/2 cup black olives, pitted, torn (about 2 ounces)
1/2 cup chopped fresh parsley
1 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus more to taste
1 teaspoon kosher salt, plus more to taste
1 pound thin spaghetti
1 tablespoon fresh lemon juice

Steps:

  • Combine tomatoes, tuna, olives, parsley, pepper, 3 Tbsp. oil, and 1 tsp. salt in a large bowl.
  • Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and add to tomato mixture. Stir vigorously and add more oil as needed to fully coat. Season with salt.
  • Transfer pasta to a serving bowl or platter. Drizzle with lemon juice and serve.

SPAGHETTI WITH TUNA AND CAPERS



Spaghetti with Tuna and Capers image

With a few simple ingredients, you can have a delicious meal! My husband came up with this recipe while we are on "stay at home" orders due to the Coronavirus pandemic. It was quick, easy, and delicious!

Provided by Kim's Cooking Now

Categories     Seafood     Fish     Tuna

Time 25m

Yield 2

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
1 small red onion, thinly sliced
1 (5 ounce) can tuna packed in olive oil, undrained
1 tablespoon capers, drained
¼ teaspoon crushed red pepper flakes
½ pound spaghetti
½ tablespoon chopped fresh parsley

Steps:

  • Heat olive oil in a large pan over medium heat. Add onion and cook until beginning to caramelize, about 10 minutes. Add tuna with oil, capers, and crushed red pepper flakes; heat through.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water for 1 minute less than the package instructs, about 10 minutes. Stir occasionally to prevent sticking. Drain, reserving 1/2 cup of the starchy pasta water.
  • Add the cooked pasta to the pan and mix to combine. Add some of the pasta water and toss lightly until the pasta is tender yet firm to the bite, 1 to 2 more minutes. Sprinkle with chopped parsley and serve immediately.

Nutrition Facts : Calories 698.4 calories, Carbohydrate 88.5 g, Cholesterol 37.5 mg, Fat 23.6 g, Fiber 4.5 g, Protein 31.6 g, SaturatedFat 3.8 g, Sodium 448.8 mg, Sugar 4.6 g

BUCATINI WITH TUNA, OLIVES, AND TOMATOES



Bucatini with Tuna, Olives, and Tomatoes image

Provided by Scott Conant

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

1/4 cup extra virgin olive oil
1/2 cup canned chopped tomatoes
Handful fresh basil or fresh parsley, torn
Pinch of crushed red pepper
Small handful of pitted, coarsely chopped black olives
Canned tuna packed in oil
1/2 pound bucatini (or other pasta)
Kosher salt

Steps:

  • Heat 1/4 cup of extra virgin olive oil in a saute pan. Add 1/2 cup of the chopped tomatoes, torn basil, a pinch of crushed red pepper, and a small handful of pitted, coarsely chopped olives to the pan. Cook for 2 to 3 minutes until the tomatoes start to break down, then add the tuna, breaking it up.
  • Meanwhile, cook the linguine in boiling salted water until three-quarters of the way cooked, about 10 minutes. Reserve about a cup of the pasta cooking liquid. Toss the drained pasta with the olives and tomatoes.
  • Add a few more pieces chopped fresh basil or parsley. Turn the heat up to medium-high and cook, tossing, until the pasta is al dente. Add some of the pasta cooking liquid to moisten the pasta, if necessary. Divide the pasta among bowls and serve.

PASTA WITH TUNA, TOMATOES, GARLIC, CAPERS, AND OLIVES



Pasta with Tuna, Tomatoes, Garlic, Capers, and Olives image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 11

1 pound pasta noodles such as: penne
1 teaspoon extra-virgin olive oil
6 medium garlic cloves, thinly sliced
2 tablespoons capers rinsed, roughly chopped
2 anchovies, finely minced
1/2 cup pitted black olives such as kalamata, roughly chopped
1 pint cherry tomatoes, halved or 1 (28-ounce) can whole, peeled tomatoes, chopped
1/2 cup loosely packed, roughly chopped parsley or basil leaves
1 can rinsed and drained, white albacore tuna
1 teaspoon salt
Cracked black pepper

Steps:

  • Cook pasta in large pot of rapidly boiling water until al dente or done to your liking.
  • Meanwhile, prepare the sauce. Place olive oil and the garlic in a large saute pan and turn heat to medium. Cook until the garlic is fragrant and lightly golden. Add capers, anchovies, olives, and tomatoes. Cook until the tomatoes start to break down and become a sauce, about 8 minutes. Toss with cooked pasta. Add parsley and tuna and season, to taste, with salt and pepper. Serve immediately.

PASTA WITH TUNA AND OLIVES



Pasta With Tuna and Olives image

If you want to make a complete meal of this, you can add a green vegetable to the mix (see the variation below). I like to use fusilli because I like the way the tuna gets lodged in the twists of the corkscrews, but other types of pasta, such as penne or spaghetti, will be just fine.

Provided by Martha Rose Shulman

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 6 1/2-ounce can water-packed light (not albacore) tuna, drained
1 to 2 tablespoons extra virgin olive oil (to taste)
1 garlic clove, minced
1 cup fresh tomato sauce or a good prepared marinara sauce
2 tablespoons chopped flat-leaf parsley or slivered fresh basil
Salt and freshly ground pepper
1/4 to 1/2 teaspoon dried red pepper flakes (optional)
1/2 cup pitted imported black olives, such as kalamatas, cut in half or into quarters lengthwise
3/4 pound fusilli, penne, farfalle, or spaghetti
Freshly grated Parmesan for serving (optional)

Steps:

  • Begin heating a large pot of water for the pasta. In a large pasta bowl, break up the tuna. Heat the olive oil in a small frying pan or saucepan over medium heat and add the garlic. Cook, stirring, just until fragrant, and remove from the heat. Add to the tuna. Add the parsley or basil, and mix together.
  • Add the tomato sauce to the pan, heat through and season to taste with salt and add pepper and the red pepper flakes if using. Stir in the olives.
  • When the water for the pasta comes to a boil, add a generous tablespoon of salt and the pasta. Cook al dente, until firm to the bite, following the cooking instructions on the package but checking the pasta a minute or two before the indicated time. Remove 2 tablespoons of the cooking water and mix with the tuna.
  • When the pasta is al dente, drain and transfer to the bowl with the tuna. Add the tomato sauce with the olives, toss everything together, and serve. Pass the Parmesan at the table.

Nutrition Facts : @context http, Calories 499, UnsaturatedFat 10 grams, Carbohydrate 70 grams, Fat 13 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 2 grams, Sodium 575 milligrams, Sugar 6 grams, TransFat 0 grams

TUNA, TOMATOES AND SPAGHETTI



Tuna, Tomatoes and Spaghetti image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 small minced clove of garlic
1/4 cup olive oil
14 to 16oz can chopped plum tomatoes (with juice)
2 (6oz) cans tuna packed in oil, drained
12 ounces cooked spaghetti
1/4 cup chopped Italian parsley
Salt and freshly ground pepper

Steps:

  • Heat garlic in oil until lightly golden. Add tomatoes and their juices and heat for 20 minutes over low heat until tomatoes are really tender and almost melted. Crumble tuna into smaller pieces and add to tomato sauce. Simmer just to warm the tuna through; you don't want to boil the tuna. Transfer spaghetti to serving bowl and mix in tuna, tomatoes, parsley; and salt & pepper.

FARFALLE WITH TUNA, TOMATOES AND OLIVES



Farfalle with Tuna, Tomatoes and Olives image

Categories     Fish     Olive     Pasta     Tomato     Vegetable     Sauté     Picnic     Quick & Easy     Oscars     Dinner     Seafood     Fall     Spring     Summer     Winter     Simmer     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 2 servings; can be doubled

Number Of Ingredients 7

6 ounces farfalle (bow-tie) pasta (about 2 1/2 cups)
2 tablespoons olive oil
2 canned anchovy fillets, 1 teaspoon anchovy oil reserved
1 14 1/2-ounce can seasoned chunky tomatoes
1/2 cup pitted Kalamata olives or other brine-cured black olives (about 12 large), quartered
1/2 cup slivered fresh basil
1 6-ounce can solid white tuna packed in water, undrained

Steps:

  • Cook pasta in a in large saucepan of boiling salted water until just tender but still firm to bite, stirring occasionally.
  • Meanwhile, heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add anchovies and reserved anchovy oil. Using fork, mash anchovies to coarse paste in skillet. Add tomatoes, Kalamata olives and basil and bring sauce to simmer.
  • Drain pasta thoroughly. Mix pasta and tuna with its water into sauce. Toss to heat pasta through, breaking up tuna into large pieces with fork, about 3 minutes. Season pasta with salt and pepper and serve immediately.

SPAGHETTI WITH ITALIAN TUNA



Spaghetti With Italian Tuna image

Provided by Florence Fabricant

Categories     dinner, easy, quick, weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

1/2 pound thin spaghetti
Salt
1 6 1/2-ounce can Italian canned tuna in oil
6 ripe plum tomatoes, finely chopped
2 cloves garlic, finely chopped
2 tablespoons chopped pitted black olives
2 tablespoons minced fresh basil
Freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil, add the spaghetti and cook until al dente, about six minutes.
  • While the spaghetti is cooking, put the tuna and its oil in a bowl and mash it with a fork. Stir in the tomatoes, garlic, olives and basil. Season to taste with salt and pepper.
  • Drain spaghetti, reserving a couple of tablespoons of cooking water. Transfer spaghetti to a bowl. Fold in tuna mixture, adding the reserved cooking water if needed to thin sauce. Season with pepper and serve warm or at room temperature.

Nutrition Facts : @context http, Calories 327, UnsaturatedFat 4 grams, Carbohydrate 47 grams, Fat 5 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 473 milligrams, Sugar 4 grams

PASTA WITH TUNA & TOMATO SAUCE



Pasta with tuna & tomato sauce image

This low fat, tasty pasta supper can be rustled up from tins and packets in the storecupboard

Provided by Good Food team

Categories     Lunch, Pasta, Supper

Time 35m

Number Of Ingredients 9

2 tbsp olive oil
1 onion, chopped
2 garlic cloves, finely chopped
400g can chopped tomatoes with herbs
½ tsp chilli powder
1 tsp sugar
500g pkt pasta bows
100g can tuna, drained
handful of basil leaves, optional

Steps:

  • Heat the oil in a pan, throw in the onion and cook for a couple of minutes. Stir in the garlic, tomatoes, chilli and sugar. Season with salt and pepper and bring to the boil. Give it a good stir, then reduce the heat and simmer for 5 minutes.
  • Meanwhile, bring a large pan of salted water to the boil. Add the pasta and cook according to packet instructions. Flake the tuna into the sauce and heat through. Drain the pasta, return to the pan and stir in the sauce and basil leaves if you have any. Serve with a generous grinding of pepper.

Nutrition Facts : Calories 553 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 102 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 0.52 milligram of sodium

PASTA WITH TUNA, TOMATO, & GREEN OLIVES



Pasta With Tuna, Tomato, & Green Olives image

Terrific recipe from Fine Cooking. Basically everything can be found in the pantry, so easy and quick for a weeknight meal.

Provided by spatchcock

Categories     Tuna

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 tablespoons extra virgin olive oil
2 -3 large garlic cloves, minced
1 pinch hot red chili pepper flakes
3 tablespoons finely minced fresh flat-leaf parsley
2 cups canned tomatoes with juice, very finely chopped
1 teaspoon fennel seed (crushed in a mortar or spice grinder)
1 (6 -7 ounce) can imported tuna in olive oil, well drained and very finely minced
1/3 cup pitted and quartered green olives (not with pimentos)
salt
3/4 lb spaghetti or 3/4 lb perciatelli

Steps:

  • Bring a large pot of salted water to a boil over high heat. Heat 3 Tbs. of the olive oil in a 12-inch skillet over moderate heat. Add the garlic, chile flakes, and 2 Tbs. of the parsley and sauté briefly to release the fragrance of the seasonings. Add the tomatoes and fennel seed. Bring to a simmer, adjust the heat to maintain the simmer, and cook, stirring occasionally, until the sauce is thick and well blended, about 10 minute.
  • Stir in the minced tuna and then the olives. Season with salt and remove from the heat while you cook the pasta.
  • Cook the pasta in rapidly boiling water. When the pasta is a few minutes away from being finished, return the tomato sauce to moderate heat and add enough of the hot pasta water -- about 2/3 cup -- to thin the sauce to a nice consistency. Keep the sauce warm over low heat.
  • When the pasta is about 1 minute shy of al dente, scoop out and set aside 1/2 cup of the pasta cooking water and then drain the pasta. Return the pasta to the hot pot and stir in the sauce. Cook together over moderately low heat for about 1 min., stirring and adding some of the reserved pasta water if needed to thin the sauce. Take the skillet off the heat and stir in the remaining 1 Tbs. olive oil. Serve the pasta immediately in warm bowls, garnishing each portion with a little of the remaining parsley.

Nutrition Facts : Calories 645.7, Fat 24.5, SaturatedFat 3.5, Cholesterol 27.6, Sodium 814.9, Carbohydrate 77.5, Fiber 11.9, Sugar 5, Protein 31.4

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