This tuna pasta dish is a quick and easy way to enjoy a delicious meal with pantry staples and fresh produce. It’s packed with flavor from olive tapenade, lemon, arugula, basil, and tomatoes, and it’s ready in just 30 minutes. You can serve it warm or at room temperature, and enjoy the leftovers for lunch or dinner. It’s a healthy, satisfying, and versatile pasta dish that you’ll love!
Ingredients
- pasta – use any shape that can hold the sauce well, such as fusilli, bow ties, or penne
- olive tapenade – homemade or store-bought, this adds a salty and savory punch to the pasta
- tuna in olive oil – look for good quality tuna that is moist and tender, not dry or fishy
- lemon – both zest and juice add brightness and freshness to the dish
- arugula – adds a peppery and crunchy contrast to the pasta
- basil – adds a fragrant and herbal touch
- tomatoes – use ripe and juicy tomatoes for the best flavor
- garlic – enhances the flavor of the sauce
- red pepper flakes – adds a hint of spice, adjust to your taste
- olive oil – use extra virgin for the best flavor
- salt and pepper – season to your taste
Instructions
- Cook the pasta in a large pot of boiling salted water according to the package directions. Don’t rinse the pasta after draining.
- In the same pot over medium heat, heat some olive oil and sauté the garlic and red pepper flakes until fragrant and lightly golden, about 2 minutes.
- Add the olive tapenade, tuna with its oil, and lemon zest and stir to combine. Heat until warm, about 1 minute.
- Add the cooked pasta, arugula, and lemon juice (start with 2 tablespoons and add more as needed) and toss to coat. Sprinkle with fresh basil and season with salt and pepper to taste.
- Serve warm or at room temperature, or store in an airtight container in the refrigerator for up to 3 days.
Tips
- You can make your own olive tapenade by blending pitted olives, capers, garlic, lemon juice, olive oil, and herbs in a food processor until smooth.
- You can use tuna in water if you prefer, but you may need to add more olive oil to the sauce.
- You can add more vegetables to the pasta, such as roasted zucchini or cauliflower, or swap the arugula for spinach or kale.
- You can add some cheese to the pasta, such as parmesan shavings or feta crumbles.
- You can add some crunch to the pasta by topping it with toasted nuts or seeds, such as walnuts or sunflower seeds.
