Spaghetti With Tuna Tomatoes And Olives Recipes

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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.

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

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

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.

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.

PASTA WITH TUNA, TOMATOES, GARLIC, CAPERS AND OLIVES



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

Recipe from Food Network's Kathleen Daelemans. I searched for a recipe with anchovies as an ingredient.

Provided by sidMILB

Categories     Tuna

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb pasta noodles
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, roughly chopped
1 pint cherry tomatoes, halved or 28 ounces whole canned tomatoes, chopped
1/2 cup parsley or 1/2 cup basil leaves, loosely packed, roughly chopped
1 (12 ounce) can albacore tuna, rinsed and drained
1 teaspoon salt
cracked black pepper

Steps:

  • Cook pasta.
  • Meanwhile place olive oil and garlic in large saute pan and turn heat to medium.
  • Cook until garlic is fragrant and lightly golden.
  • Add capers, anchovies, olives and tomatoes.
  • Cook until tomatoes start to break down and become a sauce, about 8 minutes.
  • Toss with cooked pasta.
  • Add parsley/basil and tuna.
  • Salt and pepper to taste.
  • Serve immediately.

Nutrition Facts : Calories 120.2, Fat 4, SaturatedFat 0.8, Cholesterol 24.9, Sodium 823.1, Carbohydrate 6.2, Fiber 1.6, Sugar 1.4, Protein 14.9

SPAGHETTI WITH TUNA, CAPERS, AND TOMATOES



Spaghetti with Tuna, Capers, and Tomatoes image

Simple, Provencal flavors come together in this pasta dish that's bursting with vibrant flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

3/4 pound spaghetti
2 sliced onions
2 tablespoons olive oil
1 pound halved cherry tomatoes
2 ounces grated pecorino cheese
1/4 cup rinsed capers
2 cans drained oil-packed tuna
Lemon zest and juice
Toasted panko

Steps:

  • Cook spaghetti, reserving 1 1/2 cups pasta water, then drain.
  • Meanwhile, in a skillet, cook onions in olive oil until slightly golden. Add tomatoes and cook until just soft. Add pasta water and pecorino and heat until thick and creamy. Add pasta, capers, and tuna. Cook until sauce coats pasta. Season with lemon zest and juice. Top with panko.

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

SPAGHETTI WITH TUNA, TOMATOES, CAPERS, AND BASIL



Spaghetti with Tuna, Tomatoes, Capers, and Basil image

Categories     Pasta     Tomato     Quick & Easy     Basil     Tuna     Summer     Capers     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

2 pounds tomatoes, halved, seeded, very thinly sliced
2 6-ounce cans solid white tuna packed in oil, drained, separated into chunks
1/2 cup extra-virgin olive oil
4 anchovy fillets, minced
2 small garlic cloves, minced
1/4 cup chopped drained capers
1 1/4 pounds spaghetti
2 cups coarsely chopped fresh basil (from 3 large bunches)

Steps:

  • Gently mix first 6 ingredients in large bowl. Season tuna-tomato mixture to taste with salt and pepper. Let stand 1 hour at room temperature.
  • Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return to pot. Add tuna-tomato mixture and basil. Toss to combine. Season with salt and pepper. Transfer to bowl and serve.

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PASTA WITH TUNA, TOMATOES, GARLIC, CAPERS, AND OLIVES – RECIPES …
2016-05-10 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.
From recipenet.org
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TUNA PASTA WITH TOMATOES AND OLIVES (VIDEO) - ACCUSTOMED …
2019-02-17 This adorable adolescent pasta will be accessible in no time and is fabricated with abdomen staples. The booze is fabricated with canned tomatoes and olives and it’s so good! Accord this accessible pasta bowl a try and I’m abiding you‘ll add it …
From foodieshelthy.com
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Top Asked Questions

What are some good recipes to make with tuna and pasta?
Lightly coat pasta with oil and set aside. Meanwhile, in a large skillet, soften leek in oil. Add olives, capers and pepper flakes and cook for 2 minutes. Add tomatoes and simmer over low heat for about 5 minutes. Add tuna and stir. Add pasta and toss well. Add a little cooking water, if needed. Season with salt and pepper.
How do you cook canned tuna with olives and tomatoes?
Heat the olive oil and clarified butter in a large pan. Add the onion and Italian seasoning, cook for about 6 minutes over medium-low heat until translucent. Add the garlic and cook, stirring, for one more minute. Drain the tuna using a sieve, cut the olives in half or into 3 parts. Add canned tomatoes, broth, tuna and olives to the pan.
How long to cook tuna and capers in pasta?
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.
How to cook tuna Alfredo 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.

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