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Prep 30min
Total30min
Servings4
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Ingredients
2
cups uncooked medium shell pasta (5 oz)
1
tablespoon olive oil
2
cups cherry or grape tomatoes
4
cloves garlic, chopped
1
can (6 oz) pitted medium or large ripe olives, drained
2
cans (5 oz each) tuna in water, drained, flaked
1/2
cup fresh basil leaves, coarsely chopped
1/2
cup grated Parmesan cheese
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Steps
1
Cook pasta as directed on package; drain, reserving 1/2 cup of the cooking water.
2
In large skillet, heat oil over medium heat. Add tomatoes; cook and stir until tomatoes burst. Add garlic and olives; cook 2 to 3 minutes longer, stirring frequently. Add reserved pasta cooking water. Heat to boiling; remove from heat. Add cooked pasta, tuna, basil and Parmesan cheese; toss to coat.
3
Transfer mixture to large serving bowl or divide among individual bowls. Garnish with additional basil and Parmesan cheese, if desired.
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Have a can of diced tomatoes in the pantry? Swap it for the fresh tomatoes, if they’re not on hand.
This dish can also be made with shredded or cubed cooked chicken instead of tuna.
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Nutrition Facts are not available for this recipe
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