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Tuna-Basil Pasta with Olives

  • Prep 30 min
  • Total 30 min
  • Servings 4
  • Save
    970
  • Pinterest
    14
  • Print
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A satisfying 30-minute dish made with tuna, shell pasta, fresh basil, grape tomatoes and olives! MORE + LESS -

Angie McGowan
May 8, 2012

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

Steps

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  • 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.

Expert Tips

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.

Nutrition Information

No nutrition information available for this recipe

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