Tuna-Basil Pasta with Olives

tuna-basil pasta with olives Entree
Tuna-Basil Pasta with Olives
  • Prep 30 min
  • Total 30 min
  • Servings 4

A satisfying 30-minute dish made with tuna, shell pasta, fresh basil, grape tomatoes and olives! MORE+ LESS-

Angie McGowan
Created May 8, 2012


cups uncooked medium shell pasta (5 oz)
tablespoon olive oil
cups cherry or grape tomatoes
cloves garlic, chopped
can (6 oz) pitted medium or large ripe olives, drained
cans (5 oz each) tuna in water, drained, flaked
cup fresh basil leaves, coarsely chopped
cup grated Parmesan cheese


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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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