Tuna-Basil Pasta with Olives

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Tuna-Basil Pasta with Olives
  • Prep 30 min
  • Total 30 min
  • Servings 4
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A satisfying 30-minute dish made with tuna, shell pasta, fresh basil, grape tomatoes and olives!
By Angie McGowan
Created May 8, 2012


  • 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


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Have a can of diced tomatoes in the pantry? Swap it for the fresh tomatoes, if they’re not on hand.
  • tip 2
    This dish can also be made with shredded or cubed cooked chicken instead of tuna.


Nutrition Facts are not available for this recipe
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