Pantry Pasta: Tomato, Tuna & Olive
This pasta dish is quick and wholesome, with affordable pantry ingredients like canned tuna, tomatoes, and olives. The leftovers are great and make good work or school lunches. Learn this one by heart, add it to your weekly meal plan - good for your budget, stress levels and nutrition goals.
Ingredients 8
400 g dried pasta, spaghetti, penne, or other
2 × 400g cans chopped tomatoes
2 × 185g cans tuna in olive oil, drained
1 cup pitted black olives, halved
2 cloves garlic, minced
2 tbsp olive oil
1 tsp dried oregano
salt and black pepper, to taste
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Method 7
Bring a large pot of salted water to a boil. Cook according to package instructions until al dente; drain and set aside.
While pasta is cooking, heat in a large, deep skillet over medium heat.
Add and cook until fragrant, about 20 seconds.
Pour in with their juice. Stir in , salt, and pepper. Simmer for 10 minutes, stirring occasionally.
Add and to the sauce. Gently break up tuna and simmer for another 5 minutes to heat through.
Taste and adjust seasoning as necessary. Reduce heat to low and add cooked directly into the sauce.
Toss gently to coat evenly with sauce and serve.
Helpful tips
Keep the sauce slightly chunky and avoid over-mixing the tuna.
Choose pasta shapes that catch the sauce (penne, fusilli, or spaghetti).
If you prefer a deeper flavor, let the tomato sauce simmer longer with a splash of olive oil.
