Tuna Pasta With Tomato and Olives

Easy to make! Pasta with sauce of tuna, tomato, garlic, shallots, olives, parsley.

Tuna Pasta with Tomatoes and Olives
Elise Bauer

Looking for a quick and easy midweek meal? This tuna pasta with tomato and olives couldn't be easier to make, and comes together in 30 minutes, start to finish.

Not only do you likely have everything you need to make this dish already in your pantry, but the combination of tuna, tomato, and olives? Really really good.

Tuna Pasta with Tomatoes and Olives
Elise Bauer

Tuna Pasta With Tomato and Olives

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 servings

Prep the ingredients while the pasta water is heating. If you are subbing onions for the shallots, mince them and let them cook a few minutes before adding the garlic and red pepper flakes.

If you are using water-packed, not oil-packed tuna, add a couple more tablespoons of olive oil to the sauce. You may also want to add a minced anchovy.


  • 12 ounces short pasta (shells, macaroni, rigatoni)

  • Salt (for pasta water)

  • 3 tablespoons extra virgin olive oil (plus 2 Tbsp if you are using tuna packed in water)

  • 1/4 cup shallots (or onion)

  • 2 teaspoons minced garlic

  • 1/2 teaspoon red pepper flakes

  • 2 5-ounce cans tuna packed in olive oil, drained

  • 1 14-ounce can crushed tomatoes

  • 1/4 cup chopped kalamata olives

  • 1 teaspoon capers

  • 1/2 teaspoon black pepper

  • 1/4 teaspoon salt (more to taste)

  • 1/4 cup shredded Parmesan

  • 1 tablespoon chopped fresh parsley


  1. Bring pasta water to a boil:

    Bring 4 quarts of salted water to a boil (add 1 Tbsp salt for every 2 quarts of water). While the water is heating, prep the ingredients and start the sauce.

  2. Sauté shallots, garlic, red pepper flakes:

    Heat 3 Tbsp of olive oil in a large sauté pan on medium heat. Once the oil is hot, add the chopped shallots, minced garlic, and red pepper flakes at the same time to the pan. Let cook for about 30 seconds.

    Elise Bauer
  3. Add drained canned tuna:

    Drain the canned tuna and add it to the pan. If you are using tuna packed in water and not olive oil, add 2 or 3 more Tbsp of olive oil to the pan.

    Elise Bauer

    Break up any chunks of tuna with a fork or wooden spoon. Let simmer for a minute.

  4. Add tomatoes, olives, capers, salt, pepper:

    Stir in the crushed tomatoes, olives, capers, salt, and pepper.

    Elise Bauer

    Bring to a simmer and reduce heat to the lowest setting to gently cook while you cook the pasta.

  5. Cook pasta:

    Add dry pasta to the pot of boiling salted water. Cook uncovered at a vigorous full boil until al dente—cooked, but still a little firm to the bite, about 13-14 minutes.

    Elise Bauer

    Before draining, remove a cup of the pasta water and set aside.

  6. Stir cooked pasta into sauce:

    Drain the pasta and stir into the sauce. Toss with grated Parmesan and chopped fresh parsley. If the pasta seems a little dry after a few minutes, add back in some of the reserved pasta water.

Nutrition Facts (per serving)
415 Calories
17g Fat
37g Carbs
29g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 415
% Daily Value*
Total Fat 17g 22%
Saturated Fat 3g 17%
Cholesterol 40mg 13%
Sodium 1379mg 60%
Total Carbohydrate 37g 13%
Dietary Fiber 4g 15%
Total Sugars 6g
Protein 29g
Vitamin C 12mg 59%
Calcium 130mg 10%
Iron 4mg 21%
Potassium 590mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.