No ImageTuna Pasta with Tomato and Olives

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  1. Patricia

    My son wanted tuna pasta and red sauce and olives I didn’t think it would be good but I didn’t want to tell my son that, so I found this recipe. I made and it was very delicious and easy to make! Thank you for your recipe and I am sure that I will make this again.



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  2. Torrey

    Amazingly delicious. I used some leftover spaghetti sauce instead of canned tomatoes, and Portuguese tuna in olive oil. Diced some zucchini for a little more vegetable. Great, quick, easy dinner.


  3. Bebe

    Elise’s recipes are the best! And thanks for those subs. We use a very good albacore packed in water (Costco’s Kirkland brand). If one wanted to be more of a purist, I suppose the drained albacore could go into that extra olive oil ahead of time to pick up some tuna flavor?

    And some of us do not have shallots around…

    Recipe sounds like a nice change.

  4. Terry

    The recipe says to remove and set aside a cup of the pasta water then drain the water from the pasta. Why set the cup if pasta water aside? It never says to use it in the sauce which I guess would water the sauce down and it would need further cooking to thicken it back up. I think it would overcook at this point? I’m going to use left over chicken instead of canned tuna.

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  5. Lauren

    Oh this is one of our go-to favorites! We usually use halved cherry tomatoes though. So good…and so easy! Perfect weeknight meal. May have to make it tonight!


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