Tuna and Olive Pasta

Tuna and Olive Pasta


17 people made this

About this recipe: This is a super-delicious pasta dish that everyone will enjoy. Vermicelli pasta is topped with tuna and olives in a tomato sauce. Enjoy with garlic bread and salad, if desired.


Serves: 8 

  • 2 1/2 tablespoons olive oil
  • 125g chopped onion
  • 2 cloves garlic, chopped
  • 1 (185g) tin tuna packed in water, drained
  • 1 (400g) tin whole peeled plum tomatoes, chopped
  • 85g black olives, halved
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • freshly ground black pepper to taste
  • 800g tomato puree
  • 450g uncooked vermicelli pasta
  • 40g grated Parmesan cheese for topping

Prep:10min  ›  Cook:40min  ›  Ready in:50min 

  1. Heat olive oil in a frying pan over medium heat. Stir in onion and garlic; cook until tender. Mix in tuna and tinned tomatoes; cook until heated through. Mix in olives. Season with basil, oregano and pepper. Cook and stir 5 minutes. Stir in tomato puree. Cover, reduce heat to low and simmer 30 minutes, stirring occasionally.
  2. Bring a large pot of lightly salted water to the boil. Place pasta in pot and cook 4 minutes or until al dente. Serve topped with the sauce and sprinkled with Parmesan cheese.

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