Tuna and Olive Pasta

    50 min

    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.

    19 people made this

    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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    Reviews & ratings
    Average global rating:

    Reviews in English (16)


    This recipe is a staple at our house! It is an all time classic, easy and inexpensive. I added one red bell pepper.  -  06 Nov 2008  (Review from Allrecipes US | Canada)


    Wow, this sauce was very bland, but has potential. I made a few changes for improvement to perhaps 3.5 - 4 stars. The changes are in lieu of the original ingredients. Use: 1.) 12 oz. Solid White Albacore; 2.) 14.5 oz can Hunt's Diced Tomatoes, undrained; 3.) Use 8 0z. chopped black olives; 4.) use 3 cloves pressed garlic cloves, 1 tsp dried basil and 1/2 tsp dried oregano, 1/4 tsp red pepper flakes; 5.) Add 3 TBS capers (these really make a difference!); and 6.) Top with grated Romano cheese for extra flavor. Allow flavors to blend in refrigerator before serving.  -  20 Mar 2006  (Review from Allrecipes US | Canada)


    Even though I made a few minor changes, I gave this five stars because it's a great basic recipe - it's simple, easy, and a big hit with my family. And I always adjust recipes to suit my own taste, anyway. I added rosemary, capers and sea salt. I had no tomato puree, so I used crushed and whole tomatoes, broken up (with a pinch of sugar). It's important to use the solid white, not chunk light tuna. I used 12 oz of solid white and didn't add it until cooking was almost done, so that it would not disintegrate. I was very liberal with the olive oil and garnished with lots of fresh basil.  -  13 Jun 2008  (Review from Allrecipes US | Canada)