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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