Tuna fusilli with olives and sun dried tomatoes

    25 min

    We all love pasta in this house which is no bad thing when you consider how versatile it is to use and how quick it is to cook. We often throw together speedy recipes at the last minute when dinner time is looming but preparation time is in short supply. With just a few staple ingredients from the larder cupboard this pasta dish proved a firm favourite with everyone. Not only was it delicious but it also took only 15 minutes from start to finish. We tripled the quantities below to feed our family but the recipe shown has been adjusted to serve 4 to 6 people.


    Kent, England, UK
    1 person made this

    Serves: 4 

    • 500g fusilli pasta
    • 1 tablespoon olive oil
    • 1 to 2 garlic cloves, finely chopped
    • 60g olives, pitted and halved
    • 100g sun dried tomatoes, roughly chopped
    • 1 (160g) tin tuna, drained
    • 1 tablespoon tomato puree
    • salt and pepper to taste

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Bring a large saucepan of lightly salted water to the boil over a high heat. Add the fusilli and cook according to the instructions on the packet, or until al dente. Drain and set aside.
    2. Add a tablespoon of olive oil to the same pan that that pasta was cooked in and heat up. Add the garlic, olives and sun dried tomatoes. Add the tuna and break it apart in the pan then stir in the tomato puree. Stir together over a gentle heat for two to three minutes.
    3. Add the fusilli and drizzle with olive oil to prevent sticking. Toss all the ingredients together until the fusilli is coated and all the ingredients are combined. Season with salt and pepper. Serve and enjoy!

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