Tuna and Olive Pasta Sauce

    Tuna and Olive Pasta Sauce

    (17)
    5saves
    50min


    18 people made this

    You can't beat the combination of tuna, olives and tomatoes. This dish is very easy to throw together and a staple in our house.

    Ingredients
    Serves: 8 

    • 2 1/2 tablespoons olive oil
    • 3/4 cup chopped onion
    • 2 cloves garlic, chopped
    • 185g tin solid tuna packed in water, drained
    • 410g tin whole peeled tomatoes, chopped
    • 150g black olives, halved
    • 1/2 teaspoon dried basil
    • 1/4 teaspoon dried oregano
    • 1 pinch freshly ground black pepper to taste
    • 800g tomato puree
    • 500g uncooked angel hair pasta
    • 1/2 cup grated Parmesan cheese for topping

    Directions
    Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Heat olive oil in a frypan over medium heat. Stir in onion and garlic and cook until tender. Mix in tuna and peeled 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 a boil. Place angel hair 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 and Ratings
    Global Ratings:
    (17)

    Reviews in English (17)

    by
    13

    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 USA and Canada)

    by
    13

    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 USA and Canada)

    by
    9

    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 USA and Canada)

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