Tuna Olive Tapenade Spaghetti

Tuna Olive Tapenade Spaghetti

This is a great recipe to try if you’re looking for an alternative to pasta with basic tomato sauce. Pasta is a blank canvas and lends to every flavour combination imaginable…but sometimes, less is more. All you need are fresh, simple, light ingredients to make a delicious family meal.

This simple tuna olive tapenade spaghetti is a no fuss, healthy family meal to make on a busy week night or when you don’t have any pasta sauce on hand.

Tuna Olive Tapenade Spaghetti

Although this pasta is super light and healthy it’s packed with so much flavour. The subtle flavour of the tuna is complemented by the salty black olive tapenade and aromatic capers.

The base components of the sauce-sweet garlic and aromatic extra virgin olive oil add a depth of flavour in this light, fresh-tasting pasta dish.

Tuna Olive Tapenade Spaghetti

My kids are huge fans of olives (and tuna) and so this has become one of their favourite pasta dinners. We also spruce up this dish by adding a dollop of fresh, Sardinian bottarga (Yes, my kids each fish roe!).

Tuna Olive Tapenade Spaghetti

If it were up to my husband and kids we’d have pasta for dinner every night! I, on the other hand have more of an appreciation for vegan fare.

Nonetheless this tuna olive tapenade spaghetti has become one of my faves, especially for a simple, delicious, on-the-fly dinner for busy nights!

Tuna Olive Tapenade Spaghetti

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Tuna Olive Tapenade Spaghetti

2015-01-23
: 4 servings
: 15 min
: 40 min

This is a great recipe to try if you’re looking for an alternative to pasta with basic tomato sauce. Pasta is a blank canvas and lends to every flavour combination imaginable…but sometimes, less is more. All you need are fresh, simple, light ingredients to make a delicious family meal. This simple tuna olive tapenade spaghetti is …

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Tuna Olive Tapenade Spaghetti
5
5
1
33
Ingredients
    1-2 tbs. black olive tapenade
  • 3 cans of tuna (packed in olive oil is best), drained
  • 2-3 tbs. extra virgin olive oil
  • 1 tbs. capers, finely mined or halved (then removed)
  • 1-2 garlic cloves, finely minced
  • 450 grams spaghetti
  • 1/2 cup pasta water
Directions

Heat oil in a large frying pan on medium heat for 1-2 minutes. Add the minced garlic and saute for 2-3 minutes or until lightly browned. Add the olive tapenade and capers, stir to combine then cook for 4-5 minutes.

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Once the pasta is cooked, drained (removing 1/2 cup of pasta water and setting aside). Add the pasta directly into the pan with the sauce. Add 1/4 cup of the pasta water and stir to combine. Cook for 2-3 minutes until the sauce thickens and the pasta is coated by the sauce. *If the sauce dries out too quickly add the remaining 1/4 cup of water and stir to combine.

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Serve warm, garnished with another dollop of olive tapenade, a drizzle of extra virgin olive oil, and freshly grated Parmesan, if desired.

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Store in the fridge in an air tight container for up to 2 days.

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