Pasta with Tuna, Tomatoes, and Olives

By Yankee Magazine

Mar 24 2003


It would be no exaggeration to say that Italian cooks have prepared every sort of pasta sauce imaginable. Versatile, tasty, and convenient, this Pasta with Tuna, Tomatoes, and Olives comes together in minutes.


4 to 6 servings


1 pound pasta
1/2 cup olive oil
2 cups chopped fresh tomatoes
1/2 cup chopped red onion
1/4 cup chopped fresh basil
1/2 cup pitted olives (We like Kalamata olives, but you can use your favorite variety.)
2 cans (6 ounces) oil- or water-packed tuna, drained and broken up
salt and pepper, to taste


In a large pot of boiling water, cook pasta until al dente. While pasta is cooking, whisk together remaining ingredients. Drain pasta and toss with the sauce. Serve immediately.