Penne Pasta with Italian Tuna, Artichoke Hearts & Olives Recipe
If you’re a beginner cook looking for a simple yet delicious recipe, look no further than this penne pasta with Italian tuna, artichoke hearts, and olives. This dish is easy to prepare and packed with flavors that transport your taste buds straight to the Mediterranean. You can create a satisfying meal that impresses family and friends with just a few ingredients.
Penne pasta is the perfect base, its ridges catching the delicious sauce and ensuring every bite is flavorful. The dish’s star, Italian tuna, adds a hearty, protein-rich component, while the artichoke hearts bring a touch of earthiness. Adding olives introduces a briny depth that perfectly complements the other ingredients.
This incredibly versatile recipe allows you to add your favorite herbs and spices to make it uniquely yours. Whether cooking for yourself or entertaining guests, this pasta dish comes together quickly and easily, making it ideal for busy weeknights or casual gatherings. Grab your apron and prepare a delightful meal that will leave everyone asking for seconds!
Pasta with Tuna, Artichoke Hearts and Kalamata Olives Recipe
Ingredients
- ¾ pound penne pasta
- 2 cloves of garlic finely chopped
- 10½ oz tuna packed in olive oil jar of imported Italian tuna
- 14 oz artichoke hearts packed in water or frozen, cut into quarters
- 12 Kalamata olives pitted and cut in half or quarters
- salt & pepper to taste
- hot pepper flakes optional
- drizzle olive oil good quality extra virgin for finishing the dish
Instructions
- Get a big pot of water boiling for the pasta. Add some salt and throw in the penne pasta. Immediately give it a stir and cook until al dente. Be sure to save some a half or cup of the pasta water before draining.I like to add some to the sauce pan while cooking the artichokes. It not only helps with the cooking, it also helps the sauce stick to the pasta.
- While the pasta is cooking, sauté the garlic in some of the oil the tuna is packed in. When the garlic gives off that incredible fragrance, add the artichoke hearts and olives. Let this cook for a couple of minutes to heat.
- While the sauce is heating up, the artichoke hearts and tuna will break up into smaller pieces. No problem.
- Here's where you may want to add some of the pasta water if you think the sauce is too thick. It helps thin out the sauce just a little so it would be easier to cover the penne.
- Add the tuna with the rest of the tuna oil and use a fork to break up the large chunks. Cook for a few minutes until the tuna is warmed through.
- Taste the sauce and adjust the seasonings with salt and pepper.
- Once the pasta is done, drain it and add it to the sauce. I also like to drizzle a little good quality extra virgin olive oil for another layer of flavor.
- Stir to combine well, plate it and serve. If you to give it a little pop, serve it with some hot pepper flakes to spice it up.
Side Dishes That Pair Well With This Pasta
| Side Dish | Description | Why It Pairs Well |
|---|---|---|
| Arugula Salad with Lemon Vinaigrette | Peppery greens with a citrusy dressing | Cuts through the brininess and adds a fresh, zesty contrast |
| Roasted Cherry Tomatoes | Oven-roasted with olive oil, garlic, and herbs | Enhances the tomato component and adds sweetness and depth |
| Grilled Zucchini or Eggplant | Lightly charred slices with olive oil and herbs | Echoes the Mediterranean flavors and adds a smoky, tender element |
| Garlic Bread or Crostini | Crusty bread brushed with olive oil and garlic | Great for sopping up leftover sauce and adds crunch |
| White Bean Salad with Herbs | Cannellini beans tossed with parsley, red onion, and vinaigrette | Earthy and protein-rich; balances the tuna and adds creaminess |
| Lemon-Garlic Broccolini | Steamed or sautéed broccolini with lemon and garlic | Adds bitter greens and brightness without overpowering the dish |
| Cucumber and Dill Yogurt Salad | Light and cooling with Greek yogurt, cucumber, and fresh dill | Offers refreshing contrast and creaminess to balance salty olives and tuna |
| Fennel and Orange Salad | Thinly sliced fennel and orange with olive oil and mint | Crisp and vibrant; complements the Mediterranean profile with sweet-anise freshness |
| Marinated Artichoke Hearts | Lightly marinated in oil and herbs | Reinforces the artichoke flavor with added tang |
| Caprese Skewers | Mini skewers with mozzarella, cherry tomato, and basil | Bite-sized and fresh; adds creamy and herbal notes to balance the pasta’s richness |
Shortcut Meal
I call it a shortcut meal because I used canned artichoke hearts in water instead of fresh ones, and I’m sure this pasta dish would be even better with fresh artichoke hearts, but I needed to prepare it quickly.
I also used a jar of solid tuna imported from Italy and a can of artichoke hearts imported from Spain. The artichoke hearts should be packed in water, not oil. Both of these items were purchased at an Italian specialty store.
UPDATE 11/13/14 – I now like using frozen artichoke hearts that I pick up in our local supermarket or Trader Joe’s. They may be a little more flavorful.
There is nothing to cook but the pasta. Oh yeah, I sautéd some garlic in the oil the tuna was packed in. The rest of the ingredients must be heated up while the pasta cooks.
4 Responses
I have also added four anchovies fillets
to the recipe! I find this a quick way to make supper, Very good!
Fantastic addition Genny. I will have to give it a try.
Gotta love this recipe for being fast and pantry friendly. Thanks for sharing:-)
I added olives stuffed with anchovies