Pasta with Tuna, Artichoke Hearts and Kalamata Olives Recipe
A quick Mediterranean pasta made with penne, olive-oil packed tuna, artichoke hearts, and Kalamata olives, tossed in a light garlicky sauce and finished with extra-virgin olive oil for bright, savory flavor. rite!
Servings: 4 servings
Ingredients
- ¾ pound penne pasta
- 2 cloves of garlic finely chopped
- 6.7 ounces tuna packed in olive oil 1 jar
- 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
Bring the Pasta Water to a Boil
- Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt. The water should taste lightly salty like the sea, which seasons the pasta from the inside as it cooks.
Cook the Penne
- Add the ¾ pound penne pasta to the boiling water and stir immediately so the pasta doesn’t stick together. Cook according to the package directions until al dente.Tip: Before draining, reserve ½ to 1 cup of the pasta cooking water. This starchy water helps the sauce cling beautifully to the pasta.
Start the Garlic Base
- While the pasta cooks, heat a sauté pan over medium heat. Add 1 to 2 tablespoons of the olive oil from the tuna jar, along with the finely chopped garlic.
- Cook for about 30 seconds to 1 minute, just until fragrant.Tip: Don’t let the garlic brown or it may taste bitter.
Add the Artichokes & Olives
- Stir in the quartered artichoke hearts and Kalamata olives. Cook for 2 to 3 minutes, stirring occasionally, just to heat them through and allow the flavors to mingle.
Adjust the Sauce Texture
- If the mixture looks a little dry, add a few tablespoons of the reserved pasta water.Tip: The starch in the pasta water helps create a light sauce that coats the pasta instead of sitting at the bottom of the pan.
Add the Tuna
- Add the tuna along with the remaining olive oil from the jar. Use a fork to gently break the tuna into bite-size pieces.
- Cook for 2 to 3 minutes, just until the tuna is warmed through.Tip: Avoid over-stirring so the tuna keeps some texture.
Season the Sauce
- Taste the sauce and season with salt and freshly ground black pepper as needed.
- If you like a little heat, add a pinch of hot pepper flakes.
Combine the Pasta & the Sauce
- Drain the pasta and add it directly to the sauté pan. Toss everything together so the pasta is evenly coated with the tuna and artichoke mixture.Tip: Add another splash of pasta water if needed to loosen the sauce.
Finish & Serve
- Drizzle the pasta with a little good-quality extra-virgin olive oil for a final layer of flavor.
- Toss once more, then plate and serve immediately.
- Serve with extra hot pepper flakes on the table for anyone who wants a spicy kick.