Black Olive Pesto with Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
536 kcal
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Course
Main Course, Condiments
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Cuisine
Italian
Black Olive Pesto with Pasta
Description
In this recipe, pitted black olives, sun-dried tomatoes, basil, capers, and olive oil are processed into a roughly textured pesto, maintaining some chunkiness rather than a smooth sauce. Garlic is gently cooked separately in olive oil to soften before combining with the pesto, which is then simmered briefly to meld flavors. Tuna is broken up and added along with quartered fresh datterini tomatoes, which soften slightly without losing shape, contributing sweetness and freshness to the sauce.
The pasta, cooked al dente and drained with reserved cooking water, is incorporated into the sauce to bind and adjust consistency. Seasoning with salt and pepper tailors the flavor further. This dish has a balanced taste with savory and briny elements, combined with fresh herbs and a hint of pepper.
The recipe suggests that the dish can be served warm, tepid, or cold, functioning well as both a main course and a pasta salad. Fusilli or other short shapes hold the pesto well. Optional garnishes like parsley and crushed red pepper flakes can add herbaceous notes and spiciness.
Ingredients
- 360 g pasta
- 70 g black olives pitted and chopped
- 4-6 sundried tomatoes chopped
- 1 tablespoon caper rinsed from salt, salted
- 1 handful basil chopped, leaves
- 4 tablespoon extra virgin olive oil
- 2 garlic peeled and chopped, cloves
- 180 g tuna (canned or tuna fillet
- 6-8 datterini tomatoes cut into quarters
- salt for pasta and to taste
- black pepper to taste, ground
- parsley chopped (optional garnish, fresh
- crushed red pepper flakes optional garnish, peperoncino flakes
Instructions
- Add olives, basil leaves, sun-dried tomatoes, capers and a tablespoon of olive oil to a food processor. Pulse together until it achieves a rough, thick consistency (you don’t want it too smooth). Add more olive oil if it seems too dry.
- In a large frying pan or skillet, heat 3 tablespoons of the extra virgin olive oil. Add the finely sliced garlic cloves and cook until they start to soften. Once softened, add the olive pesto prepared earlier.
- Stir and let the pesto cook on a low heat for about 4 minutes .
- Break up the tuna with a fork, add it to the frying pan and mix it well with the pesto and add the cut fresh tomatoes. Let the sauce cook for a few minutes on a moderate heat uncovered until the tomatoes start to soften.
- In the meantime cook the pasta al dente in the boiling salted water according to the instructions on the packet. When the pasta is ready, save a cup of the cooking water and drain the pasta
- Add the pasta to the sauce. Mix together well and season with salt and pepper as required. If the sauce seems dry, add some of the pasta cooking water and mix again.
- Serve sprinkled with chopped parsley and pepperoncino flakes (optional)
Notes
- This pasta dish can be enjoyed warm, slightly cooled, or chilled as a salad.
- When making extra pesto, consider adding garlic directly to the pesto mixture rather than cooking it separately.
- Fusilli pasta works well to hold the pesto, but other short pasta like penne are also suitable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 536 kcal
% Daily Value*
| Calories | 536kcal | 27% |
| Carbohydrates | 71g | 24% |
| Protein | 21g | 42% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 16mg | 5% |
| Sodium | 438mg | 18% |
| Potassium | 420mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 266IU | 5% |
| Vitamin C | 7mg | 8% |
| Calcium | 46mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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