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Black Olive Pesto with Pasta
This pasta with black olive pesto from Calabria ticks all the boxes if you are looking for an easy summer pasta dish. It takes no time at all to make, it’s very flavourful and can be eaten warm or as a salad!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 536 kcal
Course:
Main Course , Condiments
Cuisine:
Italian
Ingredients
- 360 g pasta
- 70 g black olives pitted and chopped
- 4-6 sundried tomatoes chopped
- 1 tablespoon salted capers rinsed from salt
- 1 handful basil leaves chopped
- 4 tablespoon extra virgin olive oil
- 2 garlic cloves peeled and chopped
- 180 g canned tuna or tuna fillet
- 6-8 datterini tomatoes cut into quarters
- salt for pasta and to taste
- ground black pepper to taste
- fresh parsley chopped (optional garnish)
- peperoncino flakes (optional garnish)
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)
Cup of Yum
Notes
- Pasta with black olive pesto and tuna can be served warm, tepid or even cold as a salad.
- If you are making extra pesto, you may want to add the garlic to the pesto mixture instead of cooking it separately.
- Fusilli is a great pasta to eat with this pesto but you can also use other short pasta such as penne.
Nutrition Information
Calories
536kcal
(27%)
Carbohydrates
71g
(24%)
Protein
21g
(42%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Cholesterol
16mg
(5%)
Sodium
438mg
(18%)
Potassium
420mg
(12%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
266IU
(5%)
Vitamin C
7mg
(8%)
Calcium
46mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 536
% 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.