Spaghetti Peperonata with Tuna and Olives
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
324 kcal
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Course
Main Course
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Cuisine
Mediterranean
Spaghetti Peperonata with Tuna and Olives
Description
This recipe starts by softening onions and garlic in olive oil, then cooking assorted colored bell peppers until glossy. Adding cherry tomatoes, raisins or currants, kalamata olives, and lightly drained albacore tuna adds sweet, briny, and rich notes. Fresh basil ribbons brighten the sauce.
The pasta is cooked until just al dente and then combined with the peperonata mixture along with pasta water to create a cohesive sauce. Half of the Parmesan cheese is stirred in and melted to bring creaminess and depth. The dish is served garnished with remaining cheese and basil leaves.
This pasta balances sweet, spicy, fruity, and savory elements offering complexity with well-defined textures from the al dente spaghetti and tender peppers. It makes a distinctive meal without heavy cream or tomatoes-only sauces.
Ingredients
- olive oil
- 1/2 onion thinly sliced
- 3 cloves garlic minced
- 3 bell pepper assorted colors, cored and seeded and sliced in thin strips
- 1 jalapeno pepper thinly sliced, or serrano pepper
- 1 red chile pepper thinly sliced, small
- 1 cup cherry tomato halved
- 2 Tbsp yellow raisins or currants
- 1/2 cup kalamata olives pitted, or oil cured black olives
- 5 ounce albacore tuna lightly drained, in olive oil
- basil sliced into thin ribbons (reserve some for garnish, a large handful, fresh leaves
- 3/4 lb spaghetti
- 1/2 cup Parmesan Cheese shredded
Instructions
- Add about a tablespoon of olive oil to a large skillet and sauté the onion for a few minutes until it softens. Add the garlic and cook, stirring, for a few minutes more.
- Add the peppers and cook for about 5-6 minutes, until they are glossy and softened. Add the tomatoes and cook for a minute more. Add the raisins or currants, olives, and tuna to the pan.
- Cook the pasta just until it reaches the al dente stage. Reserve some of the cooking liquid and then lift out the pasta straight into the pan with the peppers, bringing along a little of the cooking water with it.
- Toss everything gently together, adding half the cheese, the fresh basil, and a little more pasta water if it seems too dry. Toss until the cheese has melted.
- Serve topped with the remaining cheese. Garnish with some extra basil if you like. I always do.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 54g | 18% |
| Protein | 16g | 32% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 16mg | 5% |
| Sodium | 383mg | 16% |
| Potassium | 424mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 2114IU | 42% |
| Vitamin C | 83mg | 92% |
| Calcium | 110mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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