Tuna Pasta Recipe, Mediterranean-style
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
5 people (up to)
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Calories
3743 kcal
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Course
Main Course
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Cuisine
Mediterranean
Tuna Pasta Recipe, Mediterranean-style
Description
The recipe begins by boiling spaghetti with kosher salt until al dente, adding frozen peas to cook along the last minutes for tenderness. Meanwhile, red bell peppers and garlic sautéed in extra virgin olive oil release their aroma. The drained pasta and peas are then combined with the sautéed vegetables, canned tuna, lemon zest and juice, fresh parsley, dried oregano, black pepper, sliced kalamata olives, and optionally jalapeno slices.
The mixture is tossed with reserved pasta cooking water to unify flavors and increase moisture, while Parmesan cheese adds a subtly salty, creamy element. This creates a fresh yet hearty pasta dish with a balance of bright citrus, aromatic herbs, and mild heat.
The dish can be prepared efficiently by multitasking, such as heating pasta water while prepping ingredients. Using quality canned tuna packed in olive oil enhances flavor without needing to drain. Whole-grain pasta can be substituted for a Mediterranean diet-friendly version.
Ingredients
- ¾ lb spaghetti (or pasta of your choice)
- kosher salt (I use Diamond Crystal)
- 1 ½ cups peas frozen
- extra virgin olive oil (I use Private Reserve Greek extra virgin olive oil)
- 1 red bell pepper cored and cut into thin strips
- 6 garlic minced, cloves
- 2 5- oz solid albacore tuna drained, canned
- lemon zest of 1
- lemon more to your liking, juice of ½ lemon
- parsley about 1 ounce, handful, chopped, fresh
- 1 tsp oregano dried
- black pepper to your liking
- 6 to 8 kalamata olives sliced, pitted
- 1 jalapeno pepper sliced, optional
- Parmesan Cheese to your liking, grated
Instructions
- Bring 3 quarts of water to a rolling boil and add 1 tbsp of kosher salt. Cook the pasta in the boiling water to al dante according to package (most spaghetti will cook in 9 to 11 minutes or so). After the pasta has been cooking for 5 minutes, add the frozen peas to cook with the pasta for the remainder of the time. When the pasta is ready, take ¾ cup of the cooking water and set it aside. Drain the pasta and peas in a colander.
- In a large, deep cooking pan, heat 2 tbsp extra virgin olive oil over medium-high till shimmering but not smoking. Add the red bell peppers and cook for 3 to 4 minutes, tossing regularly. Add the garlic and cook, tossing frequently, for 30 seconds or so until fragrant.
- Now, add the cooked pasta and peas to the pan and toss to combine. Add the tuna, lemon zest, lemon juice, parsley, oregano, black pepper, kalamata olives, jalapeno if using, and a big sprinkle of Parmesan cheese. Drizzle a bit of extra virgin olive oil and some of the pasta cooking water as needed. Give everything a toss. Taste and adjust seasoning to your liking.
- Transfer the tuna pasta to serving bowls. Enjoy!
Notes
- Begin prepping ingredients while waiting for pasta water to boil to save time.
- Add frozen peas to the pasta water midway through cooking; no need to thaw before adding.
- Use canned tuna packed in quality extra virgin olive oil and do not drain to maximize flavor.
- For a Mediterranean diet adaptation, substitute whole-grain pasta for regular pasta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5people (up to)
Amount Per Serving
Calories 3743 kcal
% Daily Value*
| Calories | 374.3kcal | 19% |
| Carbohydrates | 58g | 19% |
| Protein | 25.1g | 50% |
| Saturated Fat | 0.7g | 4% |
| Potassium | 456.9mg | 10% |
| Fiber | 5.1g | 20% |
| Vitamin A | 1119.5IU | 22% |
| Vitamin C | 52.2mg | 58% |
| Calcium | 42.8mg | 4% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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