Angel Hair Pasta with Tomato, Tuna and Black Olive Sauce
Quick 50-minute angel hair pasta recipe with savory tuna, black olives, and rich tomato sauce. Perfect weeknight dinner that tastes even better as leftovers.
Frequently asked questions
＋ − Can I use fresh tuna instead of canned?
Yes, you can use about 5 ounces of cooked fresh tuna, flaked into chunks. Cook and season the fresh tuna separately before adding it to the sauce.
＋ − What other pasta shapes work well with this sauce?
Spaghetti, linguine, or penne all work beautifully with this sauce. Adjust cooking times according to the pasta package directions.
＋ − Can I make this sauce ahead of time?
Absolutely! The sauce can be made up to 2 days ahead and refrigerated. The flavors actually improve over time. Just reheat gently before serving over fresh pasta.
＋ − Is this recipe suitable for meal prep?
Yes, this dish reheats wonderfully and tastes even better the next day. Store the pasta and sauce together in the refrigerator for up to 3 days.
Angel Hair Pasta with Tomato, Tuna and Black Olive Sauce
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic, cooking until tender and fragrant, about 3-4 minutes.
- 2
Stir in the drained tuna and chopped peeled tomatoes. Cook until heated through, gently breaking up the tuna with your spoon, about 2-3 minutes.
- 3
Mix in the halved black olives, dried basil, oregano, and freshly ground black pepper. Cook and stir for 5 minutes to allow the flavors to meld.
- 4
Stir in the tomato puree and bring to a gentle simmer. Cover, reduce heat to low, and simmer for 30 minutes, stirring occasionally to prevent sticking.
- 5
While the sauce simmers, bring a large pot of salted water to a boil. Add angel hair pasta and cook for 4 minutes or until al dente. Drain well.
- 6
Divide the cooked pasta among serving bowls, top generously with the sauce, and sprinkle with grated Parmesan cheese. Serve immediately while hot.
Italian & Mediterranean
Luca RomanoTrained in Bologna, Luca focuses on simple Italian cooking with a handful of great ingredients — pasta, risotto, and bright Mediterranean plates.
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