Tuna Pesto Pasta
Enjoy a delightful recipe for tuna pesto pasta: perfectly cooked pasta tossed with savory tuna, aromatic pesto sauce, and colorful vegetables.
Servings: 4 servings
Ingredients
- 8 oz Fusilli pasta
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- ⅓ cup sun-dried tomatoes drained and chopped
- 2 tablespoons capers
- 7 ounce canned tuna oil drained
- ½ teaspoon red crushed pepper flakes
- ½ teaspoon ground pepper divided
- ½ teaspoon salt divided
- ⅓ cup Kalamata olives sliced
- ½ cup Basil pesto
- ⅓ cup cooked pasta water
- 2 tablespoons toasted pine nuts
- Parmesan cheese shaved, to garnish
Instructions
- Cook the pasta according to the package instructions. Drain the water and set it aside.
- Heat a large skillet over medium heat and add olive oil. Once the oil is heated, add the minced garlic and cook for a minute until the fragrance emerges.
- Stir in the sun-dried tomatoes and capers, and cook for 2 minutes.
- Add the canned tuna and break the chunks using a wooden ladle. Season with crushed red pepper flakes, salt, and pepper.
- Add the cooked pasta, Kalamata olives, and pesto sauce. Gently toss the pasta. If needed add about ⅓ cup of pasta water for consistency.
- Once done, garnish the tuna pesto pasta with toasted pine nuts and shaved Parmesan cheese on top. Serve it while it's still warm.
Notes
- Choose Quality Tuna: Use good-quality canned tuna in olive oil for the best flavor and texture.
- Cook Pasta Al Dente: Cook the pasta just until it's al dente, with a slight bite to it.
- Adjust Seasoning: Taste the dish before serving and adjust the seasoning with salt, pepper, or extra lemon juice if needed.
Nutrition
Calories: 483kcal | Carbohydrates: 52g | Protein: 21g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 20mg | Sodium: 993mg | Potassium: 576mg | Fiber: 4g | Sugar: 6g | Vitamin A: 860IU | Vitamin C: 4mg | Calcium: 93mg | Iron: 3mg