What type of tuna should I use in a pasta dish?

Oil-packed tuna tends to have a better flavor and texture compared to water-packed tuna, plus you can use the oil from the can in the pasta sauce.

Can I make this pantry pasta without a food processor?

You can use a blender to finely chop the peppers and olives, or simply finely chop with a chef's knife. Then simply stir in the olive oil and splash of vinegar.

Is this red pepper and olive pasta too salty for kids?

If you are concerned about the salt level of this recipe, try draining and rinsing the jarred roasted red peppers, olives, and capers.

Can I use water-packed tuna instead?

Yes, you can use whatever canned or jarred tuna you'd like. I prefer oil-packed tuna for it's superior texture and flavor, plus the oil can be used for the sauce. However, you can use water-packed tuna. Be sure to drain the water well before adding to the sauce.

Pantry Pasta with Canned Tuna

Name: Pantry Pasta with Canned Tuna
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1/2 cup jarred roasted red peppers (about 3 ounces); 1/3 cup kalamata olives (about 2 ounces), plus more for garnish; 2 teaspoons capers, drained and rinsed; 1 teaspoon sherry vinegar or while balsamic; 1/2 teaspoon Italian seasoning; 1 pinch crushed red pepper flakes; 1/4 cup extra-virgin olive oil; 8 ounces spaghetti; 2 (5 ounce) cans oil-packed tuna; 1 (14 ounce) canned artichoke hearts; salt and pepper, to taste; Fresh basil leaves, optional

Description

This Pantry Pasta with Canned Tuna recipe is what I make when my fridge is empty but I still want a delicious dinner. The sauce comes together quickly in a food processor using jarred roasted red peppers, olives, capers, and olive oil. No fresh ingredients are required for this pasta, instead oil-packed tuna and artichokes create a bold, balanced dinner ready in about 20 minutes.

Ingredients

Units Scale

1/2 cup jarred roasted red peppers (about 3 ounces)
1/3 cup kalamata olives (about 2 ounces), plus more for garnish
2 teaspoons capers, drained and rinsed
1 teaspoon sherry vinegar or while balsamic
1/2 teaspoon Italian seasoning
1 pinch crushed red pepper flakes
1/4 cup extra-virgin olive oil
8 ounces spaghetti
2 (5 ounce) cans oil-packed tuna
1 (14 ounce) canned artichoke hearts
salt and pepper, to taste
Fresh basil leaves, optional

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Instructions

Place roasted red peppers, olives, capers, vinegar, Italian seasoning, and red pepper flakes in the base of a food processor and pulse to roughly chop. With the food processor running, slowly drizzle in oil through the food chute until well blended. Set aside.
Bring a large pot of water to a boil over high heat and cook according to package instructions. Reserve 1 cup of the cooking liquid. Drain well.
Toss pasta with sauce in a large bowl or the pot used to cook pasta. Add cans of tuna, along with oil from the cans (if desired). Tear apart pieces of artichokes and add to pasta. Gently toss to combine. Serve garnished with more olive oil, olives, and black pepper. Garnish with fresh basil leaves, if desired.

Notes

Store leftovers in an airtight container for up to 3 days. It tastes great cold. Reheat in the microwave with a splash of water or oil.
To make this into a pasta salad, swap out the spaghetti for a shape pasta of your choice. Toss the pasta with the sauce and cool in the fridge. Toss gently with artichokes, tuna, more olives, fresh basil, and torn fresh mozzarella.
If you don't have a food processor you can make the sauce with a blender. Or, finely chop with a chef's knife.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Pasta
Method: boiling/no cook
Cuisine: American