Pasta with Tuna, Artichoke Hearts and Kalamata Olives Recipe

Penne Pasta with Italian Tuna, Artichoke Hearts & Olives Recipe

If you’re a beginner cook looking for a simple yet delicious recipe, look no further than this penne pasta with Italian tuna, artichoke hearts, and olives. This dish is easy to prepare and packed with flavors that transport your taste buds straight to the Mediterranean. You can create a satisfying meal that impresses family and friends with just a few ingredients.

Penne pasta is the perfect base, its ridges catching the delicious sauce and ensuring every bite is flavorful. The dish’s star, Italian tuna, adds a hearty, protein-rich component, while the artichoke hearts bring a touch of earthiness. Adding olives introduces a briny depth that perfectly complements the other ingredients.

This incredibly versatile recipe allows you to add your favorite herbs and spices to make it uniquely yours. Whether cooking for yourself or entertaining guests, this pasta dish comes together quickly and easily, making it ideal for busy weeknights or casual gatherings. Grab your apron and prepare a delightful meal that will leave everyone asking for seconds!

Penne with Tuna and Artichoke Hearts
Print Recipe
5 from 1 vote

Pasta with Tuna, Artichoke Hearts and Kalamata Olives Recipe

This is a family favorite!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Pasta
Cuisine: Italian
Keyword: pasta
Servings: 3 servings

Ingredients

  • ¾ pound penne pasta
  • 2 cloves of garlic finely chopped
  • 10½ oz tuna packed in olive oil jar of imported Italian tuna
  • 14 oz artichoke hearts packed in water or frozen, cut into quarters
  • 12 Kalamata olives pitted and cut in half or quarters
  • salt & pepper to taste
  • hot pepper flakes optional
  • drizzle olive oil good quality extra virgin for finishing the dish

Instructions

  • Get a big pot of water boiling for the pasta. Add some salt and throw in the penne pasta.
    Immediately give it a stir and cook until al dente.
    Be sure to save some a half or cup of the pasta water before draining.
    I like to add some to the sauce pan while cooking the artichokes. It not only helps with the cooking, it also helps the sauce stick to the pasta.
  • While the pasta is cooking, sauté the garlic in some of the oil the tuna is packed in. When the garlic gives off that incredible fragrance, add the artichoke hearts and olives. Let this cook for a couple of minutes to heat.
  • While the sauce is heating up, the artichoke hearts and tuna will break up into smaller pieces. No problem.
  • Here's where you may want to add some of the pasta water if you think the sauce is too thick. It helps thin out the sauce just a little so it would be easier to cover the penne.
  • Add the tuna with the rest of the tuna oil and use a fork to break up the large chunks.
    Cook for a few minutes until the tuna is warmed through.
  • Taste the sauce and adjust the seasonings with salt and pepper.
  • Once the pasta is done, drain it and add it to the sauce. I also like to drizzle a little good quality extra virgin olive oil for another layer of flavor.
  • Stir to combine well, plate it and serve. If you to give it a little pop, serve it with some hot pepper flakes to spice it up.

Side Dishes That Pair Well With This Pasta

Side Dish

Description

Why It Pairs Well

Arugula Salad with Lemon VinaigrettePeppery greens with a citrusy dressingCuts through the brininess and adds a fresh, zesty contrast
Roasted Cherry TomatoesOven-roasted with olive oil, garlic, and herbsEnhances the tomato component and adds sweetness and depth
Grilled Zucchini or EggplantLightly charred slices with olive oil and herbsEchoes the Mediterranean flavors and adds a smoky, tender element
Garlic Bread or CrostiniCrusty bread brushed with olive oil and garlicGreat for sopping up leftover sauce and adds crunch
White Bean Salad with HerbsCannellini beans tossed with parsley, red onion, and vinaigretteEarthy and protein-rich; balances the tuna and adds creaminess
Lemon-Garlic BroccoliniSteamed or sautéed broccolini with lemon and garlicAdds bitter greens and brightness without overpowering the dish
Cucumber and Dill Yogurt SaladLight and cooling with Greek yogurt, cucumber, and fresh dillOffers refreshing contrast and creaminess to balance salty olives and tuna
Fennel and Orange SaladThinly sliced fennel and orange with olive oil and mintCrisp and vibrant; complements the Mediterranean profile with sweet-anise freshness
Marinated Artichoke HeartsLightly marinated in oil and herbsReinforces the artichoke flavor with added tang
Caprese SkewersMini skewers with mozzarella, cherry tomato, and basilBite-sized and fresh; adds creamy and herbal notes to balance the pasta’s richness

Shortcut Meal

I call it a shortcut meal because I used canned artichoke hearts in water instead of fresh ones, and I’m sure this pasta dish would be even better with fresh artichoke hearts, but I needed to prepare it quickly.

I also used a jar of solid tuna imported from Italy and a can of artichoke hearts imported from Spain. The artichoke hearts should be packed in water, not oil. Both of these items were purchased at an Italian specialty store.

UPDATE 11/13/14 – I now like using frozen artichoke hearts that I pick up in our local supermarket or Trader Joe’s. They may be a little more flavorful.

There is nothing to cook but the pasta. Oh yeah, I sautéd some garlic in the oil the tuna was packed in. The rest of the ingredients must be heated up while the pasta cooks.

sautéed artichokes

Pasta with Artichoke Hearts, Olives and Tuna

 

Penne Pasta with Tuna, Artichokes, and Olives

4 Responses

  1. I have also added four anchovies fillets
    to the recipe! I find this a quick way to make supper, Very good!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.