I’ll just start off by saying…you have to trust me on this one! I’ve love tuna and olives together since I was kid. Probably because my mom makes a mean tuna pasta dish with green olives and mayo.
I used my parents’ homemade tomato sauce for this Tuna & Olive Pasta, so feel free to use your favorite tomato sauce. The tuna adds good-for-you protein to this dish and amps up its heartiness. The green olives add a nice tang while the black olives help round out the dish. You really can’t go wrong!
This pasta makes for a super quick and easy dinner. Perfect for busy nights, or just one of those I-don’t-want-to-cook-dinner nights. It can also be made ahead of time if need be and makes for great leftovers as well. Who doesn’t love leftovers for lunch the next day!?
Tuna & Olive Pasta
Yields 4 servings (we’re big eaters around here)
- 1 lb. pasta (rotini or elbow macaroni work well)
- 2 tsp. canola oil
- 2-3 cloves garlic—minced
- 1 (32 oz.) jar tomato sauce
- 2 (5 oz.) cans tuna packed in water—drained and flaked with a fork
- 1 (15 oz.) can large pitted black olives—drained, rinsed, and cut into rounds
- 1 cup green olives—drained, rinsed, and cut into rounds
- Optional: Salt to taste
Cook the pasta according to package directions. In the meantime, heat the canola oil over medium heat in a medium-sized sauce pan. Add the minced garlic and cook for 1 minute, stirring often. Pour in the tomato sauce, stir, and cover with a lid. Let sauce simmer over medium-low heat, stirring occasionally.
Add the cooked and drained pasta back to the pot. Pour in the tomato sauce and add the tuna and black and green olives. Stir until well incorporated. Taste and add salt if needed. Serve warm.