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!
Shortcut Meal
I call it a shortcut meal because I used canned artichoke hearts in water instead of fresh, and I’m sure this pasta dish would even be better with fresh artichoke hearts, but I needed to prepare this 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 these items were picked up 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.
Pasta with Tuna, Artichoke Hearts and Kalamata Olives Recipe
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.
3 Responses
I have also added four anchovies fillets
to the recipe! I find this a quick way to make supper, Very good!
Gotta love this recipe for being fast and pantry friendly. Thanks for sharing:-)
I added olives stuffed with anchovies