Penne with tuna, artichoke hearts, and Kalamata olives isn’t your ordinary pasta—it’s briny, savory, and packed with Mediterranean flair. Forget boring weeknight dinners; this dish turns pantry staples into a bold, crave-worthy meal. Ready to impress taste buds without breaking a sweat?
Why This Recipe Works
- Big Mediterranean Flavor – Olive oil–packed tuna, garlic, artichokes, and Kalamata olives create a bold, briny sauce with very little effort.
- Perfect Pantry Meal – Tuna, olives, pasta, and artichokes are easy to keep on hand, so you can pull together a satisfying dinner anytime.
- Great Texture Combination – Tender pasta, meaty tuna, soft artichokes, and firm olives create a balanced bite in every forkful.
- Penne Captures the Sauce – The ridges and hollow centers hold the garlicky olive oil so the flavor clings to the pasta.
- Fast Weeknight Cooking – The sauce comes together while the pasta cooks, making this a simple meal in about 20 minutes.
- Flexible and Adaptable – Add lemon zest, fresh parsley, capers, or red pepper flakes to adjust the flavor to your taste.
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!
Pasta with Tuna, Artichoke Hearts and Kalamata Olives Recipe
Ingredients
- ¾ pound penne pasta
- 2 cloves of garlic finely chopped
- 6.7 ounces tuna packed in olive oil 1 jar
- 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
Bring the Pasta Water to a Boil
- Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt. The water should taste lightly salty like the sea, which seasons the pasta from the inside as it cooks.
Cook the Penne
- Add the ¾ pound penne pasta to the boiling water and stir immediately so the pasta doesn’t stick together. Cook according to the package directions until al dente.Tip: Before draining, reserve ½ to 1 cup of the pasta cooking water. This starchy water helps the sauce cling beautifully to the pasta.
Start the Garlic Base
- While the pasta cooks, heat a sauté pan over medium heat. Add 1 to 2 tablespoons of the olive oil from the tuna jar, along with the finely chopped garlic.
- Cook for about 30 seconds to 1 minute, just until fragrant.Tip: Don’t let the garlic brown or it may taste bitter.
Add the Artichokes & Olives
- Stir in the quartered artichoke hearts and Kalamata olives. Cook for 2 to 3 minutes, stirring occasionally, just to heat them through and allow the flavors to mingle.
Adjust the Sauce Texture
- If the mixture looks a little dry, add a few tablespoons of the reserved pasta water.Tip: The starch in the pasta water helps create a light sauce that coats the pasta instead of sitting at the bottom of the pan.
Add the Tuna
- Add the tuna along with the remaining olive oil from the jar. Use a fork to gently break the tuna into bite-size pieces.
- Cook for 2 to 3 minutes, just until the tuna is warmed through.Tip: Avoid over-stirring so the tuna keeps some texture.
Season the Sauce
- Taste the sauce and season with salt and freshly ground black pepper as needed.
- If you like a little heat, add a pinch of hot pepper flakes.
Combine the Pasta & the Sauce
- Drain the pasta and add it directly to the sauté pan. Toss everything together so the pasta is evenly coated with the tuna and artichoke mixture.Tip: Add another splash of pasta water if needed to loosen the sauce.
Finish & Serve
- Drizzle the pasta with a little good-quality extra-virgin olive oil for a final layer of flavor.
- Toss once more, then plate and serve immediately.
- Serve with extra hot pepper flakes on the table for anyone who wants a spicy kick.
Side Dishes That Pair Well With This Pasta
| Side Dish | Description | Why It Pairs Well |
|---|---|---|
| Arugula Salad with Lemon Vinaigrette | Peppery greens with a citrusy dressing | Cuts through the brininess and adds a fresh, zesty contrast |
| Roasted Cherry Tomatoes | Oven-roasted with olive oil, garlic, and herbs | Enhances the tomato component and adds sweetness and depth |
| Grilled Zucchini or Eggplant | Lightly charred slices with olive oil and herbs | Echoes the Mediterranean flavors and adds a smoky, tender element |
| Garlic Bread or Crostini | Crusty bread brushed with olive oil and garlic | Great for sopping up leftover sauce and adds crunch |
| White Bean Salad with Herbs | Cannellini beans tossed with parsley, red onion, and vinaigrette | Earthy and protein-rich; balances the tuna and adds creaminess |
| Lemon-Garlic Broccolini | Steamed or sautéed broccolini with lemon and garlic | Adds bitter greens and brightness without overpowering the dish |
| Cucumber and Dill Yogurt Salad | Light and cooling with Greek yogurt, cucumber, and fresh dill | Offers refreshing contrast and creaminess to balance salty olives and tuna |
| Fennel and Orange Salad | Thinly sliced fennel and orange with olive oil and mint | Crisp and vibrant; complements the Mediterranean profile with sweet-anise freshness |
| Marinated Artichoke Hearts | Lightly marinated in oil and herbs | Reinforces the artichoke flavor with added tang |
| Caprese Skewers | Mini skewers with mozzarella, cherry tomato, and basil | Bite-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.
Tonnino Yellowfin Tuna in Olive Oil
Premium & Hand-Packed: Known for its clean flavor, firm texture, and rich Mediterranean character. Sourced from yellowfin tuna and carefully packed in high-quality olive oil, delivering tender, flaky pieces rather than the mashed consistency of standard canned tuna.
Enhanced Flavor: Olive oil enriches the fish’s natural taste while keeping it moist and delicate. Perfect for pasta dishes, salads, crostini, and elegant appetizers.
Convenient & Gourmet: Presented in a glass jar for visual appeal and practicality. A pantry staple that brings restaurant-level quality to everyday cooking.
Where to Buy: Available on Amazon.com and often at Italian specialty stores.
🛒 Check Prices For Tonnino Yellowfin Tuna on AmazonAvailable on Amazon
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.
4 Responses
I have also added four anchovies fillets
to the recipe! I find this a quick way to make supper, Very good!
Fantastic addition Genny. I will have to give it a try.
Gotta love this recipe for being fast and pantry friendly. Thanks for sharing:-)
I added olives stuffed with anchovies