Ingredients
Scale
- 8 oz pasta, spaghetti, linguine, or short cut pasta
- 3 tablespoons olive oil
- 1 pint cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- ¼ cup castelvetrano olives, sliced
- ¼ cup kalamata olives, sliced
- 1 5 oz can tuna packed in olive oil, lightly drained
- 1 teaspoon lemon zest
- ½ cup parmigiano reggiano
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Bring a large pot of water to a boil and heavily salt it. Cook 8 oz pasta until al dente. Reserve 1 cup pasta water before draining.
- Meanwhile, heat 3 tablespoons of olive oil in a large skillet over medium heat. Add 1 pint halved cherry tomatoes, 1 teaspoon kosher salt, ¼ teaspoon black pepper, and 1/8 teaspoon cayenne.
- Cook for 8-10 minutes, stirring occasionally and pressing some of the tomatoes with the back of a spoon as they soften and burst.
- Add 2 cloves garlic and cook for 30 seconds.
- Stir in ¼ cup sliced castelvetrano olives and ¼ cup sliced kalamata olives.
- Add the cooked pasta and about ¼ cup reserved pasta water. Toss until the tomatoes coat the pasta and create a light sauce.
- Sprinkle with ½ cup parmigiano reggiano and stir in.
- Gently fold in the tuna, keeping larger pieces intact.
- Remove from the heat and finish with 1 teaspoon lemon zest and 2 tablespoons chopped parsley, if using. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Mains
- Method: Stovetop
- Cuisine: Italian