Roasted tomatoes, canned tuna, olives and arugula combine in this Roasted Tomato and Tuna Pasta to make a quick and easy weeknight dinner!
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Easy Roasted Tomatoes Make Such a Difference!
I have the perfect easy pasta recipe for you!! With this Roasted Tomato and Tuna Pasta you can have dinner on the table in under 30 minutes!
This recipe is so simple, but don’t let it’s simplicity fool you, it is packed with flavor. Just taking a few extra minutes at the beginning to roast the tomatoes makes all the difference in the world. Sometimes it’s the little tips and tricks like that, that really help to elevate a recipe.
Roasted Tomato and Tuna Pasta
This recipe calls for cherry tomatoes, which means it could also be made in the dead of winter. Cherry tomatoes are the only kind of tomatoes that I buy in the winter. It also calls for arugula, but you could easily substitute spinach or kale. Just remember if you are using kale, it needs to cook a little longer unless you like you kale a little chewy.
It calls for pitted black olives, I used my favorite Kalamata Olives. It also called for tuna in chili oil, which I couldn’t find, but these Tuna in Olive Oil would probably also work!
Since I didn’t find any tuna in a chili oil, I just added a finely diced hot pepper. Garnished with lots of black pepper (anyone else love black pepper on pasta) and some parsley leaves. This recipe comes from the Donna Hay Magazine issue #60 Dec/Jan 2012.
You can probably tell from looking at the photo, but this is not a saucy pasta recipe. If you would like it a little wetter, adding some of the pasta water when you add the tuna will create a bit of a sauce.
Looking for other tuna recipes:
This Tuna Quinoa Bowl is so good for you and it’s an amazing blend of flavors!
Another easy tuna pasta recipe – Linguini with Tuna, Capers and Olives.
Roasted Tomato and Tuna Pasta
Ingredients
- 10 oz of cherry tomatoes
- 1 tablespoon olive oil plus more for drizzling
- 1 pound dried rigatoni
- 1 clove garlic minced
- 2 cans tuna in chili oil drained
- 1 cup pitted black olives
- 1/4 cup white balsamic vinegar
- 1 cup basil leaves
- 6 ounces arugula
- sea salt and fresh ground black pepper
Instructions
- Preheat the oven to 400. Place the tomatoes and a baking sheet, drizzle with oil and roast for 6-8 minutes or until tender.
- Cook the pasta in boiling salted water per directions. Drain and set aside. Heat the oil in a saucepan over medium heat. Add the garlic and cook for about 1 minute. Add the tuna, olives, vinegar and pasta. Stir to combine and cook for a minute or two. Remove from the heat and stir in the basil and arugula. Season with salt and pepper.
Notes
Nutrition
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Brian Jones says
March 21, 2018 at 4:49 amWhat a fantastic sounding simple pasta dish, I love roasting tomatoes it adds such a great level of flavour to them! Definitely making this one!
Ramona says
March 21, 2018 at 2:31 amDefinitely my kinda style of pasta – salad type, quick to make and sounds so delicious 🤤 😋 – thank you for sharing this delicious recipe Pam. 👌
melve says
March 20, 2018 at 11:37 pmI always making saucy or creamy pasta, now I want to try your Roasted Tomato and Tuna Pasta it looks simple and delicious. Thanks for sharing.
Bev says
February 26, 2017 at 9:33 pmI am mystified by this recipe. There is no ingredient which supplies much needed moisture and the amount of pasta is about 50% too great. I would not choose to make this again.
Pam Greer says
February 27, 2017 at 9:02 amI’m sorry you didn’t like it! It is a dry pasta, not at all saucy. If you wanted it more moist, I would suggest saving some of the pasta water and adding it.
Miz Helen says
October 4, 2016 at 12:07 pmWe love a Tuna and Pasta dish, we will really enjoy this recipe! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
Miz Helen
swathi says
October 3, 2016 at 4:05 pmLooks delicious Pam, thanks for sharing with Hearth and soul blog hop pinning.
Petra @ CrumblesAndKale says
September 25, 2016 at 3:22 pmLove this! Your photography is just stunning and the flavor combination sounds lovely!
Ann says
September 23, 2016 at 9:15 pmPerfect for an easy Saturday night dinner and I have all the ingredients on hand! Of course, I should have realised it was a Donna Hay recipe. Funny that I find most of her recipes on your blog from half a world a way!
Tina Dawson | Love is in my Tummy says
September 23, 2016 at 1:06 pmWhat a quick and delicious meal! Love the flavours, it’d be a perfect week night dinner!
Michele @ Flavor Mosaic says
September 23, 2016 at 12:20 pmThis Roasted Tomato and Tuna Pasta has my name written all over it!
Platter Talk says
September 23, 2016 at 12:17 pmI agree with you about cherry tomatoes and winter! Tasty. I like that your roast them before adding to this dish. Arugula and garlic take this to the top. Thanks.
Suzy | The Mediterranean Dish says
September 23, 2016 at 10:01 amI can so get behind this recipe! Delish!
Ellen Pilch says
September 23, 2016 at 9:51 amThat looks great, I have plenty of tomatoes right now.