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Roasted Tomato and Tuna Pasta

Roasted Tomato and Tuna Pasta

Roasted Tomato and Tuna Pasta - so simple and delicious! 
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 708kcal


  • 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
  • ¼ cup white balsamic vinegar
  • 1 cup basil leaves
  • 6 ounces arugula
  • sea salt and fresh ground black pepper


  • 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.


This is a dry pasta recipe, if you would like yours a little more saucy, save some of the pasta water and add it to the pasta. 


Calories: 708kcal | Carbohydrates: 93g | Protein: 41g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 856mg | Potassium: 789mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1870IU | Vitamin C: 23.8mg | Calcium: 143mg | Iron: 4.2mg