I made this recipe for the first time after seeing an advertisement for pasta with tuna, and the craving stuck with me. When I got to the store, I couldn't find spaghetti, so I picked up capellini instead. I realized they are a type of long noodle, but I wasn't worried because their texture is great for recipes with plenty of sauce. Since then, I've repeated the combination, sometimes with slight variations.
Quick Info
Total Time: 35 minutes
Servings: 4
Difficulty: Easy
Ingredients
1 box of capellini (500g) – any quality long pasta will work
2 cans of tuna in oil (160g each)
500g broccoli (fresh or frozen)
250g cherry tomatoes
200g pitted olives (half black, half green)
100ml olive oil
5 garlic cloves
250ml tomato sauce
1/2 teaspoon dried basil
1/2 teaspoon Herbes de Provence
1/2 teaspoon chili flakes with garlic and parsley (or an aglio e olio mix)
salt (to taste)
Instructions
1. Bring a large pot of water to a boil and add salt. Once boiling, add the capellini or any long pasta you are using. Cook according to the package instructions. Drain, but do not rinse.
2. Cut the broccoli into florets and blanch them in salted water for 2-3 minutes. They should be slightly crunchy, not too soft. Drain them immediately in cold water to preserve their color.
3. Wash the cherry tomatoes and cut them in half. Peel and thinly slice the garlic cloves.
4. In a wok or large skillet, heat the olive oil. Add the garlic slices and cook on low heat until they start to become fragrant. Add the tomatoes and stir for 2-3 minutes until they soften slightly.
5. Add the drained tuna (you can save a little oil for flavor), then add the broccoli florets. Gently mix without smashing them. Remove the mixture from the skillet and set it aside in a bowl.
6. In the same skillet, add the tomato sauce. Season with basil, Herbes de Provence, the chili mix, and salt if needed. Let the sauce simmer on low heat for 5 minutes.
7. Add the drained pasta to the tomato sauce and mix well to coat evenly.
8. Serve the pasta on plates. Top with the tuna and broccoli mixture. Add the sliced or halved olives on top. You can drizzle with a little extra olive oil.
Why I Make This Recipe Often
It's one of those quick recipes that I can easily adapt, especially when I have leftover vegetables or a can of tuna on hand. The pasta and tuna hold up well for packing if I want to take it to go. I also like that there’s no need for complicated techniques or special equipment.
Tips and Variations
Tips
Cook the pasta al dente. It will soften a bit more once mixed with the hot sauce.
Do not overcook the broccoli – it should remain green and slightly firm.
If using tuna in water, add a bit more olive oil for flavor.
Choose pitted olives for convenience.
Substitutions
You can use spaghetti, linguine, or any other long pasta you have on hand.
Broccoli can be replaced with zucchini cut into sticks or asparagus.
Tomato sauce can be substituted with canned crushed tomatoes or finely chopped fresh tomatoes.
If you don’t have mixed olives, any type will do.
Variations
Add capers for a more intense flavor.
Sprinkle some grated Parmesan on top if you want something saltier.
You can add fresh basil leaves at the end.
For a spicier kick, add more chili flakes.
Serving Ideas
It’s best enjoyed fresh but can also be served at room temperature.
You can add a simple green salad as a side.
It can be packed in a container for lunch the next day.
Frequently Asked Questions
How salty is the dish?
It depends on the olives and tuna. Taste at the end and adjust the salt only if necessary.
Can I use tuna in water?
Yes, but add more olive oil to the sauce, or it will turn out too dry.
Can I use short pasta?
Yes, but texturally, long pasta holds the tomato sauce better.
Can I freeze the pasta with tuna?
I do not recommend it. The texture of the pasta and broccoli will change after thawing.
Is it okay to use frozen broccoli?
Yes, just don’t overcook it. It cooks quickly and can become mushy.
Nutritional Values (per serving, estimated)
Calories: 520 kcal
Protein: 25g
Carbohydrates: 65g
Fat: 18g
Fiber: 7g
This dish is filling, providing a good amount of protein and fiber from the tuna and vegetables.
Storage and Reheating
Pasta with tuna and broccoli will keep in the fridge for 2 days in a sealed container. It can be reheated in the microwave or in a skillet with a little water or sauce over low heat. I do not recommend keeping it longer, as the tuna and broccoli will lose their texture. If you take it to go, do not leave it in the heat for several hours.
Quick Info
Total Time: 35 minutes
Servings: 4
Difficulty: Easy
Ingredients
1 box of capellini (500g) – any quality long pasta will work
2 cans of tuna in oil (160g each)
500g broccoli (fresh or frozen)
250g cherry tomatoes
200g pitted olives (half black, half green)
100ml olive oil
5 garlic cloves
250ml tomato sauce
1/2 teaspoon dried basil
1/2 teaspoon Herbes de Provence
1/2 teaspoon chili flakes with garlic and parsley (or an aglio e olio mix)
salt (to taste)
Instructions
1. Bring a large pot of water to a boil and add salt. Once boiling, add the capellini or any long pasta you are using. Cook according to the package instructions. Drain, but do not rinse.
2. Cut the broccoli into florets and blanch them in salted water for 2-3 minutes. They should be slightly crunchy, not too soft. Drain them immediately in cold water to preserve their color.
3. Wash the cherry tomatoes and cut them in half. Peel and thinly slice the garlic cloves.
4. In a wok or large skillet, heat the olive oil. Add the garlic slices and cook on low heat until they start to become fragrant. Add the tomatoes and stir for 2-3 minutes until they soften slightly.
5. Add the drained tuna (you can save a little oil for flavor), then add the broccoli florets. Gently mix without smashing them. Remove the mixture from the skillet and set it aside in a bowl.
6. In the same skillet, add the tomato sauce. Season with basil, Herbes de Provence, the chili mix, and salt if needed. Let the sauce simmer on low heat for 5 minutes.
7. Add the drained pasta to the tomato sauce and mix well to coat evenly.
8. Serve the pasta on plates. Top with the tuna and broccoli mixture. Add the sliced or halved olives on top. You can drizzle with a little extra olive oil.
Why I Make This Recipe Often
It's one of those quick recipes that I can easily adapt, especially when I have leftover vegetables or a can of tuna on hand. The pasta and tuna hold up well for packing if I want to take it to go. I also like that there’s no need for complicated techniques or special equipment.
Tips and Variations
Tips
Cook the pasta al dente. It will soften a bit more once mixed with the hot sauce.
Do not overcook the broccoli – it should remain green and slightly firm.
If using tuna in water, add a bit more olive oil for flavor.
Choose pitted olives for convenience.
Substitutions
You can use spaghetti, linguine, or any other long pasta you have on hand.
Broccoli can be replaced with zucchini cut into sticks or asparagus.
Tomato sauce can be substituted with canned crushed tomatoes or finely chopped fresh tomatoes.
If you don’t have mixed olives, any type will do.
Variations
Add capers for a more intense flavor.
Sprinkle some grated Parmesan on top if you want something saltier.
You can add fresh basil leaves at the end.
For a spicier kick, add more chili flakes.
Serving Ideas
It’s best enjoyed fresh but can also be served at room temperature.
You can add a simple green salad as a side.
It can be packed in a container for lunch the next day.
Frequently Asked Questions
How salty is the dish?
It depends on the olives and tuna. Taste at the end and adjust the salt only if necessary.
Can I use tuna in water?
Yes, but add more olive oil to the sauce, or it will turn out too dry.
Can I use short pasta?
Yes, but texturally, long pasta holds the tomato sauce better.
Can I freeze the pasta with tuna?
I do not recommend it. The texture of the pasta and broccoli will change after thawing.
Is it okay to use frozen broccoli?
Yes, just don’t overcook it. It cooks quickly and can become mushy.
Nutritional Values (per serving, estimated)
Calories: 520 kcal
Protein: 25g
Carbohydrates: 65g
Fat: 18g
Fiber: 7g
This dish is filling, providing a good amount of protein and fiber from the tuna and vegetables.
Storage and Reheating
Pasta with tuna and broccoli will keep in the fridge for 2 days in a sealed container. It can be reheated in the microwave or in a skillet with a little water or sauce over low heat. I do not recommend keeping it longer, as the tuna and broccoli will lose their texture. If you take it to go, do not leave it in the heat for several hours.