Nothing says weeknight dinner quite like a one-pan meal.
Technically, this Mediterranean tuna pasta recipe requires two pans to make it, but technically you could actually make it in one (you’d just have to cook the pasta + drain it, then cook the sauce in the same pan, versus cooking both things simultaneously in two different pans) and, well, technically, you know I’m really not all that technical anyways ;)
Technicalities aside, this pasta dish has been one of my go-to weeknight dinners for a while. In fact, I think my Mom even made some version of it when I was growing up. All these years later and I’m still making it, so if that doesn’t tell you how good it is, I don’t know what will.
Besides being quick and easy, it’s also super filling and packed with protein, healthy fats and fresh flavors. I shared it over on my Instagram stories last month, along with a quick screenshot of ingredients and rough directions, but, per poll results, a large percentage of people asked for me to create a full on recipe post on the site. Your wish is my command, so here we are.
Whip it up (it only takes about 20 minutes to make) serve it with a salad, pour yourself a glass of rosé (I mean, you did just make it through a Monday, right? So you kind of have to reward yourself for that feat!) and enjoy!
What’s one of your go-to weeknight dinners?
Mediterranean Tuna Pasta
1/2 pound of pasta (linguine, fettuccine or spaghetti all work well)
3 tablespoons of olive oil + more to drizzle on before serving
1/2 a medium onion, diced (should equal about 3/4 cup)
5 garlic cloves, minced
1 pound of cherry tomatoes
6 ounces medium green olives, sliced
2 5-ounce cans tuna fish
Feta cheese, crumbled
Fresh parsley, chopped
Bring a large pot of water to a boil over a high-heat burner. Add the pasta and cook until al dente.
While the pasta is cooking, in a large skillet over medium heat, add the olive oil. Heat for a few minutes then add the onion and garlic, and sauté, stirring occasionally, until the onions begin to turn golden brown, about 5-7 minutes. Toss in the cherry tomatoes and continue sautéing for 3-4 minutes, or until the tomatoes begin to burst. Stir in the olives and tuna. Drain the pasta and add that to the pan as well. Sprinkle generously with sea salt and gently toss everything together.
Serve immediately, drizzled with a little extra olive and a generous sprinkle of feta cheese and parsley.
A few ingredient notes- for the tuna, I like to use albacore tuna in water with no salt added, but feel free to use your preferred tuna fish. For the olives, I like to use the green ones because they’re a bit brinier, which adds a nice flavor to the overall dish, but black olives also taste delicious in this recipe. For the tomatoes, I love using the mini heirloom tomatoes that Trader Joe’s sells (just make sure to cut some of the bigger ones in half) or just regular cherry tomatoes. For pasta, I’ve made this with both gluten-free and regular pasta, and both work really well.
Instead of parsley, you can also use basil, dill or cilantro…really whatever you have on hand and/or prefer.
For a dash of extra spice, add a few red pepper flakes to the pasta. For an extra bit of zest, add the juice of half a lemon and a little lemon zest.
Leftovers can be stored in an airtight container in the refrigerator for 3-5 days.