Quick Italian Tuna & Olive Pasta
- In a large bowl, combine tuna with its oil, sliced olives, beans, lemon juice, lemon zest, parsley, celery leaves, and red pepper flakes. Add 1 ½ tablespoons of extra virgin olive oil and lightly toss until well combined.
- Cook pasta in a large pot of boiling salted water, uncovered, until al dente.
- Drain and return to the pot. Add the tuna mixture to the pot and toss well. Add remaining 1 ½ tablespoons of olive oil and lightly toss until pasta is well coated.
- Warm until just heated through. Season with salt to taste.
- Garnish with additional chopped fresh parsley, and drizzle with extra virgin olive oil. Serve immediately.
Benefits of Quick Italian Tuna & Olive Pasta
It is a source of Omega-3, phosphorus, iodine, vitamin B12 and D3 and it is high in protein, selenium and vitamin B3. Nostromo tuna is healthy and savory, and it can be had as it is or used in many recipes
Ingredients
- 2 5-6 oz cans or jars of Italian tuna packed in olive oil
- ½ cup pitted olives, sliced
- 1 ½ cups cannellini beans, rinsed
- 2 tsps lemon juice
- Zest of half a medium lemon
- 2 Tbsps parsley, finely chopped
- 2 Tbsps celery leaves, finely chopped
- ½ tsp crushed red pepper flakes
- 3 Tbsps extra virgin olive oil, divided
- ½ lb spaghetti
- Salt to taste
- Category:
- Cooking:
- Protein: 16g
- Type: Free