Easy Mediterranean Pasta with Tuna and Tomatoes Recipe
A quick & easy Mediterranean inspired pasta with tuna, diced tomatoes, olives, capers, lemon, parsley and oregano that you can make in 30 minutes or less
Servings: 4
Equipment
Ingredients
- 8 ounces fusilli spiral pasta (multigrain, whole wheat or gluten-free)
- 1 tablespoon extra virgin olive oil
- 1 can (14 to 15 ounces) diced tomatoes with Italian seasonings, undrained
- 1/4 cup pitted brine-cured black olives, like kalamata, quartered
- 1/4 cup brine-cured capers, drained
- 1 can (6 ounces) water-packed tuna, undrained
- 1/2 cup roughly chopped fresh Italian, flat-leaf parsley
- 1-1/2 teaspoons minced fresh oregano (I used 1/2 teaspoon dried)
- 2 teaspoons finely grated lemon zest
- 1 tablespoons freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions, reserving 1/4 cup of the pasta water before draining.
- In the pot you used to cook the pasta, heat the olive oil over medium heat. Add the tomatoes with their juice, olives, capers, and the reserved pasta water.
- Bring the mixture to a gentle simmer and then stir in the pasta and tip in the tuna (liquid and all).
- Reduce heat to low and cook for another minute, stirring to combine and break up the tuna into bite-sized pieces.
- Stir in the parsley, oregano, lemon zest and lemon juice.
- Taste and add salt and pepper to taste and then toss again.
Notes
Serving size: 1/4th recipe
WW Points: 8
Check the WW Points for this recipe and track it in the WW app.
(You must be logged in on a smartphone or tablet.) 7 PointsPlus (Old plan) If you don't have fresh oregano, use 1/2 teaspoon dried instead. This pasta is best served warm or at room temperature, making it a great option for summer nights or make-ahead lunches. It is packed with bold, bright flavors and comes together with mostly pantry staples. Served with a simple green salad alongside, this made for a satisfying dinner. Want to boost the veggies? Stir in a handful of spinach, arugula, or chopped/shredded zucchini at the end.
(You must be logged in on a smartphone or tablet.) 7 PointsPlus (Old plan) If you don't have fresh oregano, use 1/2 teaspoon dried instead. This pasta is best served warm or at room temperature, making it a great option for summer nights or make-ahead lunches. It is packed with bold, bright flavors and comes together with mostly pantry staples. Served with a simple green salad alongside, this made for a satisfying dinner. Want to boost the veggies? Stir in a handful of spinach, arugula, or chopped/shredded zucchini at the end.
Nutrition
Serving: 1/4th recipe | Calories: 274kcal | Carbohydrates: 38.2g | Protein: 17.7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 15mg | Sodium: 674mg | Potassium: 326mg | Fiber: 2.6g | Sugar: 4g | Vitamin A: 834IU | Vitamin C: 22mg | Calcium: 71mg | Iron: 3mg