Ingredients
12 oz (340g) pasta (penne or fusilli preferred)
2 cans (6 oz each) chunk light tuna, drained
3 cups roasted tomatoes (fresh or canned)
1 cup Kalamata olives, halved
1/4 cup olive oil
4 garlic cloves, minced
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper
1 cup freshly grated Parmesan cheese
1/4 cup fresh basil, chopped
1/2 cup crumbled feta cheese (optional)
Instructions
Preheat oven to 375°F (190°C)
Cook pasta according to package instructions; drain and set aside
In a large bowl, combine tuna, tomatoes, olives, garlic, oregano, basil, salt, and pepper
Mix in half the olive oil until well combined
Transfer pasta to a baking dish and toss with half the olive oil
Spread the tuna-tomato mixture over the pasta
Sprinkle Parmesan and feta cheese on top
Drizzle remaining olive oil and bake for 25-30 minutes until golden
Garnish with fresh basil before serving
Notes
Use whole wheat pasta for a heartier option
Fresh cherry tomatoes work well if roasted
Substitute vegan cheese for dairy-free version
Store leftovers in an airtight container for up to 3 days
- Prep Time: 15
- Cook Time: 35
- Category: Mediterranean Table
- Method: Baking
- Cuisine: Mediterranean
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 6g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg