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Pasta with Tuna and Vegetables Recipe

Looking for a fresh and tasty summer pasta recipe? Try this Pasta with Tuna and Vegetables Recipe, easy to prepare and really healthy. Prepared just with some can-oiled tuna, vegetables and shredded mozzarella cheese is the simplest pasta dish that you can ever prepared.


PREP: 30 min

INACTIVE TIME: 1-2 hours

COOK: 20 min




500g - short pasta, as penne, farfalle or rigatoni

1 - cup can-olied tuna

1 1/2 - cup cherry tomatoes, halved

1/2 - cup shredded mozzarella cheese

1 - onion, chopped

1 - cerely stalk, chopped

1 - carrot, chopped

1/2 - cup green olives, pitted and chopped

1/2 - cup black olives, pitted and chopped

1 - garlic cloves, minced

1/4 - cup dried oregano

1/4 - cup freshly chopped parsley

1/4 - freshly chopped basil

1/2 - cup extra virgin olive oil

- salt and pepper to taste


Bring a large pot of salted pot(like the sea water) in a boil and cook the penne pasta according to package directions or AL DENTE, and drain in a colander. Place in a large bowl and sprinkle with 2 tablespoons of oil. Do not cover, let the pasta at room temperature. Chop all the vegetables, flake in tuna and mix all well in a large bowl to combine, sprinkle with the remaining olive oil, season with salt, pepper and oregano. Mix all again, cover with plastic wrap and let rest in fridge for 1-2 hours. Remove the tuna and vegetables sauce from fridge, stir the pasta into the mixture and mix carefully, to incorporate all the ingredients to the pasta. Top with the shredded mozzarella cheese and garnish with the chopped freshly herbs.

Pasta with Tuna and Vegetables