Pasta With Tuna and Black Olive Vinaigrette

Photo by John Kernick
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 648 calories
    • Calories 47 calories from fat
    • Fat 34 g
    • Sat Fat 4 g
    • Cholesterol 0 mg
    • Sodium 585 mg
    • Protein 35 g
    • Carbohydrate 55 g
    • Sugar 0 g
    • Fiber 9 g


  1. Check 12ounces regular or whole-wheat rigatoni or penne
  2. Check 1/2cup extra-virgin olive oil
  3. Check 2 cloves garlic, finely chopped
  4. Check 1tablespoon capers, rinsed, drained, and chopped
  5. Check 1/2cup kalamata olives, pitted and roughly chopped
  6. Check 1/2cup chopped fresh flat-leaf parsley
  7. Check 2tablespoons fresh lemon juice
  8. Check 1/4teaspoon black pepper
  9. Check 2 6-ounce cans tuna, drained


  1. Cook the pasta according to the package directions. Drain and rinse under cold water.
  2. Meanwhile, heat 3 tablespoons of the oil in a large skillet over medium-low heat. Add the garlic and cook until softened, about 2 minutes.
  3. Add the capers and olives and cook for 3 minutes. Stir in the parsley and cook until wilted, about 1 minute.
  4. Remove from heat. Add the lemon juice, pepper, and the remaining oil.
  5. Divide the pasta among individual bowls. Top with the tuna and olive vinaigrette.