Tuna and Spinach Pasta with tomatoes is a fresh, light and healthy dish. it’s a great way to get in some extra greens.
Delicious, comforting and easy green pasta comes together in just 30 minutes that makes it the perfect week dinner or lunch.
Along with other classic Italian recipes like Eggplants Spaghetti with Anchovies and Aromatic Pasta, Tuna and Spinach Pasta is the perfect meal to make when you want to impress but still want to keep things simple
You might also want to check out Spaghetti with Curry and Pancetta
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What makes this recipe great
- This pasta sauce is perfect for spring and summer days and it only takes a few minutes
- This recipe doesn't call for any hard-to-find ingredients
- This pasta is full of such amazing flavor!
- It’s light and healthy. The pasta sauce is made with spinach and cherry tomatoes. Tuna add some proteins to the dish.
- It's a good choice to sneak green into a dish.
Ingredients
- Pasta: I have chosen orecchiette on this occasion because they pick up the sauce but any pasta of your choice is fine
- Spinach: I use baby spinach as the leaves are more tender and have a sweeter flavor
- Tuna: Use high quality jarred or canned tuna
- Cherry tomatoes: to add flavor and sweetness
- Parsley and Sage: fresh is best
See recipe card for quantities.
Instructions
Peel the shallot and then finely slice it. Wash, peel and chop up the tomatoes and put them aside. Then turn to the olives and roughly chop them as well. Lastly, open the can of tuna, drain off the tuna from the oil (or water) and then, helping yourself with a fork, break it into pieces.
Cook the pasta in a large pan of boiling, salted water for the time indicated by the packet instructions.
While the pasta is cooking, fry the shallot in a non-stick pan for 3 to 4 minutes. At this point, you can add in the Tuna and let the flavors combine before adding the spinach. Stir well. Add the tomatoes, and the olives and keep on cooking for approximately 5 minutes at low heat. Stir well and while mixing well.
Salt and pepper to taste and cook for a further 1 minute.Drain the pasta ‘al dente’ and transfer it to the pan with the other ingredients. Mix everything together for a minute and then serve immediately.
Substitutions & Variations
- Pasta - I have chosen orecchiette on this occasion because they pick up the sauce but any pasta of your choice is fine Arborio or Vialone nano is good as well.
- Cherry Tomatoes - you can replace them with other tomato types, grape tomatoes work well
- Capers - capers can be replaced with black olives
- Spicy - add chili pepper flakes or some spicy oil to imbue heat into the dish
- Shallot - If you don’t have shallots on hand, red or white onion works.
- Spinach- Regular spinach will also work if that is what you have on hand
Storage
Keep in an airtight container in the fridge for the day after. Do not keep it longer than 2 days and preferably eat it at room temperature. Before serving, give it a good stir.
Frequently asked question
No, it’s not necessary. If you blanch spinach, you will have more watery spinach.
Transform this pasta into a vegan recipe by using tofu.
Yes, absolutely. You can use gluten-free pasta to make it perfect for gluten-free diet.
Choose the best-quality kind you can find that fits in your budget
Yes, it’s a balanced meal. You can make it healthier using brown pasta.
This summer pasta doesn't stand up well to freezing.
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Recipe
Tuna and Spinach Orecchiette
Ingredients
- 500 gr. fresh Orecchiette or 350 gr. any other short and smooth pasta
- 200 g canned Tuna in oil
- 300 gr. fresh spinach
- 200 gr. cherry tomatoes
- 2 shallots
- 3 tbsp. extra virgin olive oil
- 1 handful black olives
- salt
- pepper, red chilli pepper flakes
Instructions
- Cut the hard ends of the spinach ad discard them, then wash the spinach under running water.
- Peel the shallot and then finely slice it. Wash, peel and chop up the tomatoes and put aside. Then turn to the olives and roughly chop them as well. Lastly, open the can of tuna, drain off the tuna from the oil (or water) and then, helping yourself with a fork, break it into pieces.
- Cook the Pasta in a large pan of boiling, salted water for the time indicated by the packet instructions.
- While the Pasta is cooking, fry the shallot in a non-stick pan for 3 to 4 minutes. At this point you can add in the Tuna and let the flavors combine before adding the spinach. Stir well. Add the tomatoes, the olives and keep on cooking for approximately 5 minutes at low-heat and while mixing well. Sal and pepper to taste and cook for a further 1 minute.
- Drain the pasta ‘al dente’ and transfer it to the pan with the other ingredients. Mix everything together for a minute and then serve immediately.
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