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A view of Tuna and Spinach Orecchiette in a grey dish on a blue wooden table. The dish shown fresh cherry tomatoes and spinach on top. On the side some tomatoes
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Tuna and Spinach Orecchiette

Tuna and Spinach Pasta with tomatoes is a fresh, light and healthy dish. it’s a great way to get in some extra greens.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: pasta
Cuisine: Italian
Servings: 4 people
Author: Alessandra

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.