Spaghetti with tuna, tomatoes and olives recipe for a quick meal

Ingredients for Spaghetti with tuna, tomatoes, and olives

• 570 ml cherry tomatoes, halved (preferably Sun Gold)

• 170 g olive oil-packed Italian or Spanish tuna, drained

• 60 g black olives, pitted, torn

• 15 g fresh parsley, chopped

• 5 ml freshly ground black pepper

• 45 ml extra-virgin olive oil, plus more to taste

• 5 ml kosher salt, plus more to taste

• 450 g thin spaghetti

• 15 ml fresh lemon juice

How to make Spaghetti with tuna, tomatoes, and olives

1. Combine the tomatoes, tuna, olives, parsley, pepper, 3 tablespoons of oil, and 1 teaspoon of salt in a large bowl.

2. Bring a large pot of salted water to a boil. Cook the spaghetti, stirring occasionally, until al dente, about 8–10 minutes. Drain the spaghetti and add it to the tomato mixture.

3. Stir vigorously to combine and add more oil as needed to fully coat the pasta. Season with additional salt to taste.

4. Transfer the pasta to a serving bowl or platter. Drizzle with lemon juice and serve.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.