Wednesday, August 17, 2011

Vacation Pasta II: Mini-Rotelle Pasta with Tomatoes, Tuna, Olives, and Capers

This is the second recipe from our recent vacation. It is loosely based on a Puttanesca sauce but the tomatoes should stay a little firm and crunchy to add some freshness to the dish.

7-8 oz mini Rotelle pasta
1-2 tbsp olive oil
1 medium onion, chopped
300 g cherry tomatoes (about 20-25), quartered
1-2 tbsp Italian herbs
black pepper
1-2 tbsp capers, coarsely chopped
grated zest of 1 lemon
20 stuffed green olives, quartered lengthwise
2  5-oz cans tuna, drained

Cook pasta as per instructions. Drain. Heat oil in a large skillet over medium heat. Add onion and cook until soft and starting to brown, about 8-10 minutes. Add cherry tomatoes, herbs, salt, and pepper, and until heated through and tomatoes are slightly soft, about 5-7 minutes. Add lemon zest, capers, olives, and tuna, and cook until heated through. Mix with drained pasta and serve.


  1. This is exactly what I was looking for! Thanks for sharing the recipe!

  2. Oh how nice! I also do it in this way.

  3. What a GREAT recipe! I could make this with chicken and have a feast!

  4. I love that you added capers to this yummy!