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Creamy tuna pasta with olives in a white bowl, topped with black pepper and a drizzle of olive oil
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Creamy Tuna Pasta with Olives

A silky tuna pasta made without a drop of cream — blended canned tuna, extra virgin olive oil and starchy pasta water, finished with briny olives.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: Mediterranean
Calories: 790
Ingredients Method Notes

Ingredients
  

  • 7 oz fusilli (200 g), or your favorite short pasta
  • 3 cans tuna packed in water 5 oz each, drained — about 12 oz (350 g) drained
  • 3 tbsp extra virgin olive oil divided: 2 tbsp for the sauce, 1 tbsp for finishing
  • 1 tbsp fresh lemon juice (15 ml)
  • 1/3 cup pitted olives sliced (1.75 oz / 50 g)
  • 1/2 cup reserved pasta water (120 ml), plus more as needed
  • 1 tbsp kosher salt for the pasta water, plus more to taste
  • freshly ground black pepper to taste
  • 1/4 сup freshly grated Parmesan optional, for serving

Method
 

  1. Bring water to a boil, add 1 tbsp kosher salt, and cook the pasta until al dente. Reserve about 1 cup of pasta water before draining.
    Fusilli pasta cooking in a pot of salted boiling water for creamy tuna pasta
  2. Drain the tuna well and set aside about one can's worth, 3.5 oz (100 g). Add the remaining tuna, about 8.5 oz (250 g), to a blender.
    Draining three cans of water-packed tuna into a bowl, with a portion set aside for creamy tuna pasta
  3. Add 2 tbsp extra virgin olive oil, the lemon juice, and 1/2 cup (120 ml) reserved pasta water to the blender. Blend until completely smooth and creamy.
    Tuna, extra virgin olive oil, lemon juice and pasta water blended into a smooth creamy tuna sauce
  4. Pour the tuna sauce into a skillet over low heat. Add the cooked pasta and toss until thoroughly coated, adding more pasta water if the sauce feels thick.
    Creamy tuna sauce warming gently in a skillet over low heat
  5. Fold in the reserved tuna and sliced olives, tossing gently so the tuna stays in flaky pieces.
    Sliced olives and flaked tuna being folded into creamy tuna pasta in a skillet
  6. Season with freshly ground black pepper and salt if needed. Drizzle with the remaining 1 tbsp extra virgin olive oil and optionally finish with Parmesan.
    Finished creamy tuna pasta with olives in a skillet, drizzled with olive oil and cracked black pepper
  7. Serve immediately.

Notes

Keep the heat low when warming the sauce. If it boils, the emulsion can break and the sauce will turn grainy — add a splash of pasta water and toss to bring it back together.