Pasta Shells with Tuscan Tuna
Savor the vibrant flavors of coastal Italy with this Pasta Shells with Tuscan Tuna recipe, a simple yet sophisticated dish perfect for weeknight dinners or casual gatherings. Tender pasta shells are coated in a luscious sauce made with olive oil-packed tuna, juicy cherry tomatoes, briny capers, and savory kalamata olives. Infused with fresh parsley, torn basil, and a hint of red chili flakes, this dish is elevated by the zest of lemon for a refreshing twist. Ready in just 30 minutes, it’s light yet satisfying, offering a perfect balance of protein and Mediterranean-inspired flavors. Serve with a sprinkle of Parmesan for an optional cheesy finish, and enjoy a taste of Tuscany in every bite.
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Recipe Information
Ingredients
- 400 grams medium pasta shells
- 2 small cans (about 150 grams each) olive oil-packed tuna
- 3 tablespoons extra virgin olive oil
- 3 garlic cloves, minced
- 200 grams cherry tomatoes, halved
- 2 tablespoons capers, rinsed and drained
- 0.25 cup kalamata olives, sliced
- 2 tablespoons fresh parsley, chopped
- 8 leaves fresh basil leaves, torn
- 0.5 teaspoon red chili flakes
- 1 teaspoon lemon zest
- 1 teaspoon sea salt
- 0.5 teaspoon ground black pepper
- 50 grams grated Parmesan cheese, for serving (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta shells according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
While the pasta cooks, heat the extra virgin olive oil in a large, deep skillet over medium heat.
Add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to let it burn.
Stir in the cherry tomatoes and cook until they soften and release their juices, about 5 minutes.
Add the capers, sliced olives, red chili flakes, and lemon zest. Stir well to combine, and cook for another 2 minutes.
Break the tuna into chunks and gently fold it into the skillet. Cook for 1-2 minutes, just until heated through.
Add the cooked pasta shells to the skillet, tossing to coat in the sauce. If the mixture seems dry, gradually stir in some of the reserved pasta water until the desired consistency is reached.
Season with sea salt and ground black pepper to taste.
Remove the skillet from heat and stir in the chopped parsley and torn basil leaves.
Serve immediately, garnished with grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
2835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.9 g | 141% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 5578 mg | 243% | |
| Total Carbohydrate | 311.4 g | 113% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 19.4 g | ||
| Protein | 149.6 g | 299% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 788 mg | 61% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1884 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
