Pasta with Tuna, Tomato, & Green Olives

Pasta with Tuna, Tomato, & Green Olives
Photo by Scott Phillips


  • 1/3 cup pitted and quartered green olives
  • 2 cups very finely chopped canned tomatoes with their juices
  • 1 can (6 to 7 oz.) imported tuna packed in olive oil, well drained and very finely minced
  • 1 tsp. fennel seed, crushed in a mortar or spice grinder
  • 3 Tbs. finely minced fresh flat-leaf parsley
  • ¾ lb. dried penne, rigatoni, spaghetti, or perciatelli
  • Generous pinch hot red chile flakes
  • + 4 more ingredients
    • (see "How to pit olives without frustration")
    • 2 to 3 large cloves garlic, minced
    • Salt
    • 4 Tbs. extra-virgin olive oil

Bring a large pot of salted water to a boil over high heat. Heat 3 Tbs. of the olive oil in a 12-inch skillet over moderate heat. Add the garlic, chile flakes, and 2 Tbs. of the parsley and sauté briefly to release the fragrance of the seasonings. Add the tomatoes and fennel seed. Bring to a simm...

View full recipe at Fine Cooking


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