Spaghetti Peperonata with Tuna and Olives

Pasta peperonata with tuna in a bowl with fork

Spaghetti Peperonata with tuna and olives is a rustic Italian style pasta that’s easy to throw together on a weeknight. It’s an inexpensive, healthy 30 minute meal with that casual Mediterranean ‘let’s set up dinner in the vineyard tonight’ vibe. Not bad for a box of pasta, some fresh peppers, and a can of tuna!

Spaghetti Peperonata in a blue bowl on a wooden table

pasta peperonata with tuna and olives is a quick and easy from-the-pantry-meal.

This authentic peperonata recipe combines always available pantry ingredients with a burst of fresh peppers and tomatoes. It’s hard to believe that spaghetti with canned tuna and olives can be so fresh and vibrant. (Spoiler alert: it’s the peppers!)

Pasta peperonata with tuna in a bowl with fork

I found my inspiration while flipping through Martha Stewart Living in bed the other night. When I came across this spaghetti peperonata with tuna and olives I ripped out the page, set it aside, and went to sleep, happily dreaming about how to make it my own for the next night’s dinner.

Pasta peperonata with tuna and olives in a bowl with fork

ingredients for pasta peperonata

The Italians are masters at combining a little bit of this and a little bit of that into a simple masterpiece. They respect their ingredients ~ every one is top notch and earns its spot in the recipe. Good quality evoo and fresh garlic are a given. With this cast of characters you can’t mess it up.

  • good quality canned tuna, I like to buy the Italian kind, packed in olive oil
  • thin spaghetti ~ I prefer thin because it’s lighter. Be sure to cook it just to the al dente stage, which usually means a couple of minutes shy of what the package says. It should have a nice ‘chew’.
  • fresh bell peppers, the more colorful the better.
  • fresh basil. I love to buy the living plants from my supermarket, they last and last.
  • glossy black olives (check out your supermarket’s olive bar for the freshest.)
  • Parmesan cheese, and remember, it isn’t true Parmesan unless it’s marked Parmigiano Reggiano.

how to pit olives like an Italian ~

Fresh olives from an olive bar are so much better than jarred or canned. And olives with pits have better flavor and texture than those that have been pre-pitted. But how do you get those darned pits out? I like to smash the olive with the side of a chef’s knife, just like you do when you are peeling a clove of garlic ~ check out the video in the recipe card to see me do it.

Pasta peperonata with tuna in a bowl with fork .

I’m a believer in the power of peppers ~ my crisper drawer is packed with them at all times.

I admit, I shop with my eyes and I’ll collect as many different colors as I can, I simply can’t walk by a pile of colorful peppers, whether it’s at the farmers market or in the produce aisle. I’m not afraid of a little heat, either, so anything goes (I  like the surprise factor!)  The result, in a meal like this, is a nice blend of peppery flavors ranging from very sweet to earthy, to hot and spicy.

Peppers for Spaghetti Peperonata with Tuna and Olives

Tip: add a few hot peppers into the mix, a jalapeño, Serrano, or even a few red chile flakes makes this pasta peperonata pop!

The little kick of heat makes a big difference and balances out the sweetness of the bell peppers.

Spaghetti Peperonata with tuna and olives in a blue bowl

TVFGI recommends: multi pot with strainer

The pan is large, but it multi-tasks and has earned its space in my cabinet. I don’t dread making and draining pasta anymore. I use it for a Low Country Shrimp Boil at least once every year!


“We had this for dinner tonight and it was absolutely perfect! My only change was to add some lemon zest, as I was using some lemon juice for something else, and it worked beautifully. Thank you for this flavorful addition to our repertoire!”

Katie

more Italian pasta

Pasta peperonata with tuna in a bowl with fork
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4.57 from 30 votes

Spaghetti Peperonata with Tuna and Olives

Spaghetti Peperonata with Tuna and Olives is a rustic Italian style pasta that’s easy to throw together on a weeknight.  It’s an inexpensive, healthy 30 minute meal with that casual Mediterranean ‘let’s set up dinner in the vineyard tonight’ vibe.
Course Main Course
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Yield 6 servings
Calories 324kcal
Author Sue Moran

Ingredients

  • olive oil
  • 1/2 onion thinly sliced
  • 3 cloves garlic minced
  • 3 bell peppers assorted colors, cored and seeded and sliced in thin strips
  • 1 jalapeño or Serrano pepper thinly sliced
  • 1 small red chile pepper thinly sliced
  • 1 cup cherry tomatoes halved
  • 2 Tbsp yellow raisins or currants
  • 1/2 cup kalamata or oil cured black olives pitted
  • 5 ounce can albacore tuna in olive oil lightly drained
  • a large handful of fresh basil leaves sliced into thin ribbons (reserve some for garnish)
  • 3/4 lb spaghetti
  • 1/2 cup shredded Parmesan cheese

Instructions

  • Add about a tablespoon of olive oil to a large skillet and sauté the onion for a few minutes until it softens. Add the garlic and cook, stirring, for a few minutes more.
  • Add the peppers and cook for about 5-6 minutes, until they are glossy and softened. Add the tomatoes and cook for a minute more. Add the raisins or currants, olives, and tuna to the pan.
  • Cook the pasta just until it reaches the al dente stage. Reserve some of the cooking liquid and then lift out the pasta straight into the pan with the peppers, bringing along a little of the cooking water with it.
  • Toss everything gently together, adding half the cheese, the fresh basil, and a little more pasta water if it seems too dry. Toss until the cheese has melted.
  • Serve topped with the remaining cheese. Garnish with some extra basil if you like. I always do.

Video

Nutrition

Calories: 324kcal | Carbohydrates: 54g | Protein: 16g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 383mg | Potassium: 424mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2114IU | Vitamin C: 83mg | Calcium: 110mg | Iron: 2mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.
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32 Comments

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  • Reply
    Inforapenny
    July 14, 2022 at 7:33 am

    5 stars
    Exceeded expectations. Just sensationally yum-scious! As with most pasta recipes, I reduced the amount of spaghetti so there would be vegetables and sauce in every bite. The golden raisins are a stroke of genius! Thanks for another great one, Sue! Eager to try the Thai pineapple fried rice next!

    • Reply
      Sue Moran
      July 14, 2022 at 8:13 am

      This is a personal favorite of mine so I’m happy you liked it so much!

  • Reply
    Inforapenny
    July 11, 2022 at 12:57 pm

    Sue, when do you stir in the handful of basil ribbons? I don’t see that step in the recipe–only basil used for garnish. Thanks!

    • Reply
      Sue Moran
      July 11, 2022 at 2:12 pm

      I’d toss them at the very end with the cheese, I just clarified that in the recipe!

      • Reply
        Inforapenny
        July 11, 2022 at 4:30 pm

        Thank you! Getting ready to make it!!

  • Reply
    Liz Brumback
    April 1, 2022 at 7:43 am

    5 stars
    I made this last night using red onion and left all ingredients raw using an oil and vinegar dressing. My family loved it!

  • Reply
    Katie
    May 30, 2021 at 3:03 pm

    5 stars
    I’ve made this recipe a number of times, it’s a nice, easy summer meal. I’ve made it as-is and have also added chickpeas, feta, lemon juice and/or zest depending on my mood (and pantry). It’s also really good with chickpea pasta, and is delicious both hot and cold. Thank you!

    • Reply
      Sue Moran
      May 30, 2021 at 3:08 pm

      Thanks Katie, it’s one of my personal favorites. I’ll try adding chickpeas next time.

  • Reply
    Carolyn
    October 27, 2020 at 6:23 pm

    5 stars
    Sue, the video showing how to easily pit an olive is not working.

    • Reply
      Sue
      October 27, 2020 at 7:08 pm

      Should be working now, thanks Carolyn 🙂

  • Reply
    Katie
    March 27, 2019 at 7:45 pm

    5 stars
    We had this for dinner tonight and it was absolutely perfect! My only change was to add some lemon zest, as I was using some lemon juice for something else, and it worked beautifully. Thank you for this flavorful addition to our repertoire!

    • Reply
      Sue
      March 27, 2019 at 7:49 pm

      I’m especially happy to hear good reports on this recipe Katie because it’s one of my personal favorites, I could eat it once a week for the rest of my life, good thing it’s healthy 🙂

  • Reply
    Nadia Ashkenazy-Jones
    October 21, 2018 at 3:39 am

    5 stars
    Hi Sue, just wanted to say thank you very much for this recipe – just made it for lunch for me and my husband (we are currently living in Greece) and it was delicious; I love the mixture of flavours, just my thing! I came across your recipe about a week ago and as I was intrigued by the obviously contrasting flavours of this dish, I decided to subscribe, so thank you for that too. Best wishes, Nadia Ashkenazy-Jones

    • Reply
      Sue
      October 24, 2018 at 9:27 am

      Welcome into the ‘family’ Nadia ~ I’m so glad you enjoyed this!

  • Reply
    Marissa
    September 28, 2018 at 1:07 pm

    5 stars
    It’s always dangerous to visit your site because, even if I’ve just eaten, I leave hungry! This pasta looks and sounds amazing and just went straight on to next week’s menu! Thank you, Susan!

    • Reply
      Sue
      October 24, 2018 at 9:27 am

      You’re so welcome 🙂

  • Reply
    John / Kitchen Riffs
    September 25, 2018 at 4:48 pm

    5 stars
    I love the look of peppers too — and cook with them ALL the time! This is a terrific looking dish — loads of different flavors and textures working together here. Thanks!

    • Reply
      Sue
      October 24, 2018 at 9:28 am

      Peppers are so incredible, no other vegetable (or I guess I should say fruit) comes close to being so versatile.

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