Olive and Tuna Rotini

My husband and I were laughing last night about how we used to complain about being stressed and busy. Now that we have a baby, we realize how much free time we used to have! So with even less time to get dinner on the table, I gravitate toward recipes that pack a lot of flavor in just a little bit of cooking time. This olive and tuna rotini is a little bit spicy, really bright from the lemony flavor, satisfyingly salty from the olives and a touch sweet from the marsala wine. It’s great for people who don’t like saucy pasta and can also be eaten cold from the fridge in the middle of the night. 🙂

Olive and Tuna Rotini

 

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Prep time

2 mins

Cook time

10 mins

Total time

12 mins

 

Spicy olive and tuna rotini with fried capers, sweet marsala and a lemony vinaigrette.

Author: Tekesha @ EatMoreFoodProject

Serves: 4

Ingredients

• 16oz box of Rotini pasta
• 4 tbsp olive oil
• 2 4.5 oz cans of tuna in oil (MUST BE IN OIL)
• 1 lemon, zested and juiced
• 1 tbsp minced garlic
• 1 tbsp crushed red pepper
• ¼ cup capers
• 5.75 oz jar of sliced green olives with pimentos, drained
• ¼ cup marsala wine

Instructions

1. Boil the pasta per package directions and drain.
2. In a nonstick skillet, add olive oil, tuna with the oil from the can, lemon zest, garlic, red pepper, capers and olives and pimentos.
3. Fry on high heat for 2-3 minutes, until fragrant.
4. Lower heat to medium, add marsala wine and squeeze in lemon juice.
5. Sauté for an additional 3 minutes.
6. Serve over warm pasta.

Nutrition Information

Calories: 698 Fat: 23.6 Saturated fat: 3.8 Carbohydrates: 89.9 Sugar: 3.3 Sodium: 654 Fiber: 6.1 Protein: 32.6 Cholesterol: 20

3.5.3208

Gather up:

• 16oz box of Rotini pasta
• 4 tbsp olive oil
• 2 4.5 oz cans of tuna in oil (MUST BE IN OIL)
• 1 lemon, zested and juiced
• 1 tbsp minced garlic
• 1 tbsp crushed red pepper
• ¼ cup capers
• 5.75 oz jar of sliced green olives with pimentos, drained
• ¼ cup marsala wine

Boil the pasta per package directions and drain.

In a nonstick skillet, add olive oil, tuna with the oil from the can, lemon zest, garlic, red pepper, capers and olives and pimentos.

Fry on high heat for 2-3 minutes, until fragrant.

Lower heat to medium, add marsala wine and squeeze in lemon juice.

Sauté for an additional 3 minutes.

Serve over warm pasta.

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