Farfalle with Tuna


Preparation Time: 5 minutes

Cook Time: Varies


If you need a fast, but healthy, weeknight meal to feed a hungry family, this dish fits the ticket. This meal can be made in the time that it takes to boil water and cook pasta - on your table in about half an hour from start to finish. Regular pasta is dressed up with a simple tomato sauce base with sliced black olives and flaked canned tuna. Feel free to add more olives to the sauce if your family really enjoys them. The recipe also easily doubles, so if you've a larger family or if they're just particularly hungry one night, making extra is not a problem. Serve with a simple green salad or crusty bread for a complete meal.


  • 3 1/2 cups farfalle (bow tie pasta)
  • 2 1/2 cups tomato sauce
  • 6 oz. can tuna in olive oil
  • 8 - 10 pitted black olives, cut into rings
  • Kosher salt
  • Freshly ground black pepper
  • Chopped fresh herbs (optional - can use basil, marjoram or oregano - garnish with fresh oregano, if you can)


Cook the pasta in a large pot of lightly salted boiling water according to the package directions.

Heat the tomato sauce in a separate pan and add the olives.

Drain the canned tuna and flake it with a fork. Add the tuna to the sauce with about 4 tbsp. of the pasta cooking liquid. Taste and adjust the seasonings. If you are adding fresh herbs, now is the time to mix them into the sauce.

Drain the pasta thoroughly and tip it into a large, warmed serving bowl. Pour the tuna sauce over the top and toss lightly to mix. Serve immediately.

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