Rigatoni in Tomato Sauce With Tuna and Olives

5 days ago 7

Democracy Dies successful Darkness

3.7 (80)

By Ellie Krieger

Pasta tossed with herb condiment and canned, oil-packed tuna is simply a staple of Italian location cooking, and with bully reason. It’s perfectly delicious and casual to propulsion unneurotic with affordable pantry ingredients. Sliced greenish olives adhd a complementary brininess, and a sprinkle of parsley finishes the crockery with grassy freshness. This crockery is tasty and exceptionally budget-friendly made with regular canned tuna, but utilizing best-quality canned oregon jarred tuna successful olive lipid elevates it further.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Ingredients

measuring cup

Servings: 4 (makes astir 10 cups)

One (28-ounce) tin whole, peeled tomatoes, preferably San Marzano
3 tablespoons olive oil
4 ail cloves, sliced
2 anchovies (optional)
1/2 spoon crushed reddish capsicum flakes
Fine salt
12 ounces dried rigatoni oregon different abbreviated pasta shape, preferably whole-grain
Two (5-ounce) cans oil-packed tuna, preferably no-salt-added, drained
1/2 cupful (1 3/4 ounces) sliced pitted greenish olives, specified arsenic Castelvetrano (12 olives)
1/4 cupful chopped caller flat-leaf parsley

Nutritional Facts

Per serving (2 1/2 cups)

Calories
585
Fat
19 g
Saturated Fat
2 g
Carbohydrates
74 g
Sodium
735 mg
Cholesterol
18 mg
Protein
28 g
Fiber
12 g
Sugar
10 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Tested by Olga Massov.

Published January 20, 2026

Updated March 18, 2026