Tuna and Olive Pasta


  • 1 box whole wheat bow tie pasta
  • 3 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1 small white onion, minced
  • 2 teaspoons lemon juice
  • 3/4 cup white wine (I used Pinot Grigio)
  • 2 tablespoons butter
  • 1 cup Sliced California Black Ripe Olives
  • 1 5-oz. can tuna in vegetable oil
  • 2 tablespoons chopped parsley
  • 3 tablespoons parmesan cheese plus more for garnish
  • 2 pinches black pepper
  • Pasta water
  • 1 tablespoon salt for pasta water


  1. Bring a large pot of water to a boil. Once boiling add 1 tablespoon salt and cook bow tie pasta according to package directions.
  2. While pasta is cooking, add 3 tablespoons olive oil to a large saute pan and place over medium heat. Add onions and cook until translucent, about 3 minutes. Next, add garlic and cook for an additional minute until fragrant.
  3. Mix together whine and lemon juice and add it to the onions and garlic. Reduce heat and simmer sauce for about 8-10 minutes. Stir in butter and pepper.
  4. Drain pasta (reserve about 1 cup of pasta water) and add it to sauce along with tuna, parmesan cheese, parsley and olive and mix. Taste for seasoning and add salt or pepper as needed. If pasta seems dry, add a little pasta water to loosen it up. I used about 1 ladle.
  5. Garnish with additional parmesan cheese.
Recipe by:

Stuck on Sweet