Mediterranean Tuna and Artichoke Pasta

• 8 oz pasta (penne or farfalle)
• 1 can (14 oz) artichoke hearts, drained and quartered
• 1 can (5 oz) tuna in olive oil, drained
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup pitted Kalamata olives, chopped
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 2 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• Red pepper flakes (optional)

Steps

1. 1 Cook pasta according to package instructions until al dente; drain and set aside.
2. 2 In a large skillet, heat olive oil over medium heat.
3. 3 Add garlic and sauté until fragrant, about 1 minute.
4. 4 Add artichoke hearts, cherry tomatoes, and oregano; cook for 3-4 minutes.
5. 5 Stir in lemon juice, salt, and pepper.
6. 6 Gently fold in the cooked pasta, tuna, feta cheese, and olives.
7. 7 Remove from heat and stir in parsley.
8. 8 Serve immediately, garnished with red pepper flakes if desired.

Equipment

• Large pot
• Skillet
• Tongs or spatula

Variations

• Add grilled shrimp for extra protein.
• Substitute sun-dried tomatoes for cherry tomatoes for a deeper flavor.

Substitutions

• Use canned chickpeas instead of tuna for a vegetarian option.
• Substitute goat cheese for feta if preferred.

Pairings

• Serve with a lemony Greek salad.
• A side of garlic bread complements the dish well.

Nutrition

Tips

• For a gluten-free option, use gluten-free pasta.
• Add a splash of pasta water to loosen the sauce if needed.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to restore moisture.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently on the stovetop with a splash of water or olive oil.

Serving Suggestions

• Pair with a crisp green salad and warm, crusty bread.
• Serve with a glass of dry white wine for a refreshing touch.

FAQ