Recipe courtesy of Michele Urvater

Fiery Tubetti with Tuna and Black Olives

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  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 4 servings
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1 pound tubetti, or elbow macaroni

1/4 cup olive oil

2 cans (7 ounces each) tuna packed in water

10 ounce package frozen petite peas, thawed

1/4 cup lemon juice

2 tablespoons green olive paste or pesto

1/2 teaspoon dried red pepper flakes


  1. Bring a pot of salted water to a boil. Add pasta and cook until tender but still firm to the bite, about 10 minutes.
  2. Place olive oil, tuna, peas, lemon juice, olive paste and pepper flakes in a mixing bowl and mix well with a fork.
  3. When pasta is cooked, drain it thoroughly and return it to the pot, off heat, add tuna mixture to the pot and toss to combine; cover the pot and let mixture sit for a minute to heat through. Season to taste with salt and more pepper flakes if you wish.
  4. Leftovers are delicious served as a salad with mustard mayonnaise dressing or with a vinaigrette; chopped fresh tomatoes are a nice addition as would be chopped fresh parsley.