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Delicious Angel Hair in Tomato, Tuna and Olive Sauce

Delicious Angel Hair in Tomato, Tuna and Olive Sauce

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AIRAMA

You'll love this blend of tomatoes, tuna and black olives in a homemade tomato sauce. My mom would make this during Lent for the family, but you'll want to make it all year round. My husband (who hates tuna), raves about this dish. It's different and very delicious. Tastes even better heated the next day. Serve with some garlic bread and a salad and you have a complete dinner.

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Nutrition

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  • Calories:
  • 314 kcal
  • 16%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 796 mg
  • 32%

Based on a 2,000 calorie diet

Directions

  1. Heat olive oil in a skillet over medium heat. Stir in onion and garlic, and cook until tender. Mix in tuna and peeled tomatoes; cook until heated through. Mix in olives. Season with basil, oregano and pepper. Cook and stir 5 minutes. Stir in tomato puree. Cover, reduce heat to low and simmer 30 minutes, stirring occasionally.
  2. Bring a large pot of lightly salted water to a boil. Place angel hair pasta in pot and cook 4 minutes, or until al dente. Serve topped with the sauce and sprinkled with Parmesan cheese.
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Reviews

Gracey
13
11/7/2008

This recipe is a staple at our house! It is an all time classic, easy and inexpensive. I added one red bell pepper.

KATHIANNM
12
3/20/2006

Wow, this sauce was very bland, but has potential. I made a few changes for improvement to perhaps 3.5 - 4 stars. The changes are in lieu of the original ingredients. Use: 1.) 12 oz. Solid White Albacore; 2.) 14.5 oz can Hunt's Diced Tomatoes, undrained; 3.) Use 8 0z. chopped black olives; 4.) use 3 cloves pressed garlic cloves, 1 tsp dried basil and 1/2 tsp dried oregano, 1/4 tsp red pepper flakes; 5.) Add 3 TBS capers (these really make a difference!); and 6.) Top with grated Romano cheese for extra flavor. Allow flavors to blend in refrigerator before serving.

Susan
9
6/19/2008

Even though I made a few minor changes, I gave this five stars because it's a great basic recipe - it's simple, easy, and a big hit with my family. And I always adjust recipes to suit my own taste, anyway. I added rosemary, capers and sea salt. I had no tomato puree, so I used crushed and whole tomatoes, broken up (with a pinch of sugar). It's important to use the solid white, not chunk light tuna. I used 12 oz of solid white and didn't add it until cooking was almost done, so that it would not disintegrate. I was very liberal with the olive oil and garnished with lots of fresh basil.