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Greek-Style Pasta Toss

Category: Pastas & Rice
Servings: 4
Prep + Cooking Time: 35 Minutes

Ingredients: (Conversion Chart)

  • 16 ounces fusilli or corkscrew pasta
  • 1 can tuna in oil
  • 2 cloves garlic, crushed
  • teaspoon dried oregano
  • teaspoon crushed red pepper
  • 1 cups roasted red peppers, drained, coarsely chopped
  • cup olives, pitted and chopped
  • 3 tablespoons capers, drained
  • cup fresh parsley leaves, chopped


  1. Heat large saucepot of salted water to boiling over high heat. Add pasta and cook.
  2. Meanwhile, drain tuna, reserving 1 tablespoon oil. Set tuna aside.
  3. In skillet, heat reserved oil over medium heat until hot. Add garlic, oregano, and crushed red pepper, and cook 1 minute, stirring. Add roasted red peppers, olives, capers, and drained tuna, and cook 1 minute, stirring gently to break up tuna chunks.
  4. Drain pasta, reserving cup pasta cooking water. Return pasta to saucepot. Add tuna mixture, pasta cooking water, and parsley; toss well.

Nutrition Info:

560 calories (27g protein, 90g carbohydrate, 10g fat, 680mg sodium) per serving

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