cooking · Dinner

Sun Dried Tomato Pesto and Tuna Pasta

Not a low-fat dish by any means but it is a wonderful treat. And it further lowered the canned goods residing in my pantry (part of the goal which I am working steadily on reaching – of minimal processed foods). I had come across the sun-dried tomato pesto on a buy one get one free deal awhile back, it normally isn’t very affordable, although I have seen similar items sold at Target and Trader Joe’s at reasonable prices. And yes, oil packed tuna isn’t popular (due to the fat) but it tastes so much better than bland water packed! And it is better for you if you indulge periodically than than the water ones.

Sun Dried Tomato Pesto and Tuna Pasta


  • 13.25 ounce package high fiber or multigrain small shell pasta
  • 6.25 ounce jar sun-dried tomato pesto (about ¾ cup)
  • 4.5 to 6 ounce can oil packed tuna
  • 14 ounce can artichoke hearts, drained well and diced
  • ¼ cup drained Kalamata olives (pitted), finely chopped (measure after chopping)
  • ¼ tsp ground black pepper
  • Parmesan cheese


Bring a large pot of water to a boil, add the pasta and cook for time on package. Reserve ½ cup pasta water, drain the pasta.

In a large skillet heat the pesto, tuna, artichokes, olives and pepper over medium-low. Toss with the cooked pasta and the reserved water. Add cheese to taste (about a ¼ cup) and serve.

Serves 3 to 4.


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