alive logo

Burst Cherry Tomato and Tuna Pasta with Fresh Chili and Olive Oil

Serves 6


    Burst Cherry Tomato and Tuna Pasta with Fresh Chili and Olive Oil

    Burst cherry tomato, spinach, corn, and tuna (or salmon or chickpea) pasta with fresh chili and olive oil makes for a warm-weather, southern Italian-style pasta that’s light, fresh, and endlessly adaptable.


    Plant-based pasta

    Remove tuna or salmon in this recipe and replace with 18 oz (540 mL) can chickpeas, drained and rinsed, or 1 cup (250 mL) chopped toasted walnuts.


    Burst Cherry Tomato and Tuna Pasta with Fresh Chili and Olive Oil


      • 1 lb (450 g) short whole grain or gluten-free pasta such as fusilli
      • Salt, as needed
      • 1/3 cup (80 mL) extra-virgin olive oil
      • 3 garlic cloves, peeled and minced
      • 1/2 tsp (2 mL) ground oregano or Italian seasoning
      • 1/4 tsp (1 mL) ground cumin
      • 1 tsp (5 mL) lemon zest
      • 2 cups (500 mL) cherry tomatoes
      • 1 cup (250 mL) frozen or fresh corn kernels
      • 2 - 4 oz (117 g) cans tuna or salmon, drained
      • 2 Tbsp (30 mL) lemon juice
      • 5 cups (1.25 L) fresh baby spinach
      • 1/2 fresh red Thai chili, minced, or to taste


      Per serving:

      • calories492
      • protein22 g
      • total fat17 g
        • sat. fat2 g
      • total carbohydrates65 g
        • sugars6 g
        • fibre9 g
      • sodium445 mg



      Bring large pot of water to boil and salt to taste. Cook pasta according to package directions, reserve 1/2 cup (125 mL) cooking water, drain, and then reserve pasta and pot.


      Meanwhile, in large high-sided skillet, heat oil over medium; once shimmering, add garlic and sauté until fragrant, 30 seconds to 1 minute. Stir in oregano, cumin, and lemon zest and cook for a few seconds longer. Add cherry tomatoes and cook, stirring often, until easily burst when pressed gently with wooden spoon, 8 to 10 minutes. Stir in corn, tuna or salmon, and lemon juice.


      Transfer tomato mixture to empty pasta cooking pot; add back drained pasta with spinach and reserved cooking water. Cook over medium until heated through and spinach is wilted. Taste and season with additional salt, if needed. Serve with minced chili on top.



      SEE MORE »
      Eggplant-Crusted Mushroom Quiche with Arame