Pasta with Broccoli and Tuna
Pan-tossed penne with blanched broccoli florets, canned tuna, Taggiasca olives, and garlic-infused olive oil. Finished with Parmigiano-Reggiano and cracked pepper, this quick weeknight pasta combines simple Mediterranean ingredients for a light, satisfying meal.
Ingredients
- ½ medium broccoli head, cleaned and cut into florets
- 5 ½ oz penne
- 2 tbsp extra virgin olive oil
- 1 clove garlic, crushed
- dried red chili peppers
- 1 can (80g) canned tuna, drained
- Taggiasca olives(optional)Kalamata olives1:1similar_fat_profile_different_origin
conf:4
- 2 tbsp Parmigiano-Reggiano, grated, heapingGrana Padano1:1similar_hard_cheese_mildereggs-free
conf:4
- salt(optional)
- black pepper, freshly ground(optional)
Instructions
- 1
Clean broccoli, cut into florets, and blanch for 5 minutes.
- 2
Drain broccoli well. Heat olive oil in a large pan with garlic clove and dried red chili peppers until fragrant, then remove the garlic and chili.
- 3
Add drained broccoli, Taggiasca olives, and canned tuna to the pan and cook over high heat.
- 4
Cook penne separately until al dente, drain, and add to the pan with the broccoli mixture.
- 5
Pour in a splash of pasta cooking water and grated Parmigiano-Reggiano, then toss over high heat.
- 6
Season with ground pepper to taste and toss again. Reserve some sauce to serve on individual plates.
- 7
Divide pasta among bowls and top each with reserved sauce.
Tips
Blanching broccoli briefly ensures it remains slightly firm; it will finish cooking in the pan with the sauce.
Reserve pasta cooking water before draining; a small amount helps emulsify the sauce and coat the pasta.
Toast the garlic and chili in oil gently to flavor without burning, then remove them for a subtle heat.
Good to Know
Refrigerate leftovers in an airtight container for up to 2 days. Do not freeze; the broccoli texture will degrade.
Prepare broccoli florets and store covered; drain and cube the canned tuna. Cook pasta and assemble just before serving for best texture.
Serve hot, spooning reserved sauce over each portion. Pair with a dry white wine.
Common Mistakes
Do not over-blanch broccoli to avoid mushy florets that will not hold texture when tossed.
Do not skip draining the blanched broccoli well to avoid a watery, oily sauce.
Do not add pasta water all at once to avoid making the dish soupy; add gradually while tossing.