Beach Pasta
Prep time
Cook time
Total time
I think this works equally well with a short or long pasta. I used a whole wheat pappardelle here.
Serves: 2 servings
  • About 1 pound ripe tomatoes, diced
  • ½ shallot, thinly sliced
  • 10 leaves fresh basil, chopped
  • 10 leaves fresh parsley, chopped
  • One 6½-ounce can of tuna, preferably in olive oil
  • 10 salty black olives, pitted and coarsely chopped
  • ½ cup olive oil
  • Salt
  • ½ pound pasta
  • Handful of fresh breadcrumbs
  1. In a large bowl, combine the tomatoes, shallot, herbs, tuna, olives, olive oil, and a few pinches of salt. Leave at room temperature for at least one hour, or up to about 4.
  2. When you're ready to eat, boil a pot of water. Salt well, the cook the pasta until al dente. While the pasta is cooking, crisp up the breadcrumbs in a small pan with some olive oil. Drain the pasta and add to the bowl of sauce. Mix well, and serve at once, topped with breadcrumbs. (It's also good room temperature.)
Recipe by Big Girls Small Kitchen at