Pasta con Tonno (Pasta with Tuna)


  • 1 lb pasta (shorter pasta works best with this chunky sauce)
  • 2 Tbsp. Milanese Gremolata Olive Oil
  • ½ onion, diced
  • 1 garlic clove, minced
  • 1 large can chopped tomatoes
  • 1 large can tuna (try to find tuna canned with olive oil)
  • 1 cup frozen peas
  • zest from one lemon
  • salt and pepper
  • a generous bunch of fresh chopped Italian flat leaf parsley
  • Sicilian Lemon White Balsamic for drizzling


  1. In a large pot with boiling water cook pasta according to package directions.
  2. Meanwhile in a saucepan heat up Milanese Gremolata Olive Oil. Add onions and garlic and sprinkle with salt and pepper. Stir and cook for 2 minutes then add the chopped tomatoes and tuna. Let simmer for 15 minutes. Add the frozen peas, lemon zest, and salt and pepper to taste.
  3. Take sauce off the heat and stir in the fresh parsley.
  4. Toss with pasta and drizzle with additional Milanese Gremolata Olive oil and a splash of Sicilian Lemon White Balsamic.
Note: this pasta freezes very well for a quick heat and serve meal!
January 18, 2019 — The Unrefined Olive