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Broccoli Basil Pasta with Marinated Tuna

Prep Time 10 minutes
Cook Time 15 minutes
Servings 4

Ingredients

  • 3 cups frozen or fresh broccoli (stems and florets, see note)*
  • 12-16 oz rigatoni or other short pasta shape
  • 2 cups loosely packed basil
  • 1 heaping cup frozen spinach
  • 1/4 cup packed pitted green olives (or use 2 tbsp capers)
  • 4 tbsp butter
  • 1 tbsp lemon juice
  • 1-2 cloves garlic
  • 1/2 tsp kosher salt
  • 1 cup crumbled feta, goats cheese, and/or grated parmesan, for topping
  • Black pepper, for topping
  • Chopped walnuts, for topping

For the marinated tuna (optional):

  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 2 tsp dijon mustard
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 (5 oz) cans wild tuna, drained
  • Other topping ideas: ~ roasted tomatoes, crispy capers/garlic, chopped grilled sausage or chicken
  • *Broccoli stems are very flavorful and using them will result in a silkier sauce. Be sure to use a peeler or a knife to trim off the outer fibrous layer of the stems. If using frozen broccoli (this is what I used), you can ignore this!

Items you can prep ahead (optional)

  • Make marinated tuna (if using).
  • Pit ¼ cup green olives.
  • If using fresh broccoli, chop 3 cups worth florets and stems (peel the stems if using).

Instructions

  • Fill a large pot with water (about 3 quarts) and bring to a boil. Season generously with salt (about 1 tbsp). Add the broccoli to the boiling water and let cook for 1 minute, or until no longer frozen (if using fresh broccoli, cook until very tender, maybe 2 minutes). Use a fine mesh sieve to remove the broccoli and transfer to a high-speed blender.
  • Add the pasta to the boiling water and cook according to the package instructions. Reserve at least 1 cup of pasta water, then drain and transfer to the pot.
  • To the blender, add the basil, spinach, olives, butter, lemon, garlic and salt. Add 1 cup of the reserved pasta water and blend until smooth, using a tamper tool to encourage everything to blend.
  • Pour the sauce into the pot with the pasta and stir to coat the noodles. Serve topped with marinated tuna (if using), cheese, pepper, and walnuts.

To marinate the tuna:

  • Add the oil, lemon, mustard, salt and pepper to a container with a lid and whisk until combined. Add the tuna, breaking it into chunks, and stir to coat the tuna in the marinade.

Notes

Substitutions:

  • To make vegan, use olive oil in place of butter. Skip the cheese on top and sprinkle with flaky salt and extra nuts instead. Sub a can of drained beans for the tuna and marinate in the same mixture.
  • To make gluten-free, use a gluten-free pasta.
  • Use any herbs or a mix of herbs in place of basil, though basil is hard to beat!
  • Use fresh instead of frozen spinach - about 4-5 cups loosely packed
  • Use canned salmon or sardines in place of tuna.

Storage:

  • Store leftovers in an airtight container in the fridge for up to 3 days.

Leftovers + Repurposing:

  • Warm up leftovers in the microwave until warmed through, stirring every 30 seconds. Top with tuna, nuts, cheese, and pepper. If skipping the tuna, squeeze some fresh lemon over top.