As someone who is celiac, lactose intolerant and allergic to almonds, it is so important that all my recipes cater to people with multiple dietary restrictions and/or food allergies! I was diagnosed with celiac disease (the celiac gene) and a lactose intolerance in my early 20s and have been on a mission since to create easy, delicious recipes for others with food allergies!

Cooking easy allergy friendly meals should not have to be difficult! All my recipes are gluten free and tree nut free. If they are not already dairy free I will always give an option to make it dairy free!

This olive tapenade pasta is the perfect quick dinner for an olive lover! It is a simple pasta dish with plenty of tapenade and tuna. This simple meal is perfect for a busy weeknight and is sure to please the whole family. It is made in a single large skillet, just like my one pan gluten free cheesy taco skillet.

This olive tapenade pasta is gluten free, dairy free, nut free and is able to be made low fat and low carb.

why you’ll love this recipe

Minimal Ingredients & Simplicity: It requires only 4 base ingredients (pasta, tapenade, tuna, spinach) and a few seasonings, minimizing prep and shopping time.
One-Pan Wonder: Everything cooks and combines in one pot, reducing post-dinner dishwashing significantly.
Speedy Preparation: Cooking pasta typically takes 8-12 minutes. While it cooks, combine other ingredients – the entire recipe comes together within 15 minutes.
Weeknight Hero & Meal Prep Friendly: Its simplicity and quickness make it perfect for busy evenings. Double or triple the recipe for meal prep, storing portions in airtight containers for grab-and-go lunches or quick dinners.
Low-Fat Options: Choosing tuna packed in water and using minimal added oil creates a naturally low-fat dish.
Dairy-Free Friendly: The recipe is inherently dairy-free, accommodating lactose intolerance or vegan dietary preferences.

ingredients & substitutions

Pasta: Choose any gluten-free kind you like (penne, fusilli, rotini). Cook in salted water for the most flavor.

green olive tapenade: This is a spread made with olives, capers, and oil. Look for one you like, or make your own cup of olive tapenade in a food processor with black olives, green olives, fresh parsley, basil leaves, lemon zest and a bit of olive oil!

Tuna: Canned tuna in water is best for a low-fat option. You can use tuna packed in oil if you prefer, but drain the oil first. I like to flake the tuna before adding it.

Spinach: Fresh spinach adds vitamins and wilts easily in the hot pasta. Frozen spinach, thawed and squeezed dry, works too.

taste & texture

The pasta is al dente, offering a satisfying bite. Olive tapenade brings briny, salty flavor, balanced by tuna’s richness. Spinach adds a leafy texture and freshness. It’s not creamy, but the olive tapenade lightly coats the pasta.

directions

Step 1

Cook the pasta: Bring large pot of water with salt to a boil. Add the pasta and cook according to package instructions until al dente. Drain and reserve 1/2 cup of the pasta water.

Step 2

Prepare the sauce: While the pasta cooks, combine the olive tapenade, flaked tuna, and chopped spinach in a small pan. Stir until well combined.

Step 3

Combine and finish: Add the drained pasta to the skillet. Warm ingredients together for 1-2 minutes. Add salt and black pepper to taste. Option to add an extra virgin olive oil drizzle on top.

expert tips & tricks

Use a flavorful olive tapenade with ingredients like capers, anchovies, or garlic for added depth.
Add a squeeze of fresh lemon juice to brighten the flavors.
For a vegetarian option, omit the tuna and add another cup of chopped spinach or other vegetables like roasted red peppers or sun-dried tomatoes.
Get creative with your garnish! Other options include crumbled vegan cheese, parmesan cheese, fresh basil, red pepper flakes, cherry tomatoes, chopped kalamata olives or pine nuts.
Serve this pasta recipe with golden brown toasted crusty bread or gluten free bread.
I like to serve with extra drizzles of olive oil, gluten free crispy breadcrumbs or a squeeze of lemon.

how to make this lower carb

For a low-carb twist, swap the pasta for a veggie noodle option like spiralized zucchini or hearts of palm.

how to make this low fat or healthier

To keep it low-fat, choose tuna packed in water and ditch the added oil. Opt for a tapenade with minimal oil or make your own using water instead.

how to make this vegan

For a vegan version, ditch the tuna and double the chopped spinach or add another hearty vegetable like roasted lentils or crumbled tempeh.

how to serve, store and meal prep

Serve your Olive Tapenade Pasta hot for the freshest experience. You can also serve it cold for a pasta salad.

Leftovers store well in the fridge for up to 3 days in airtight containers. To freeze, portion it out into separate containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

When reheating, use a stovetop over medium heat, adding a splash of water or olive oil to prevent drying. Alternatively, pop individual portions in the microwave on medium power, stirring halfway through, until warmed through.

For meal prep, I like to divide cooked pasta into single-serving containers. Store them in the fridge for grab-and-go lunches or quick dinners.