Pappardelle with tuna, grilled zucchini, olives & tomato

Pappardelle with tuna, grilled zucchini, olives & tomato
  • 0:15 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

Protein-rich tuna takes centrestage in this light, fresh and flavoursome pasta dish.

Featured in
Pasta recipes, Nutrition information


  • 4 tomatoes, seeded, coarsely chopped
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons extra virgin olive oil
  • 1 garlic clove, crushed
  • 350g dried pappardelle pasta
  • 2 large zucchini, trimmed, thinly sliced diagonally
  • Olive oil spray
  • 185g can tuna in springwater, drained, flaked
  • 1/2 cup fresh basil leaves, torn
  • 2 tablespoons coarsely chopped pitted olives
  • 25g (1/3 cup) shredded parmesan, to serve


  • Step 1
    Place the tomato, vinegar, oil and garlic in a small bowl. Season with freshly ground black pepper. Set aside for 10 minutes to marinate.
  • Step 2
    Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain. Return to pan.
  • Step 3
    Preheat a barbecue grill or chargrill on high. Spray the zucchini with oil. Cook for 2 minutes each side or until tender and golden. Transfer to a plate.
  • Step 4
    Add the tomato mixture, zucchini, tuna, basil and olive to pasta. Season with pepper. Toss to combine. Divide among serving bowls. Serve with parmesan.


  • 1865 kj


  • 8g

    Fat Total

  • 2g

    Saturated Fat

  • 8.5g


  • 23g


  • 69g

    Carbs (total)

All nutrition values are per serve


Watch the family dig into this slippery tangle of pappardelle, vegies and tuna.

  • Author: Chrissy Freer
  • Image credit: Ben Dearnley
  • Publication: Australian Good Taste



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