Low FODMAP Tuscan Tuna Pasta
Mediterranean-inspired tuna pasta with sun-dried tomatoes, olives, and fresh basil. A pantry-friendly meal ready in 30 minutes.
Instructions
- 1
Place the garlic-infused oil, crushed red pepper, and sun-dried tomatoes in a jar. Shake well to combine and set aside for 1 hour (or at least 15 minutes) to infuse.
- 2
Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain and return to pot.
- 3
Add the infused oil mixture, flaked tuna, olives, and half of the basil to the pasta. Toss to combine.
- 4
Divide pasta among six bowls.
- 5
Top with grated Parmesan and remaining fresh basil.
- 6
Season with salt and pepper to taste.
FODMAP Notes
Uses garlic-infused olive oil for garlic flavor without FODMAPs. Canned tuna is low FODMAP. Sun-dried tomatoes are safe in small amounts. Kalamata olives and basil are low FODMAP. Aged Parmesan is naturally low in lactose.
Tips
- 💡 Use oil-packed tuna for better flavor and texture
- 💡 Let the oil mixture infuse longer for more depth
- 💡 Add capers for extra briny flavor
- 💡 Works great as a cold pasta salad too
Recipe Notes
This Tuscan-inspired pasta showcases how simple pantry ingredients can create a restaurant-worthy meal. The sun-dried tomatoes and olives provide bold Mediterranean flavors that pair perfectly with the mild tuna.
Substitutions
- Protein: Use canned salmon or white beans
- Olives: Green olives or a mix of both
- Herbs: Fresh parsley instead of basil
Storage
- Refrigerator: Keeps for 2 days - enjoy cold or reheated
- Make Ahead: Prepare the infused oil up to 1 week ahead
FODMAP Stacking Note
One serving is low FODMAP. Sun-dried tomatoes are safe in small amounts per serving (about 1 tablespoon).
Related Recipes
- Low FODMAP Greek Pasta Salad
- Low FODMAP Creamy Smoked Salmon Pasta
- Low FODMAP Shrimp Puttanesca