Martha Stewart’s Pasta Peperonata with Tuna and Olives Copycat Recipes

Martha Stewart’s Pasta Peperonata with Tuna and Olives is a colorful, Mediterranean-inspired pasta dish. Sweet peppers, cherry tomatoes, Kalamata olives, and flaked tuna come together in a rich, stew-like sauce that clings to perfectly cooked spaghetti. Finished with fresh basil and Parmigiano-Reggiano, it’s a vibrant and satisfying meal.

Why Everyone Will Love This Recipe

The combination of tender peppers, sweet raisins, and briny olives makes this pasta deeply flavorful, while the tuna adds protein and richness. The sauce’s stew-like consistency ensures every strand of spaghetti is coated, creating a balanced, comforting dish.

What Is the Dish?

A Mediterranean-style spaghetti dish with peperonata (simmered peppers, onions, and tomatoes) complemented by tuna, Kalamata olives, raisins, and fresh basil. It’s hearty, colorful, and easy to serve as a weeknight dinner or special occasion meal.

Cooking Tips

• Cook peppers and onions slowly until tender for maximum sweetness.
• Reserve pasta water to adjust sauce consistency and help coat the spaghetti evenly.
• Add tuna at the end to prevent it from overcooking and becoming dry.
• Adjust the amount of hot pepper according to your spice preference.
• Drizzle extra virgin olive oil over the finished dish for extra flavor.

Frequently Asked Questions

Can I Use Other Pasta?

Yes, linguine, fettuccine, or penne can be substituted.

Can I Use Canned Tuna in Water?

Yes, but drain thoroughly. Tuna in oil gives extra richness.

Can I Make This Ahead of Time?

Yes, prepare the peperonata sauce ahead. Reheat gently and toss with freshly cooked pasta before serving.

Can I Make This Spicy?

Yes, increase the amount of finger pepper or cayenne to taste.

Can I Make This Gluten-Free?

Use gluten-free spaghetti or pasta alternatives.

How to Store

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat, adding a splash of pasta water to restore creaminess if needed.

How to Freeze

This pasta is best served fresh. Freezing is not recommended as the texture of the peppers and tuna may degrade. If necessary, freeze the sauce separately without pasta for up to 1 month and add freshly cooked pasta when serving.

Ingredients

• ¼ cup extra-virgin olive oil, plus more for drizzling
• 1 large onion, halved and thinly sliced
• 1 + ½ pounds mild peppers (bell, sweet, banana), stemmed, seeded, and sliced into ¼-inch pieces (about 4 cups)
• Kosher salt
• 2 cloves garlic, minced (1 tbsp)
• 1 pint cherry tomatoes, halved
• 2 tablespoons golden raisins, chopped
• ¾ cup Kalamata olives, pitted and halved
• 1 basil sprig, plus ⅓ cup fresh leaves, sliced if large
• 12 oz. spaghetti
• 1 jar (6–7 oz.) tuna in oil, drained and flaked
• 2 + ½ oz. Parmigiano-Reggiano, grated (1 cup)
• 1 finger pepper or dried hot pepper (optional), thinly sliced or crushed

How to Make Martha Stewart's Peperonata Pasta With Tuna and Olives

1. Heat a large skillet or shallow pot over medium heat. Swirl in olive oil and add onion, peppers, and 1 teaspoon salt. Cook 18–20 minutes, stirring occasionally, until vegetables collapse and are tender.
2. Stir in garlic, cherry tomatoes, raisins, olives, and basil sprig. Cook 6–8 minutes until tomatoes collapse and sauce thickens. Remove basil sprig.
3. Meanwhile, cook spaghetti in generously salted boiling water until al dente (2 minutes less than package instructions). Reserve 1 cup pasta water and drain.
4. Transfer spaghetti and ½ cup reserved pasta water to the skillet with sauce. Toss 3–4 minutes until sauce thickens and coats pasta evenly. Add more pasta water if needed.
5. Remove from heat. Stir in flaked tuna, half of the Parmigiano, and finger pepper. Toss until combined. Stir in sliced basil leaves.
6. Plate pasta, sprinkle remaining Parmigiano, and drizzle with extra virgin olive oil. Serve immediately.