Pasta Nicoise Recipe

Name: Pasta Nicoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head garlic, cloves separated but not peeled; 3 tablespoons olive oil; Salt and freshly ground black pepper; 1 pound rigatoni; 1 pound tuna steak, 1 inch thick and cut in 1-inch cubes; 1 1/2 cup haricots verts or other thin green beans, trimmed; 2 tablespoons extra virgin olive oil; Juice of half a lemon, or more if desired; Grated rind of half a lemon, optional; 1 pound (about 6 medium) tomatoes, blanched, peeled and coarsely chopped; 16 marinated anchovies (available in specialty food stores); 1/2 cup chopped parsley; 1 cup loosely packed fresh basil leaves

Servings: persons

1 head garlic, cloves separated but not peeled
3 tablespoons olive oil
Salt and freshly ground black pepper
1 pound rigatoni
1 pound tuna steak, 1 inch thick and cut in 1-inch cubes
1 1/2 cup haricots verts or other thin green beans, trimmed
2 tablespoons extra virgin olive oil
Juice of half a lemon, or more if desired
Grated rind of half a lemon, optional
1 pound (about 6 medium) tomatoes, blanched, peeled and coarsely chopped
16 marinated anchovies (available in specialty food stores)
1/2 cup chopped parsley
1 cup loosely packed fresh basil leaves

1
Place a large pot of water for pasta over high heat.
2
Place a small saucepan of water over high heat.
3
When small pan comes to a boil, add garlic and boil for 5 minutes.
4
Cool, then peel.
5
Place a large skillet over medium heat, warm the 3 tablespoons olive oil, and saute garlic until golden and caramelized.
6
Drain on paper towels, reserving oil in skillet; set skillet aside.
7
When large pot of water comes to a boil, lightly salt it and add rigatoni; cook to taste, 12 to 15 minutes.
8
While pasta cooks, place the skillet over medium-high heat, and add tuna.
9
When tuna is seared but still pink inside, transfer to a plate.
10
Add the beans to the skillet.
11
When beans are cooked, drain off the olive oil (leave beans in pan) and add the extra virgin olive oil, the juice of half a lemon and the lemon rind.
12
Stir, and add tomatoes, garlic, tuna, anchovies, parsley and half the basil leaves.
13
Season with salt and pepper and more lemon juice to taste, if desired.
14
Keep warm.
15
Drain pasta well, and transfer to a large warm bowl.
16
Add tuna mixture, and toss gently to mix.
17
Garnish with remaining basil leaves, and serve.

843

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 head garlic, cloves separated but not peeled, 3 tablespoons olive oil, Salt and freshly ground black pepper, 1 pound rigatoni, and more.

Yes, Pasta Nicoise falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta Nicoise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions