New This Month

Pasta Nicoise


Whipping up this sensational pasta dinner is as easy as boiling water. Eggs, pasta, and an array of bright produce cook in a single pot for a meal that's sure to be a new summer classic.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2012


  • 2 large eggs, shells washed
  • Salt and pepper
  • 1/2 pound short, twisted pasta, such as fusilli
  • 3/4 pound small red potatoes, thinly sliced
  • 1/2 pound green beans, trimmed and halved crosswise
  • 2 cans (5 ounces each) tuna packed in olive oil, drained, oil reserved
  • 2 large tomatoes, diced medium
  • 1/3 cup pitted Nicoise olives
  • 2 tablespoons red-wine vinegar


  1. In a large pot, bring eggs and 6 quarts water to a boil. Reduce heat and simmer 6 minutes. With a slotted spoon, remove eggs and run under cold water. Peel eggs when cool enough to handle.

  2. Salt water and return to a boil over high. Add pasta and potatoes and cook 3 minutes less than package instructions, then add green beans and cook until crisp-tender, 3 minutes. Reserve 1/2 cup pasta water; drain. Return to pot and add tuna, 1/3 cup reserved oil, tomatoes, olives, and vinegar. If necessary, add enough pasta water to create a light sauce that coats pasta. Season with salt and pepper. Slice eggs and scatter over pasta.

Cook's Notes

Temp Tip
This dish is great served warm, room temperature, or even chilled, so it's perfect for a potluck or picnic.

Since the eggs are cooked in the same water as the rest of the dish, you should clean them as you would fruits and vegetables.

Reviews Add a comment

  • MS11193147
    24 AUG, 2014
    My husband loved this dish. I was not as impressed. After reading the reviews, I thought I'd add more flavor to the tuna by mixing in lemon juice. I decided not to use the oil from the tuna after tasting it, but rather my own EVOO. Also, I didn't add the pasta water which, as one reviewer noted, made the dish soggy. With these changes, it tasted pretty good. However, I found the potatoes disintegrated and should have either been cooked separately or cut into large cubes.
  • Glennis
    19 AUG, 2014
    Martha has many great recipes - this is not one of them. Half the recipe was more than enough for 4 people, but it was tasteless and stodgy. Wouldn't make again.
  • Carol Luber
    18 AUG, 2014
    I absolutely love this recipe. No changes were made. Restaurant quality.
  • kimberly9
    10 SEP, 2012
    Easy and delicious. I served it warm. Will definitely make again.