This easy Tuna Pasta is perfect for a delicious, nutritious meal that will satisfy your family without breaking the bank.
Are you looking for a quick and easy meal that is both budget-friendly and nutritious? Look no further than this delicious Tuna Pasta recipe! This simple dish requires just a few ingredients, which can be found in most pantries. The best part is, ready in less than 30 minutes!
The flavors in this delicious pasta dish are sure to please even the pickiest eaters. So if you’re looking for an affordable and tasty dinner option that can be on your table fast, give this Tuna Pasta recipe a try!
Why This Recipe Works
- Using canned tuna keeps this recipe flavorful and is economical to make.
- The garlic and onions add a great aroma and flavor to the dish.
- The tomatoes provide a slight acidity that balances the sauce perfectly.
- The parsley adds color and freshness.
- Red Pepper flakes add a spicy kick to the sauce.
Canned Tuna In Italian Food
Believe it or not, canned tuna is very common in Italian cuisine. It’s one of the easiest ways to make a seafood pasta dish. In Italy, it’s so popular that it’s one of the first things young cooks learn to make!
Ingredient Notes
Olive Oil – Don’t use extra virgin oil as it has a low smoke point and can burn easily. Instead, use light olive oil or vegetable oil to withstand cooking heat.
Parsley – Fresh is best for this recipe as it has a brighter flavor. Dried parsley doesn’t have much flavor, so we recommend using dried oregano if you want a dried herb.
Onion – Yellow or white onions are recommended for this recipe. It adds a great flavor and sweetness to the dish. You can also use red onion, but it will be a much sweeter flavor profile.
Tomatoes – Canned crushed or chopped tomatoes are great options, but you can also use passata if that’s all you have.
Olives – Black olives work well, but Kalamata olives also add subtle hints of fruity umami.
Garlic – Fresh garlic is always our recommendation, but you can also use garlic powder if it’s all you have.
Tuna – This recipe was developed using canned tuna, but you can also use fresh or cooked tuna if that’s what you have available.
Red Pepper Flakes – This is completely optional, but it adds a nice subtle warmth to the dish without being overpowering.
Salt – Salt is essential for seasoning this dish, but keep in mind that tuna can be salty, so use it in moderation and taste to adjust salt levels before serving.
How To Make Tuna Pasta
For the pasta, start by boiling the water in a large pot with salt and cook it until just underdone. Then reserve some of the pasta water before draining.
Heat the olive oil in a deep skillet over medium heat. Add the onion and cook until they’re transparent and softened. Then add the garlic and cook until it’s fragrant – This should only take about 30 seconds.
Add the tomatoes and parsley to the pan with the onions and garlic.
Don’t Have Fresh Herbs? Dried herbs can be used in place of fresh. Dried Italian seasoning, basil, or oregano have the most flavor.
Season to taste with salt, and add pepper and red pepper flakes if you choose to use them.
Drain the tuna and add it to the sauce.
Stir in the olives, bring the sauce to a boil, cover, and simmer for 10 minutes while the pasta cooks.
Mix in the pasta, coat with the sauce, and cook until the pasta is done. Add the reserved pasta water to loosen it if necessary. Taste for seasoning before serving and add more salt as needed.
Erren’s Top Tips
- Be sure to salt your pasta water – This is the only time you’ll be able to season your pasta, so salt like you mean it to avoid bland pasta.
- When seasoning the sauce, salt in moderation, as tuna can be salty. Then taste to adjust salt levels before serving.
- Be sure to stir your sauce occasionally as it cooks to avoid burning the bottom.
- Don’t add oil to your pasta water – this will make the pasta slippery and cause the sauce to slide right off.
- Taste your tuna – If it’s salty, wait until the end to season your sauce. Taste, and then season accordingly.
- Dried herbs can be used in place of fresh ones. – Dried Italian seasoning, basil, or oregano have the most flavor.
- This dish can also be made with other types of seafood. Shrimp, scallops, and calamari are all delicious options that go well with this recipe.
Storage & Freezing Instructions
This Tuna Pasta dish is a great meal to make and store for later. It can be stored in the fridge for up to three days in an airtight container.
To Freeze: We recommend freezing the sauce and making the pasta fresh. Let the sauce cool completely before transferring it into an airtight, freezer-safe container. Then freeze for up to three months.
To Reheat: When ready to use, just thaw it overnight in the refrigerator and reheat it on the stovetop or microwave until warm. You can also freeze individual portions to have easy meals throughout the week!
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Let’s Make Tuna Pasta
Ingredients
- 2 tablespoons olive oil
- 6.5 oz tuna 1 can, drained
- 1 onion chopped
- 3 garlic cloves minced
- 14 oz chopped tomatoes (1 can)
- 2 tablespoons flat-leaf parsley chopped
- Salt and freshly ground pepper
- ½ teaspoon dried red pepper flakes optional
- ½ cup pitted black olives such as kalamatas
- 1 pound pasta
Instructions
- Start by boiling a large pot of salted water for the pasta when the water for the pasta comes to a boil. Cook until just underdone. Remove ¼ cup of the cooking water and set aside before draining.
- Meanwhile, heat the olive oil in a medium skillet over medium heat and add the onion and cook until translucent. Add the garlic. Cook, stirring, just until fragrant, and add the tomatoes.
- Add the parsley and mix together.
- Season to taste with salt and add pepper and the red pepper flakes if using.
- Stir in the olives, and the tuna bring the sauce to a boil, cover, and simmer for 10 to 15 minutes while the pasta cooks.
- Add the pasta, coat with the sauce, and cook until the pasta is done adding the reserved pasta water to loosen if necessary. Taste for seasoning and add more salt as needed before serving.
Tips + Notes
- Be sure to salt your pasta water – This is the only time you’ll be able to season your pasta, so salt like you mean it to avoid bland pasta.
- When seasoning the sauce, salt in moderation, as tuna can be salty. Then taste to adjust salt levels before serving.
- Be sure to stir your sauce occasionally as it cooks to avoid burning the bottom.
Joseph says
haven’t tried yet who knew , cook the canned tuna ?? not canned TUNA fan. Iwill try this recipe then report , also red onion is not necesserly sweet the round ones in the market are not , a flat shape Italian onion is sweet. whit onions usually used in South American recipes a stronger flavor compared in a yellow onion which is common to most recipes. . thankyou for your creative recipes. Joseph an old time Associate of James , Jimmy , Beard
Erren's Kitchen says
Hi Joseph, old time associate of James, Jimmy, and Beard 😊. You are so welcome and we are glad you enjoy our recipes! Please come back and let us know what you think about the tuna pasta!
David Grindel says
I really like the idea. I’m not much of a tuna fish fan but I think
I could so this salad. I would like to use angle hair as the pasta. What do you
think ? Is there another pasta that is light like angle hair that would be better?
Looking forward to something new.
Thank you.
Erren's Kitchen says
Hi David. Absolutely, you can definitely give it a try with angel hair pasta! It’s a great choice for a lighter texture. If you’re looking for another pasta option that’s similar in lightness, you might also consider capellini or thin spaghetti. They would complement the dish well and offer a delicate feel. Enjoy trying out this recipe with your preferred pasta, and I hope it brings a delicious twist to your meal!
Connie says
This tuna pasta recipe is amazing! The combination of tender pasta with the savory tuna and garlic sauce is simply delicious. I love that this recipe is easy to follow and can be made in just a few simple steps. The addition of olives and tomatoes adds a nice pop of color and flavor to the dish. This recipe makes for a perfect weeknight dinner or lunch and is even better as leftovers the next day. I’ve made this recipe several times and it never disappoints – it’s a favorite in my household! Thank you for sharing this wonderful recipe.
Erren Hart says
Thank you for leaving a comment about this recipe. Your feedback is appreciated, and I’m glad to hear that you enjoyed it. Please let me know if you have any questions or suggestions for future recipes. Thanks again for trying it out and sharing your thoughts!
Nick Parkes says
Good quick meal…didn’t add chilli, did add 50pc more tuna and lots of psrsely about 25g and a tin of sweetcorn. Thanks
Erren Hart says
Hi Nick, I’m glad to see you were able to make it your own and enjoyed it so much! Thanks for sharing! 🙂
DANIELLE says
This was fantastic. I didn’t change anything.
Erren Hart says
I’m delighted to hear you liked it so much! 🙂
Sam says
I loved this recipe! The tuna was there for me, but not too hard to add a can of tuna! Really delicious!
Erren's Kitchen says
I’m glad you liked it Sam
Patty says
Just perfect, I literally made this out of stuff in my cupboard.
Erren's Kitchen says
Good to hear, thank you, glad you enjoyed it