Canned Tuna Pasta: this easy tuna pasta recipe may be simple but it also super delicious! Just a handful of ingredients and you have a delicious pasta dish that’s perfect for weeknights.
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Canned tuna pasta is a staple in our house. I know it doesn’t sound all that exciting but trust me it is super tasty!
You guys are fans of my healthy Tuna Pasta Bake and this delicious pasta al tonno (it sounds much fancier in Italian) will become a new fave.
This simple pasta dish contains pantry staples: just onions, garlic, tomato paste, canned tomatoes and canned tuna.
For maximum flavor you could simmer the tomato sauce for as long as two hours. If you are in a hurry tho you can serve this dish in just 30 minutes. It is an easygoing recipe that works with your time frame 🙂
HOW TO MAKE CANNED TUNA PASTA
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Heat butter and olive oil in a large pot until the butter melts and starts foaming. Add the diced onion, salt and sugar and cook, stirring, over low heat for 5 minutes. You want the onion to soften but not color.
Stir in the minced garlic and tomato paste then add the crushed tomatoes. Bring to a simmer and add the basil and Parmesan cheese rind.
Turn the heat to as low as possible, cover the pot and cook for a minimum of 30 minutes (and up to 90 minutes), stirring once in a while. Add a splash of water or white wine whenever the pot looks dry, especially if cooking for longer. Discard the cheese rind and basil before using.
Prepare the pasta (preferably spaghetti, linguine or buccatini) per package instructions. Drain, reserving some of the pasta water. Add the sauce to the drained pasta and toss together to combine. Stir in a splash of the pasta water if needed.
Drain the tuna and fold in the pasta. Check the seasoning and adjust, if needed. Serve with freshly grated Parmesan, a pinch chili flakes and my garlic dough balls.
RECIPE TIPS
- My preference is to use tuna canned in olive oil (such as Rio Mare or Ortiz). A little more expensive but infinitely tastier. Two cans (approx. 300g / 10 1/2 oz drained weight) will be enough.
- Adding the tuna at the end is best. If you stir it into the sauce at the beginning it will simply melt into the tomatoes.
- Adding a small piece of Parmesan cheese rind makes all the difference to this sauce. Save any rinds in a bag in the freezer to use whenever you are making this recipe or Bolognese sauce.
- Tuna pasta is best enjoyed immediately. Store any leftovers in the fridge for up to two days.
- You can freeze the tomato sauce (minus the tuna) for up to three months. Simply reheat, mix with your choice of pasta and add the tuna just before serving.
- A handful of small capers will add a lovely salty-briny edge – scatter some on top before serving.
HAVE YOU MADE MY TUNA PASTA RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram with @supergolden88 and the tag #supergoldenbakes and make my day!
Ingredients
For the sauce
- 2 tbsp olive oil
- 1 tbsp butter
- 1 large onion finely diced
- 1 tsp salt
- 1 tsp sugar (optional)
- 2 large garlic cloves minced
- 1 tbsp tomato paste (tomato puree)
- 2 cans (14oz/400g) crushed tomatoes
- 1 sprig fresh basil or handful of basil leaves
- Parmesan rind
- white wine or water as needed
To serve
- 12 oz (340g) dried pasta such as spaghetti or linguine
- crushed chili flakes
- grated Parmesan
- salt and freshly ground black pepper to taste
Instructions
- Heat butter and olive oil in a large pot until the butter melts and starts foaming. Add the diced onion, salt and sugar and cook, stirring, over low heat for 5 minutes. You want the onion to soften but not color.
- Stir in the minced garlic and tomato paste then add the crushed tomatoes. Bring to a simmer and add the basil and Parmesan cheese rind.
- Turn the heat to as low as possible, cover the pot and cook for a minimum of 30 minutes (and up to 90 minutes), stirring once in a while. Add a splash of water or white wine whenever the pot looks dry, especially if cooking for longer. Discard the cheese rind and basil before using.
- Prepare the pasta (preferably spaghetti, linguine or buccatini) per package instructions. Drain, reserving some of the pasta water. Add the sauce to the drained pasta and toss together to combine. Stir in a splash of the pasta water as needed.
- Drain the tuna and flake it with a fork. Fold gently into the pasta. Check the seasoning and adjust, if needed. Serve with freshly grated Parmesan and pinch chili flakes. Dee-licious!
Video
Notes
- My preference is to use tuna canned in olive oil (such as Rio Mare or Ortiz). A little more expensive but infinitely tastier. Two cans (approx. 300g / 10 1/2 oz drained weight) will be enough.
- Adding the tuna at the end is best. If you stir it into the sauce at the beginning it will simply melt into the tomatoes.
- A small piece of Parmesan cheese rind makes all the difference to this sauce. Save any rinds in a bag in the freezer to use whenever you are making this recipe or Bolognese sauce.
- Tuna pasta is best enjoyed immediately. Store any leftovers in the fridge for up to two days.
- You can freeze the tomato sauce (minus the tuna) for up to three months. Simply reheat, mix with your choice of pasta and add the tuna just before serving.
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