Easy Tuna & Tomato Pasta

I love how this tuna and tomato pasta comes together so quickly with simple pantry staples. The combination of tender pasta, rich tomato sauce, and flaky tuna creates a comforting meal that tastes like it’s been simmered for hours — but it’s ready in under 30 minutes.

Why You’ll Love This Recipe

I find this dish perfect for busy weeknights because it uses ingredients I usually have on hand. The sauce is full of flavor from garlic, red pepper flakes, and olive oil, while the tuna adds protein and depth. It’s budget-friendly, satisfying, and easy to make, yet feels rustic and elegant.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 tablespoons olive oil
2 garlic cloves, minced
¼ teaspoon red pepper flakes
28 ounces canned whole peeled tomatoes
½ teaspoon kosher salt
¼ teaspoon black pepper
10 ounces canned tuna
8 ounces dried spaghetti, or pasta of your choice
¼ cup chopped flat-leaf parsley, optional for garnish

Directions

1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve about ½ cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
3. Add the minced garlic and red pepper flakes, and sauté for about 30 seconds, just until fragrant (don’t let it burn).
4. Add the canned whole peeled tomatoes, breaking them up with a spoon. Season with salt and black pepper. Let the sauce simmer for 10–12 minutes, stirring occasionally, until it thickens slightly.
5. Flake the canned tuna into the sauce and stir gently to combine, allowing it to warm through for about 2–3 minutes.
6. Add the drained pasta directly into the sauce, tossing well to coat. If needed, add a splash of reserved pasta water to loosen the sauce to your desired consistency.
7. Taste and adjust seasoning as needed.
8. Serve hot, sprinkled with chopped parsley for a fresh finish.

Servings and Timing

This recipe makes 4 servings.
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes

Variations

• Add vegetables: Stir in baby spinach, cherry tomatoes, or olives for extra flavor and color.
• Lemon zest: Add a touch of lemon zest or juice at the end for brightness.
• Creamy version: Stir in a splash of heavy cream or a tablespoon of mascarpone for a silky texture.
• Whole grain or gluten-free: Swap the spaghetti for your favorite alternative pasta.
• Anchovy boost: Add 1–2 anchovy fillets to the oil with the garlic for deeper umami.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: I reheat it gently on the stovetop with a splash of water or olive oil to revive the sauce. Microwaving works too, but I stir halfway through to ensure even heating.
• Freezing: You can freeze the sauce (without pasta) for up to 2 months. Thaw overnight in the fridge and reheat before tossing with fresh pasta.

FAQs

Can I use chunk light tuna instead of solid white?

Yes — chunk light tuna works fine and tends to blend into the sauce more. Solid white gives larger, firmer flakes.

Do I have to use whole peeled tomatoes?

No — crushed or diced tomatoes work too, but I like breaking down whole peeled ones myself for better texture.

Can I add cheese on top?

Absolutely. A sprinkle of grated Parmesan or Pecorino Romano complements the sauce beautifully.

How spicy is this dish?

It’s mildly spicy with ¼ teaspoon of red pepper flakes. I sometimes add more for extra heat or skip them entirely for a milder version.

What type of tuna is best?

I prefer tuna packed in olive oil for richer flavor, but water-packed tuna works if you want a lighter dish.

How can I make the sauce thicker?

Simmer it longer to evaporate more liquid, or add a small spoonful of tomato paste while cooking.

Can I make it ahead?

Yes — the sauce can be made 1–2 days ahead and stored in the fridge. Reheat before tossing with freshly cooked pasta.

What pasta shape works best?

I love spaghetti, but penne, fusilli, or linguine also hold the sauce well.

How can I make this more filling?

Add sautéed vegetables, like zucchini or mushrooms, or stir in white beans for added protein and fiber.

Can I serve it cold as a pasta salad?

Yes — let the pasta cool and toss it with a bit more olive oil and fresh herbs for a Mediterranean-style cold pasta.

Conclusion

This easy tuna and tomato pasta is one of my favorite weeknight meals. The ingredients are simple, the preparation is quick, and the flavors are deeply satisfying. I love how the sauce clings to the pasta and how the tuna adds richness without heaviness. It’s a go-to recipe that proves pantry cooking can be both effortless and delicious.

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