Classic Tuna Tomato Pasta
A pantry-staple comfort dish that balances the savory depth of canned tuna with a bright, garlic-infused tomato sauce.
Ingredients
- •1 lb (450g) dried spaghetti or penne
- •2 cans (5 oz each) tuna in olive oil, drained
- •2 tablespoons extra virgin olive oil
- •3 cloves garlic, thinly sliced
- •1/2 teaspoon red pepper flakes
- •1 can (28 oz) crushed tomatoes
- •1/4 cup fresh parsley, finely chopped
- •1 tablespoon capers, drained (optional)
- •Salt and black pepper to taste
Instructions
- 1
Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
- 2
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- 3
Add the sliced garlic and red pepper flakes, sautéing for about 1-2 minutes until the garlic is golden and fragrant, being careful not to burn it.
- 4
Pour in the crushed tomatoes, season with a pinch of salt and pepper, and simmer for 15 minutes until the sauce thickens slightly.
- 5
Stir in the drained tuna and capers, breaking the tuna into bite-sized chunks with a wooden spoon, and cook for another 3 minutes to heat through.
- 6
Reserve 1/2 cup of the starchy pasta water, then drain the pasta.
- 7
Toss the pasta directly into the skillet with the sauce, adding a splash of the reserved pasta water if needed to help the sauce coat the noodles evenly.
- 8
Remove from heat, stir in the fresh parsley, and serve immediately.
💡 Chef tips
- Use high-quality tuna packed in olive oil rather than water for a much richer, more authentic flavor.
- If you prefer a smoother sauce, use an immersion blender on the crushed tomatoes before adding the tuna.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat with a splash of water to loosen the sauce.
✅ How it should turn out
The finished dish should feature perfectly al dente pasta coated in a vibrant, slightly spicy tomato sauce with tender, savory flakes of tuna and a fresh, herbaceous finish.