Classic Tuna Tomato Pasta
A pantry-staple favorite that balances the savory depth of canned tuna with a bright, aromatic tomato sauce.
Ingredients
- •1 lb (450g) dried spaghetti or penne
- •2 cans (5 oz each) high-quality tuna in olive oil, drained
- •2 tablespoons extra virgin olive oil
- •3 cloves garlic, thinly sliced
- •1 small yellow onion, finely diced
- •1 can (28 oz) crushed tomatoes
- •1/2 teaspoon red pepper flakes
- •1/4 cup fresh parsley, chopped
- •1 tablespoon capers, drained
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly cracked black pepper
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 water heats, heat the olive oil in a large skillet over medium heat.
- 3
Add the onion and sauté for 5 minutes until translucent, then add the garlic and red pepper flakes, cooking for another minute until fragrant.
- 4
Pour in the crushed tomatoes, salt, and pepper. Simmer the sauce on low heat for 15 minutes to allow the flavors to meld.
- 5
Stir in the drained tuna and capers, breaking the tuna into bite-sized chunks with a wooden spoon, and cook for 3 minutes.
- 6
Reserve 1/2 cup of the pasta cooking 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 coat the noodles evenly.
- 8
Garnish with fresh parsley and serve immediately.
💡 Chef tips
- Use tuna packed in olive oil rather than water for a much richer, more authentic flavor.
- If you prefer a brighter sauce, add a squeeze of fresh lemon juice right before serving.
- Leftovers can be stored 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 dish should feature perfectly al dente pasta coated in a vibrant, savory tomato sauce with tender, flaky tuna and a subtle, spicy kick.