Classic Tuna Pasta
A comforting, pantry-friendly meal that combines flaky tuna with a bright, zesty tomato sauce and al dente pasta.
Ingredients
- •1 lb (450g) dried penne or fusilli pasta
- •2 cans (5 oz each) tuna in olive oil, drained
- •2 tablespoons extra-virgin olive oil
- •3 cloves garlic, minced
- •1 small yellow onion, finely diced
- •1 can (14 oz) crushed tomatoes
- •1 tablespoon tomato paste
- •1/2 teaspoon dried oregano
- •1/4 teaspoon red pepper flakes (optional)
- •1/4 cup fresh parsley, chopped
- •Salt and black pepper to taste
- •1 tablespoon capers, drained (optional)
Instructions
- 1
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
- 2
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- 3
Add the diced onion and sauté for 5-7 minutes until translucent and soft.
- 4
Stir in the minced garlic, tomato paste, oregano, and red pepper flakes, cooking for another minute until fragrant.
- 5
Pour in the crushed tomatoes, season with salt and pepper, and simmer the sauce for 10 minutes.
- 6
Gently fold in the drained tuna and capers, breaking the tuna into large, bite-sized chunks.
- 7
Drain the pasta, reserving about 1/4 cup of the pasta water.
- 8
Toss the pasta directly into the skillet with the sauce, adding a splash of the reserved pasta water if needed to coat everything evenly.
- 9
Garnish with fresh parsley and serve immediately.
💡 Chef tips
- Use high-quality tuna packed in olive oil rather than water for a much richer, more savory flavor.
- If you prefer a creamier texture without using dairy, you can stir in a tablespoon of extra-virgin olive oil at the very end.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently on the stovetop with a splash of water.
✅ How it should turn out
The finished dish should be vibrant and aromatic, with tender pasta perfectly coated in a savory, slightly spicy tomato sauce punctuated by meaty chunks of tuna.