Tuna Pasta Recipe -only 15 minutes to make!

If you like quick and easy weeknight dinners that are also healthy, this canned Tuna Pasta Recipe is for you. All you need are some simple ingredients and 15 minutes.

There are so many easy and delicious recipes that you can make with a simple can of tuna. 

This pantry staple can be used to make casseroles, salads, patties and so much more!

Today, we will combine it with spaghetti to make a quick dinner that can be enjoyed at any time of the year. 

After all, who can resist a plate of spaghetti, whether it is combined with sauteed vegetables, topped with a delicious breadcrumb topping, or like this recipe, canned tuna?

If you are like me and still dealing with an abundance of cherry tomatoes from your garden, this is a great way to consume them.

Since this recipe comes together in the amount of time it takes to boil and cook the pasta, let’s prep our vegetables. 

Mise en place

The first thing we will do is bring a large pot of salted water to a gentle and rolling boil. 

While we wait, let’s get chopping and prep some of the ingredients. 

More specifically, slice approximately 20 cherry tomatoes ( 5 ounces/140 grams) in half. I like to slice them over a bowl to catch all of their juices. Set aside for now.

Prep the garlic: Crush 1-2 garlic cloves with the side of your knife. Remove the papery skins and cut off the tips. Mince them and set them aside. Feel free to adjust this amount based on your personal preference.

Next, chop about ¼ cup of fresh Italian flat-leaf parsley plus a little more to garnish. 

We also need to grate about ¼ cup of Pecorino Romano cheese, plus a little more to sprinkle over the top of our pasta dish.

Instructions

At this time, the water should be at a rolling boil. Add 6 ounces of spaghetti and cook according to the package instructions minus 1 minute.

Please note that this recipe yields 2 portions. Amounts can easily be scaled up for more servings. 

While the pasta is cooking, heat 2 tablespoons of olive oil in a large saucepan over medium-high heat. Swirl to coat the entire pan. 

Lower the heat to medium and add the cherry tomatoes. Saute for 1-2 minutes. 

Season with salt and pepper to taste.

Add the minced garlic, a pinch of crushed red pepper flakes and sauté for another minute or so.

Add the drained can of tuna, breaking up some of the chunks.

Remove a ladle of the pasta water and add it to the pan. Gently combine the ingredients and simmer for about 1 minute or so to heat the tuna. Turn the heat to low.

By this time, the spaghetti should be ready. Reserve about 1 cup of pasta water. Drain the pasta and toss with the tuna in the pan. 

If the mixture appears dry, add a little of the reserved pasta water. 

Add ¼ cup parsley and ¼ cup Pecorino Romano cheese and toss together in the pan for 1-2 minutes. 

Adjust the seasonings and serve immediately.

If desired, garnish with additional cheese and parsley. 

Enjoy!

Tips

• Placing a lid on a pot makes the water boil faster.
• Use high-quality ingredients. 
• Fresh garlic is a must, do not be tempted to replace it with garlic powder.
• Add as little or as many crushed red pepper flakes that you can tolerate. You can easily replace it with hot chili peppers.
• The recipe can easily be doubled.
• You can leave the tuna as chunks, break it up, or a combination of both.
• Cook the pasta at the same time the veggies are being sauteed so that both are ready at the same time. 
• Undercook the pasta by one minute as it finishes cooking in the pan with the tuna.
• Add the tuna at the end, just before adding the pasta, to prevent it from drying out.

Variations and substitutions

The simplicity of this tuna fish recipe allows for endless variations and substitutions.  Use whatever ingredients you have in your pantry and fridge. The result is always delicious. Here are some suggestions:

• Add a sardine and capers. After heating the oil, add a sardine and break it up with the back of your spoon. Add a tablespoon of drained capers and heat through before proceeding with the rest of the recipe.
• Add a splash of white wine. 
• Use different pasta shapes. Any variety of pasta shapes works well with this simple pasta dish.
• Add a handful of black olives. 
• Replace the cherry tomatoes. Replace with a few canned or frozen tomatoes. Or don’t include them. The dish will still taste great! 

Water vs. oil-packed tuna

There are many choices when it comes to choosing a can of tuna. I’ve concluded that water-packed tuna provides the best texture and flavor. It is, however, important to properly drain the tuna and add it towards the end of the recipe. 

Yes, Italians love their olive oil-packed tuna… and so do I when I am making a cold pasta salad or tuna sandwiches. But for this dish, I find the texture too mushy and the flavor too overpowering. If you only have oil-packed tuna, it is best to drain the oil and use high-quality extra virgin olive oil to saute the tomatoes and the garlic. In my humble opinion, this will improve the overall taste of the dish. 

This is another reason I have concluded that I prefer water-based tuna. Why would I use an olive oil-packed tuna fish if I am draining the oil? 

Pasta al tonno in bianco with cheese?

Pasta al tonno is what Italians refer to as tuna pasta. This is a dish that can be made with or without tomato sauce. The latter is referred to as in bianco, which means white.

Most Italians that prefer to keep recipes authentic would agree that you never add cheese to a fish recipe. I would definitely agree with this. 

However, there is something to be said about being flexible and experimenting with different flavors. After all, the ultimate goal is to enjoy the food you prepare for yourself and your loved ones. I’ll let you decide. 

What to serve it with

This quick and easy pasta recipe pairs perfectly with almost any salad. Some healthy options include this easy-to-make chopped greens salad or this arugula salad. 

Quick pasta dinner ideas

If you are looking for more pasta recipes that are simple, quick and healthy to make, try this spaghetti pasta recipe or this lemon pasta, which pairs perfectly with chicken spiedini and sauteed asparagus. 

Looking for more? Be sure to visit the Pasta Category for more options.

Recipe inspiration

The conversation I had with my daughter-in-law about tuna and pasta happened about 15 years ago when she first started dating my son.

I served a cold tuna pasta salad and she casually mentioned that one of her favorite dishes was pasta with tomato tuna sauce. 

At the time, I vaguely remembered my mom making a similar dish during lent and Christmas Eve. I was not a great fan, so I unconsciously dismissed this recipe a long time ago. 

Thanks to my daughter-in-law and her Calabrian roots, I have since revisited this easy tuna recipe.

Not only is this a very forgiving recipe, but it can easily be varied based on the ingredients you have in your pantry and personal preferences. 

The truth is that as a busy mom looking for easy, quick dinners, this Italian fish dish became the perfect weeknight meal, with or without the tomato sauce.

Fast forward to today; as an empty nester, this canned tuna recipe is on my weekly meal plan for two. 

I hope you give it a try and let me know what you think. 

THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

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Ciao for now,

Maria 

★★★★★ If you have made this tuna spaghetti recipe, I would love to hear about it in the comments below and be sure to rate it!