Toss together a tin of tuna, crushed tomatoes, and a packet of spaghetti or any pasta you prefer to make a remarkably simple, protein-rich dinner. Quick and easy, this canned tuna pasta uses a short list of ingredients but delivers big flavor.
Unlike rich, creamy pastas, this tomato tuna pasta tastes light, bright, and refreshing. Made from pantry staples, it’s a no-fuss one-pot dinner that’s ideal for weeknights. The sauce is tangy and garlicky, with briny chopped olives adding a Mediterranean note.
Why you will love this pasta
After a long trip when the fridge was bare, I pulled a tin of tuna, a can of crushed tomatoes, and some spaghetti from the pantry. In no time I had a flavorful, satisfying meal on the table. That experience is why I keep a few canned staples on hand—so a healthy, tasty dinner can be ready with minimal effort.
Here are the main reasons this recipe works so well:
- Quick – It comes together in the time it takes to cook the pasta.
- Easy – Minimal ingredients and a straightforward method make it effortless.
- Healthy – Tuna is a lean source of protein, especially when packed in water.
- Budget-friendly – Canned tuna and crushed tomatoes are inexpensive, store well, and are often on sale. They make it easy to prepare an affordable meal without a grocery run. Still, try to include fresh fruits and vegetables in your regular shopping for balanced nutrition.
And the best part? The bright, refreshing flavor. Let’s make it.
Ingredients
- Pasta – Spaghetti is my preference, but penne, fusilli, linguine, or rigatoni all work well.
- Tuna –Canned tuna in water keeps the dish lighter. If you use tuna in olive oil, you can use a little of that oil to sauté the garlic and chili flakes, or drain it and use your own olive oil.
- Tomatoes – Canned crushed tomatoes offer consistent flavor and convenience. Fresh tomatoes can be used but require more time.
- Dry white wine –A splash brightens the sauce; it’s optional.
- Kalamata or black olives – Chopped olives add saltiness, texture, and color.
- Garlic – For aroma and depth of flavor.
- Olive oil – To gently roast the garlic and chili flakes.
- Parsley (or basil) –Fresh herbs for garnish and freshness.
Let’s make Tuna Pasta in Tomato
Cook the pasta
Cook the pasta according to package directions in well-salted water. Reserve 1/2 cup of the pasta cooking water before draining, then set the drained pasta aside.
Sauté garlic, chili flakes, and tuna
While the pasta cooks, heat olive oil in a large skillet and add sliced or chopped garlic. Sauté briefly until fragrant, then lower the heat and add red pepper flakes for a few seconds—watch carefully so they don’t burn.
Add the drained tuna and stir so it combines with the garlic and chili. Pour in the white wine (if using) and cook until the liquid reduces by about half and the alcohol smell has dissipated.
Make the tomato sauce
Stir in the crushed tomatoes, chopped olives, and dried Italian herbs. Season with salt and pepper to taste. Let the sauce simmer for 3–4 minutes so the flavors meld.
Add the spaghetti. Garnish with parsley. Serve.
Add the cooked pasta to the pan and gently toss to coat with the sauce. If you prefer a looser sauce, add some reserved pasta water until you reach the desired consistency. Finish with chopped fresh parsley (or basil) and serve hot.
Can I use fresh tomatoes?
Yes—especially in summer when tomatoes are sweet and juicy. Cherry tomatoes work particularly well: after sautéing the garlic and red pepper flakes, add whole cherry tomatoes and cook until they blister and soften. Crush them gently to create a sauce, then add drained tuna and wine, simmer until the alcohol scent fades, and finish the recipe as directed.
Best canned tuna for pasta
Choose sustainably sourced, large solid-cut tuna with low or no added salt. Albacore, yellowfin, or skipjack packed in spring water are good choices. Tuna packed in high-quality extra-virgin olive oil is also delicious if you prefer a richer texture.
Make ahead and store leftovers
This dish is best fresh, so I don’t recommend making it far in advance. If you have leftovers, store them in an airtight container in the refrigerator for 2–3 days. Reheat in the microwave or on the stovetop with a splash of water to prevent drying.
If you want to freeze portions, freeze the sauce separately before combining it with pasta. That way you can thaw and toss with freshly cooked pasta when ready to eat.
Serving suggestions
This tuna pasta is a balanced, satisfying meal. Serve with freshly grated Parmesan and a side of roasted vegetables or a crisp green salad. Extra sauce pairs well with toasted crusty bread to soak it up.
Pair the dish with a glass of dry white wine for a simple, Mediterranean-style meal.
More canned tuna recipes
- Cozy tuna pasta bake
- Creamy tuna pasta salad
- Light cold tuna pasta salad
- Cheesy tuna melt
Tomato Tuna Pasta
Ingredients
- 250 grams Spaghetti 1/2 pound
- 3 tablespoon Extra virgin olive oil
- 3 Garlic cloves Sliced or chopped
- ½ teaspoon Red pepper flakes
- 180 grams Canned tuna in water 6 oz
- ¼ cup Dry white wine (optional)
- 1 can Crushed tomatoes 14 oz
- ⅓ cup Black or Kalamata olives pitted, chopped
- ½ teaspoon Salt
- Black pepper to taste
- 1 teaspoon Dried Italian herbs
- Fresh parsley, chopped (or basil), to garnish
Instructions
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Drain the canned tuna and set aside.
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Cook the pasta in salted water according to package instructions. Reserve 1/2 cup of the cooking water, then drain.
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Heat olive oil in a large skillet. Add garlic and sauté briefly until aromatic, then add red pepper flakes and cook on low for another 30 seconds.
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Add the drained tuna and stir over medium-high heat for a minute. Pour in the white wine, if using, and cook until reduced by half and the alcohol smell is gone.
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Stir in the crushed tomatoes, chopped olives, and Italian seasoning. Simmer for 3–4 minutes.
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Add the cooked pasta to the pan and toss to coat. If you want a looser sauce, add some reserved pasta water.
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Garnish with fresh parsley or basil and serve hot.
Video
Notes
- I use tuna in brine to avoid excess oil, but tuna in good-quality olive oil is also delicious if you prefer a richer result.
- Swap olives for capers for a different briny note.
- For a Pasta Puttanesca twist, add two chopped anchovy fillets when you add the garlic.
- If the sauce is too tangy, a pinch of sugar will balance the acidity.
- Fresh basil pairs wonderfully with tomatoes and can be used in place of or alongside parsley.
- Optional: grate fresh Parmesan over the pasta when serving.
- If using fresh cherry tomatoes, cook them until they blister and soften before adding wine and the rest of the ingredients.