Pasta al Tonno Recipe
Italian · Main course · 20 min total
A quick and satisfying Italian pantry pasta made with canned tuna, garlic, tomatoes, and herbs. Perfect for a weeknight dinner.
5
min prep
min prep
15
min cook
min cook
4
servings
servings
480
kcal/serving
kcal/serving
Ingredients
- 400g (14 oz) spaghetti or linguine
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 1/4 teaspoon red pepper flakes (optional)
- 400g (14 oz) canned crushed tomatoes
- 200g (7 oz) canned tuna in olive oil, drained
- 2 tablespoons capers, rinsed
- 1/4 cup pitted black olives, sliced
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; cook for 1 minute until fragrant.
- Add crushed tomatoes, reduce heat to low, and simmer for 5 minutes, stirring occasionally.
- Flake the tuna into the sauce, then add capers and olives. Cook for 2 minutes, stirring gently.
- Add the drained pasta to the skillet, along with a splash of reserved pasta water. Toss to combine, adding more pasta water if needed to loosen the sauce. Season with salt and pepper.
- Serve immediately, garnished with fresh parsley.
Tips
- Use high-quality tuna packed in olive oil for best flavor.
- Substitute anchovy paste for capers if desired.
- Leftovers can be stored in the fridge for up to 2 days; reheat with a splash of water.
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