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pasta with tuna and tomato sauce

Pasta with Tuna and Tomato Sauce

A simple, comforting Italian pasta made with pantry staples: tuna, passata, garlic, and onion. Silky tomato sauce clings to ridged pasta, with a touch of chili and briny capers or olives for extra flavor. Ready in under an hour and perfect for weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main course / Dinner
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 12 oz 340 g dried pasta (penne rigate, rigatoni, or spaghetti)
  • 2 tbsp extra virgin olive oil
  • 1 medium onion finely chopped
  • 2 –3 garlic cloves minced
  • 1/4 tsp red chili flakes optional
  • 1 jar 24 oz / 680 g passata (or crushed tomatoes or marinara)
  • 1 tin 5–6 oz / 140–170 g oil-packed tuna, drained
  • 1 –2 tbsp capers or sliced Kalamata olives
  • Salt to taste
  • Freshly ground black pepper to taste
  • Fresh basil or parsley chopped, for garnish
  • Optional: a splash of cream or crème fraîche

Method
 

Prepare aromatics:
  1. Heat olive oil in a wide pan over medium-low heat.
  2. Gently sauté onion, garlic, and chili flakes for about 5 minutes until soft and translucent, not browned.
Build the tomato base:
  1. Stir in passata. If using jarred passata, add about 3/4 of the jarful of water for consistency.
  2. Season with salt, dried basil, and black pepper.
  3. Simmer gently for 20–45 minutes until the sauce is thick and glossy.
Cook pasta:
  1. Bring a large pot of water to a boil. Salt generously.
  2. Cook pasta until just shy of al dente (one minute less than package directions).
Finish the dish:
  1. Off the heat, fold in drained tuna and capers or olives, keeping the fish tender.
  2. Add pasta to the pan and a ladle of starchy cooking water. Toss well to coat and emulsify the sauce.
  3. Adjust seasoning with salt and pepper. Optionally, stir in a splash of cream.
  4. Garnish with fresh basil or parsley and a drizzle of olive oil. Serve immediately.

Notes

  • Use oil-packed tuna for richer flavor; water-packed is lighter and requires extra olive oil.
  • Adjust simmer time for tomato base: longer for deeper flavor, shorter for quicker meals.
  • Short ridged pasta (penne, rigatoni) holds sauce well, spaghetti works for a classic feel.
  • Optional add-ins: zucchini, mushrooms, bell peppers, or a few anchovies for extra umami.
  • Leftovers keep well in the fridge for up to 3 days; reheat gently with a splash of water or sauce.
  • Pair with a crisp green salad and a chilled white wine like Pinot Grigio for a full meal.