My Spicy Tuna and Tomato Pasta is a full-flavoured dish that is easily made from store cupboard ingredients. Tinned tomatoes, garlic and onion are the basis of the sauce, with tinned tuna, capers, olives, and chilli flakes providing great flavour. This a meal which is perfect for days when you don’t have the time or energy to go to the grocery store and is certain to become a regular addition to your meal plans.
Why You'll Love This Recipe:
- With flavours of the Mediterranean, this family friendly pasta dish is quickly and easily made, making it the perfect mid-week meal. If you're not a fan of chilli heat, simply omit it.
- This is a dish which optimises the convenience of utilising pantry ingredients.
- It is a no-fuss meal that demonstrates the versatility of canned tuna and tomatoes and the wisdom of always keeping some on hand. For instance, we turn to tinned tuna to make our Tuna and Potato Patties or the very delicious Tuna and Cannellini Bean Dip.
- Like my Creamy Prawn Linguine, this is one of my go-to pasta dishes when I want a delicious meal that is easily put together.
Recipe Inspiration: this is one of my father’s recipes, one which has strong sentimental value. To this day, we still have this dish once a week.
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Dried penne rigate pasta – penne translates to “pen” and rigate means “ridged.” The surface of the penne has ridges that help the sauce adhere.
- Extra virgin olive oil – this is the full-flavoured oil, produced from the very first pressing of the olives. Use the best olive oil that you have.
- Brown/yellow onion – an all-rounder, the one most often used. You could also use a red onion.
- Garlic – use fresh cloves; they are superior to jarred varieties.
- Parsley stalks and leaves – don’t discard the stalks; we use them when beginning the sauce and the leaves toward the end of cooking.
- Red chilli pepper flakes – adjust the quantity of dried chilli flakes to suit your taste.
- Crushed tomatoes – the basis of the sauce. You could also use whole tomatoes and crush them prior to adding.
- Tinned tuna – we choose good quality tuna packed in oil. It has more flavour than tuna packed in water.
- Dried oregano – a flavoursome herb, used in many Mediterranean dishes.
- Baby capers – add a briny flavour to the dish.
- Kalamata olives – are great companions with tuna and tomatoes.
- Sea salt and freshly ground black pepper – before serving the pasta, check that it is seasoned to your taste.
- Pasta water – the starchy pasta water helps the sauce emulsify, slightly thickening it and giving it a silky smoothness.
- Lemon – a squeeze of lemon when serving adds acidity which balances the flavours of the sauce.
Variations:
Pasta - I like a short pasta with this sauce such as penne, ziti or small shells. However, you could use a longer pasta such as spaghetti or linguine if you prefer.
Creamy sauce - if you prefer a pasta with a creamier sauce, you may like to try my Creamy Tuna Pasta.
How To Make Tuna and Tomato Pasta:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Sauté the onion, garlic and parsley stems:
Put a large saucepan of water on the stove and bring to the boil. Once boiling, salt your water.
In a large frying pan, on medium-high heat, add olive oil, onion, parsley stems and chilli flakes. Cook 4-5 minutes then add garlic, cook 1-2 minutes, being careful to not burn the garlic.
2 – Add in the tuna and tomatoes:
Add tinned tomatoes and tuna. Break up tuna chunks, then add oregano. Bring to a simmer and cook 15-20 minutes, stirring occasionally.
3 – Finish the sauce:
Add your pasta to the boiling water, stirring regularly, and cook until just al dente. Reserve some pasta water.
Add olives, capers and fresh parsley, and warm.
4 – Stir through the pasta:
Add the cooked pasta to the pan and stir to combine. Add some pasta water until you achieve the desired consistency. Check that the seasoning is to your liking.
Serve with some additional chopped fresh parsley, a drizzle of extra virgin olive oil and squeeze of fresh lemon.
Hint: when cooking pasta, I recommend that you always set aside some pasta water. If you need to use it to thin the sauce, the starchiness of the water helps to bring the sauce together beautifully.
Tips for Success, Storage and FAQs:
The pasta is best when eaten freshly cooked. However, if you have any leftovers, store in the fridge in an airtight container for up to 3 days. Alternatively, you can make the sauce in advance, and cook the pasta freshly.
Reheat in the microwave or gently in a frying pan. You may need to add a small amount of water.
Please don’t rinse the pasta. You will wash away all the starch and it’s the starch which helps the sauce adhere to the penne.
Do not overcook the pasta, cook it until just al dente, which translates as “to the tooth”. At this stage, the pasta is still slightly firm and will continue cooking when combined with the sauce.
Top Tip:
When there are so few ingredients, it is essential to use the best quality to achieve maximum flavour. Use good quality tinned tomatoes, tuna and the best olive oil that you can. Ideally, I suggest extra virgin olive oil; it is an important element in this Mediterranean influenced recipe.
Serving Suggestions:
This Canned Tuna and Tomato Pasta is ideal for any special occasion, but so easy it’s also perfect for busy weeknights. It is a complete meal, but works well with our Spelt Focaccia or alongside a fresh salad, such as our:
If you love a flavoured-filled pasta dish that comes together with minimal effort, you will love my Spicy Tuna and Tomato Pasta. There are times when we all need a tasty pasta dish that is easily made from pantry ingredients, and this is one that is certain to become a family favourite.
Alex xx
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Spicy Tuna and Tomato Pasta
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 340 g (12 ounces) dried penne rigate pasta See Note 1
- 2 tablespoon extra virgin olive oil See Note 2
- 1 large brown/yellow onion – finely chopped
- 3 large cloves of garlic – finely chopped
- 2 tablespoon parsley stalks – finely chopped
- 1 teaspoon red chilli pepper flakes - or to taste
- 800 g (28 oz) tinned crushed tomatoes
- 370 g (13 oz) tins of tuna in olive oil - drained
- 1 teaspoon dried oregano
- 2 tablespoon baby capers - drained
- ⅓ cup Kalamata olives – pitted and halved
- ⅓ cup fresh flat leaf parsley - finely chopped
- sea salt and pepper – to taste, if necessary See Note 3
- 1 cup pasta water – reserve before draining pasta – you may not need to use it all
- lemon wedges – to serve (optional)
Instructions
- Put a large saucepan of water on the stove and bring to the boil. Once boiling, salt your water.
- In a large, deep frying pan on a medium-high heat, add your olive oil, onion, parsley stems and chilli flakes. Cook for 4-5 minutes. Add in the garlic and cook for a further 1-2 minutes, being careful to not let the garlic burn.
- Add in your tinned tomatoes and tuna – I swish about ¼ cup of water into the tomato tins too. Break the tuna up with a wooden spoon if there are big chunks. Add in your dried oregano. Bring to a simmer and cook for 15-20 minutes, stirring occasionally so the sauce doesn’t stick to the pan.
- While the sauce is cooking, add your pasta to your boiling water, stirring regularly ensuring it does not stick together. Cook the pasta until just al dente. Reserve some pasta water.
- Add your olives, capers and fresh parsley to your sauce, and allow to warm through.
- Add your cooked pasta to the sauce, and stir to combine, adding a little pasta water until you achieve the desired consistency. Check that the seasoning is to your liking.
- Serve with some additional chopped fresh parsley and a drizzle of extra virgin olive oil. For freshness, I also like to squeeze a little fresh lemon over the dish.
Notes
- Pasta: I like a short pasta with this sauce such as penne, ziti or small shells. However, you could use a longer pasta such as spaghetti or linguine if you prefer.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Seasoning: adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour. Add more red chilli pepper flakes if you like the heat.
- Make this gluten-free: simply use a good quality gluten-free pasta. Many gluten-free pasta absorbs more moisture than regular pasta, so you may find you need to add plenty of pasta water.
- Storage: the pasta is best when eaten freshly cooked. However, if you have any leftovers, store in the fridge in an airtight container for up to 3 days.
- Reheating: the pasta can be reheated in the microwave or gently in a frying pan. You may need to add a small amount of water.
- Freezing: the sauce can be frozen in an airtight container for up to 2 months. Reheat on the stovetop and toss through your freshly cooked pasta and a little pasta water if needed.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Julie Jones says
such a simple but so flavour filled dish
Alexandra Cook says
Thank you, Julie!
Alex xo
Suzanne says
Loved this recipe!! Even my 12 month granddaughter loved it too regardless of the chilli!! Definitely on the menu again .... and again (forever)!! Thank you so much for sharing!
Alexandra Cook says
Oh, Suzanne - this is wonderful to hear!!
Thank you so much - I am so happy that this recipe will be one you make again and again 🙂
Alex xo
Marie says
This is such a great recipe. It's got so much flavour and really easy to make.
Alexandra Cook says
I am so happy you enjoyed it, Marie!
Thank you, Alex xo
elena says
I definitely will try this one. Thank you very much!
Alexandra Cook says
Thank you, Elena!
I hope you enjoy it. Alex xo