Tuna Pasta with Tomato Sauce ready in 15 minutes: here’s a simple, tasty, and quick first course, perfect for those who have little time but don’t want to give up flavor. It’s the ‘red’ alternative to my tuna pasta without tomato sauce, just as easy to prepare and even more enveloping thanks to the tomato sauce.
Start with a classic and fragrant base: garlic, oil, and a pinch of chili, to which we add the tomato to create a light but flavorful sauce. We add the tuna only at the end of cooking, with the heat off, to maintain all its fragrance and delicacy.
While the pasta cooks, the sauce will already be ready: a few minutes and you’ll bring a tasty dish to the table, ideal even in summer, when you’re looking for something good but without spending too much time at the stove.
Before moving on to the recipe, I remind you of other quick first courses
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 3
- Cooking methods: Stove
- Cuisine: Italian
- Energy 271.76 (Kcal)
- Carbohydrates 36.79 (g) of which sugars 0.58 (g)
- Proteins 15.52 (g)
- Fat 7.67 (g) of which saturated 2.01 (g)of which unsaturated 2.56 (g)
- Fibers 3.51 (g)
- Sodium 1,407.63 (mg)
Indicative values for a portion of 7 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 cups cups water (to cook the pasta)
- coarse salt
- 9 oz oz spaghetti
- 1 tbsp tbsp extra virgin olive oil
- 2 cloves garlic
- chili pepper
- 1 can tuna (medium)
- salt
- 14 oz oz tomato pulp
- parsley
Tools
- 1 Pot
- 1 Pan
Preparation
Preparing this tuna pasta with tomato sauce is really simple. First, we put a pot with plenty of water and a handful of coarse salt on the stove, waiting for it to boil. Meanwhile, in a large pan, we pour a drizzle of extra virgin olive oil, add two cloves of garlic cut into pieces and a piece of chili pepper, letting it flavor until the garlic is slightly golden.
At this point, we add the tomato pulp, adjust the salt, and let the sauce cook on medium heat for about 15 minutes, until it slightly reduces. When the sauce is ready, we turn off the heat and add the tuna, mixing it raw to preserve all its flavor. We complete with some fresh chopped parsley.
In the meantime, we cook the pasta in boiling water following the minutes indicated on the package, to keep it al dente. Once drained, we immediately season it with our tuna and tomato sauce, mix well, and serve. A simple, quick, and fragrant dish, perfect also for a summer lunch!
NOTES
If you want to give your tuna pasta with tomato sauce an extra touch, you can add some black olives or a teaspoon of rinsed capers: they go perfectly! The tuna should always be added with the heat off, so it doesn’t dry out and stays flavorful. If you don’t like chili, you can omit it or replace it with a pinch of black pepper.
If you liked the recipe or have any questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ
Can I use tuna in brine instead of tuna in oil?
Yes, you can also use tuna in brine, but I recommend adding a drizzle of good oil to give more flavor to the dish. Tuna in oil indeed makes the pasta tastier.
Can I prepare the sauce in advance?
Of course! You can prepare the sauce in advance and store it in the fridge for a couple of days. Add the tuna only when seasoning the pasta, so it remains fragrant and doesn’t dry out.
