Creamy pasta with tuna and beans is one of those dishes that surprises with its simplicity and its ability to transform everyday ingredients into something irresistible. A quick, nutritious and flavorful recipe, ideal when you have little time but don’t want to give up a comforting first course. The cannellini bean and tuna cream, enriched with a touch of tomato paste, becomes a velvety and tasty sauce, flavored with garlic, parsley, a hint of chili and the right balance of salt and pepper. The result is a creamy, comforting pasta that is surprisingly elegant in its simplicity: a true ally for everyday lunches or an impromptu dinner that wins you over with the first bite.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 10 Minutes
- Portions: 4Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Creamy Pasta with Tuna and Beans
- 11 oz pasta
- to taste water (for cooking the pasta)
- 1 1/3 cups cannellini beans (canned) (drained weight)
- 3.5 oz tuna in oil (drained weight)
- 3 1/2 tbsp extra-virgin olive oil
- to taste parsley (to taste; optional)
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch garlic powder
- 1 pinch chili powder (optional)
- 1 tbsp tomato paste
Tools
- 1 Pot
- 1 Immersion blender
Preparation of Creamy Pasta with Tuna and Beans
First, put a pot of salted water on the heat and bring it to a boil. Then add the pasta and cook it for the time indicated on the package. Meanwhile, you can prepare the sauce.
Drain the beans and the tuna, then place them in a tall, narrow container. Add the oil and parsley, then season with salt, pepper, garlic, chili and tomato paste. Finally, blend everything with the immersion blender.
Taste and, if necessary, adjust to your liking. The cream should be well blended and velvety. Add a little of the pasta cooking water until you reach the desired consistency. The sauce is ready; just toss it with the pasta once cooked.
TIPS and NOTES
Storage
In the refrigerator: transfer the pasta to an airtight container, let it cool completely and then refrigerate.
Duration: it keeps well for 1–2 days. After this time the cream’s texture tends to change and the tuna is no longer at its best.
Reheating
Heat in a pan over low heat, adding a splash of water or milk to bring the cream back to the right softness.
Avoid the microwave if possible, as it tends to dry out the sauce.
Freezing
Not ideal: the bean cream can become grainy after thawing. If absolutely necessary, it’s better to freeze only the sauce and add it to the pasta at the moment of serving.
Recommended wine pairings
Fresh, savory whites
Perfect to balance the creaminess of the sauce and cleanse the palate.
Vermentino (Liguria or Sardinia)
Fiano
Gavi
Pinot Bianco
Aromatic whites but not too intense
Work well with the light touch of garlic and parsley.
Dry Gewürztraminer
Italian Riesling (preferably not too sweet)
Light reds
If you prefer a red, choose a soft, low-tannin one that won’t overpower the dish.
Dry Lambrusco
Bardolino
Young Dolcetto
Sparkling wines
Great to bring freshness and contrast to the creaminess.
Prosecco Brut
Franciacorta Satèn
