Tuna and tomato pasta is a simple and flavorful first course — one of those recipes to turn to when you have little time to shop or cook but still want a quick dish that pleases everyone. This sauce is made with canned tuna, tomato (in summer you can use fresh tomatoes; in winter you can opt for good peeled tomatoes), garlic and chili pepper: in Rome tuna pasta is almost always prepared this way, while the white tuna pasta (pasta with tuna without tomato) has its own fans. To make the tuna sauce even more flavorful, you can add a couple of anchovy fillets in oil to the initial sauté; they will melt in the hot oil in seconds and give the tuna sauce a stronger taste. Tuna pasta can be prepared with any pasta shape you prefer: I prefer spaghetti, but linguine, penne or farfalle are good alternatives.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 2 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 373.59 (Kcal)
- Carbohydrates 31.93 (g) of which sugars 3.61 (g)
- Proteins 19.73 (g)
- Fat 18.89 (g) of which saturated 3.36 (g)of which unsaturated 5.44 (g)
- Fibers 3.89 (g)
- Sodium 699.37 (mg)
Indicative values for a portion of 231 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 for tuna and tomato pasta
- 13 oz spaghetti (for me gluten-free)
- 6 oz tuna in oil (weighed drained)
- 18 oz peeled tomatoes
- 2 anchovies in oil
- 1 clove garlic
- 4 tbsp extra virgin olive oil
- 1 chili pepper (hot, fresh or dried)
- 1 pinch salt
- 1 small bunch parsley
Tools
- 1 Pan non-stick with lid, Ø 10 1/4 in (approx. 26 cm)
- 1 Spoon
How to prepare Roman-style red tuna pasta
For the English version of this recipe click here!
To prepare the tuna pasta, start by placing the peeled garlic (halved), the oil, the drained anchovies and the chopped chili pepper in a large pan (1).
Turn on the heat and let the garlic brown and the anchovies melt; to speed up the process you can tilt the pan over the flame (2). Lower the heat, add the drained tuna and break it up with a spoon (3).
Then add the peeled tomatoes (4), season with salt and add a ladleful of hot water. Coarsely crush the tomatoes with the spoon (5).
Cover with a lid and cook over medium heat for about 15 minutes. When the tuna sauce is ready remove the garlic and add some chopped parsley (6).
Cook the pasta in plenty of salted water, drain it very al dente and transfer it to the pan (7). Toss it over high heat, adding a ladleful of the pasta cooking water (8). When the tuna pasta is well emulsified, turn off the heat (9).
Serve the tuna pasta immediately, garnished with a little chopped parsley.
Storage
The tuna sauce can be stored in the refrigerator in a glass jar for about 3 days.
Which tuna to use for the best result
I recommend using good quality tuna in oil, preferably in olive oil. Avoid tuna in water, which is less flavorful and drier. If possible choose whole fillets and drain them gently before adding them to the sauce to preserve the perfect texture.
Common mistakes to avoid
Please pay attention to these common mistakes:
Poorly drained tuna: too much oil makes the sauce greasy, too dry and it loses flavor.
Overcooking the tuna: I recommend not frying it at high heat before adding the tomato so it doesn’t become tough.
Skipping the finishing toss: drain the pasta al dente and mix it well with the sauce before serving so it’s creamy and even.
Quick variations
Here are some variations to make the tuna and tomato pasta even tastier:
Tuna and olive pasta: add pitted black olives at the end of cooking.
Tuna and capers pasta: add salt-packed capers that have been well rinsed for a savory aromatic note.
Light creamy version: add a tablespoon of ricotta or light cream at the end of cooking to soften the flavor without changing the recipe.
Onion instead of garlic: many prefer the sweeter taste of onion to balance the stronger flavors of tuna and tomato.
FAQ (Questions and Answers)
How to make tuna and tomato pasta creamier?
I recommend finishing the pasta with a tablespoon of the cooking water at the end. This will give you an even creamier consistency.
Can it be made with canned tuna fillets?
Yes, I suggest draining them gently. Whole canned tuna fillets keep their texture better than pre-flaked tuna. Add them only at the end of cooking.
How to make the red tuna pasta more flavorful?
I suggest using quality tomatoes, extra virgin olive oil and adding a couple of anchovy fillets. Add fresh herbs like parsley or chives only at the end to enhance the flavor without covering it.
Which pasta shape is best for this recipe?
I recommend spaghetti or linguine, which blend perfectly with the tuna and tomato sauce. Alternatively, try farfalle or rigatoni: they hold the sauce well and make every bite flavorful.
