The tuna pasta with tomato is a simple and tasty first course, one of the recipes to turn to when you have little time to shop or cook, but still want a quick dish that pleases everyone. Pasta with tuna 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: in Rome tuna pasta is almost always prepared this way, less often the tuna pasta without tomato, which still has many fans. To make the tuna pasta even more flavorful you can add a couple of anchovy fillets in oil to the initial sauté, which melt in a few seconds with the heat of the oil, giving the tuna sauce a stronger taste. Tuna pasta can be prepared with whatever pasta shape you prefer: I prefer spaghetti, but linguine, penne or farfalle are also a good alternative.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 2 Minutes
- Cooking time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- 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 pasta with tomato
- 13 oz spaghetti (for me gluten-free)
- 6 oz tuna in oil (weighed drained)
- 2 cups 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 sprig parsley
Tools
- 1 Pan nonstick with lid
- 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 brown the garlic and melt the anchovies; 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 ladle of hot water. Then roughly mash the tomatoes with the spoon (5).
Cover with a lid and let cook over medium heat for about 15 minutes. When the tuna sauce is ready remove the garlic and add a little 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 ladle of the pasta cooking water (8). When the tuna pasta is well coated 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, sealed 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 to the sauce, so as to maintain the perfect texture.
Common mistakes to avoid
Please pay attention to these common mistakes:
Poorly draining the tuna: too much oil makes the sauce greasy, too dry makes it lose flavor.
Overcooking the tuna: I suggest not frying it at high heat before adding the tomato to avoid making it tough.
Skipping the tossing step: drain the pasta al dente and mix it well with the sauce before serving so it becomes creamy and uniform.
Quick variations
Here are some variations to make tuna pasta with tomato even tastier:
Tuna pasta with olives: I suggest adding pitted black olives at the end of cooking.
Tuna pasta with capers: I suggest adding well-desalted capers for a savory, aromatic note.
Light creamy version: I suggest adding 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 taste of tuna and tomato.
FAQ (Questions and Answers)
How to make tuna pasta with tomato creamier?
I recommend tossing the pasta with a tablespoon of the cooking water at the end. This will give you an even creamier texture.
Can it be made with canned whole tuna fillets?Yes, I suggest draining them gently. Whole canned tuna preserves its texture better than already shredded tuna. I recommend adding it only at the end of cooking.
How to make 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 overpowering it.
Which pasta shape is best for this recipe?
I recommend using spaghetti or linguine, which blend perfectly with tuna and tomato sauce. Alternatively, you can try farfalle or penne rigate: they catch the sauce well and make every bite flavorful.
