Name: Pasta With Tomatoes and Tuna
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 3 tablespoons (45 ml) extra-virgin olive oil; 3 medium garlic cloves (15 g), lightly crushed; 1/4 teaspoon red pepper flakes; One 28-ounce (800 g) can whole peeled tomatoes, coarsely crushed by hand; Kosher salt, to taste; 1 teaspoon (5 ml) fish sauce (optional); 10 1/2 ounces (300 g) olive oil-packed tuna, drained and flaked into 2-inch pieces; 12 ounces (340 g) dried long pasta (spaghetti, spaghettoni, bucatini, or linguine); 1 packed cup (25 g) flat-leaf parsley, finely chopped

Pasta al Tonno is one of those Italian classics I always turn to when I want something simple, comforting, and full of flavor. With tender pasta coated in a bright tomato sauce and chunks of rich olive oil-packed tuna, it’s a dish that tastes like it took hours, but it comes together in just 30 minutes.

Pasta With Tomatoes and Tuna

Why You’ll Love This Recipe

I love how this recipe balances ease and depth of flavor. It starts with fragrant garlic and red pepper flakes in olive oil, moves into a lush tomato sauce, and finishes with flaky tuna and fresh parsley. It feels elegant enough for company but is quick enough for a weeknight dinner. The tuna adds a satisfying protein boost without overpowering the dish, and the fish sauce (if I use it) adds just the right umami note.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 tablespoons extra-virgin olive oil
3 medium garlic cloves, lightly crushed
1/4 teaspoon red pepper flakes
One 28-ounce can whole peeled tomatoes, coarsely crushed by hand
Kosher salt
1 teaspoon fish sauce (optional)
10 1/2 ounces olive oil-packed tuna, drained and gently flaked into 2-inch pieces
12 ounces dried long pasta (spaghetti, spaghettoni, bucatini, or linguine)
1 packed cup flat-leaf parsley leaves and tender stems, finely chopped

Directions

In a large skillet or sauté pan, I heat the olive oil over medium heat. I add the garlic and cook, turning occasionally, until deeply golden, about 5 minutes. Then I remove and discard the garlic.
I add red pepper flakes and stir constantly for about 30 seconds until fragrant.
I add the crushed tomatoes, season lightly with salt, and bring everything to a simmer. I cook this, stirring occasionally, for about 10 minutes until the oil emulsifies and the sauce thickens slightly.
I reduce the heat to medium-low and gently stir in the fish sauce (if using) and tuna, trying not to break up the tuna too much.
Meanwhile, I cook the pasta in a large pot of salted boiling water until just shy of al dente, about 2 minutes less than the package suggests.
Using tongs, I transfer the pasta to the skillet with the sauce, along with about 1/4 cup of pasta water.
I increase the heat to high and cook, tossing rapidly, until the pasta is al dente and the sauce clings to the noodles, about 1 to 2 minutes. I add more pasta water in small amounts if needed.
I remove from heat, stir in the chopped parsley, and season with more salt to taste before serving.

Servings and timing

This recipe makes 4 servings. It takes 30 minutes total from start to finish.

Variations

Sometimes I add capers or olives for extra brininess. For a spicier version, I increase the red pepper flakes. If I want a heartier texture, I use spaghettoni or bucatini. When I’m out of fish sauce, I add a small anchovy filet in the beginning with the garlic to build in that umami depth.

Storage/reheating

This pasta is best enjoyed fresh, but I store leftovers in an airtight container in the fridge for up to 2 days. I actually like the leftovers cold, especially on a warm day, but I can also gently reheat it in a skillet with a splash of water.

FAQs

Can I use tuna in water instead of olive oil-packed tuna?

I prefer tuna in olive oil for richer flavor, but I drain and mix water-packed tuna with a little olive oil if that’s what I have.

What pasta shape works best?

I like spaghetti, linguine, or bucatini. Any long pasta works well to catch the sauce.

Do I have to use fish sauce?

No, it’s optional. I skip it or replace it with anchovy paste or a chopped anchovy filet.

Can I use canned diced or crushed tomatoes?

Yes, but I prefer whole peeled tomatoes for their texture and flavor when crushed by hand.

Is this recipe spicy?

It has a mild heat from the red pepper flakes, but I adjust to my taste.

Can I make this ahead?

The sauce can be made ahead and stored separately. I cook the pasta fresh and toss it with reheated sauce when ready to eat.

How do I avoid overcooking the tuna?

I gently stir it in at the end and avoid breaking it up too much while mixing.

Can I add vegetables?

Yes, I sometimes add spinach, kale, or even zucchini for extra veggies.

What’s a good garnish?

I use fresh parsley or a squeeze of lemon for brightness.

Can I double this recipe?

Yes, I double all ingredients and use a larger pan for the sauce and a big pot for boiling pasta.

Conclusion

Pasta al Tonno is one of those dishes that proves simple ingredients can lead to something extraordinary. With pantry staples and just half an hour, I get a comforting, flavorful pasta that always satisfies. Whether served warm or enjoyed cold the next day, it never disappoints.