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

Description

Pasta al Tonno is a quick and satisfying Italian pasta dish made with tomatoes, olive oil-packed tuna, and garlic. This 30-minute recipe is rich in flavor, affordable, and perfect for weeknight dinners or Mediterranean-style meals.

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

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Instructions

Sauté Garlic: In a large skillet, heat olive oil over medium. Add crushed garlic and cook, turning occasionally, until golden brown (about 5 minutes). Remove garlic and discard.

Build the Sauce: Add red pepper flakes to the oil and stir for 30 seconds until fragrant. Add crushed tomatoes and a pinch of salt. Simmer for 10 minutes until slightly thickened.

Add Tuna: Lower heat to medium-low. Gently stir in fish sauce (if using) and tuna, keeping tuna pieces intact.

Cook Pasta: Meanwhile, cook pasta in salted boiling water until just shy of al dente (about 2 minutes less than package instructions). Reserve at least 1 cup of pasta water.

Combine Pasta and Sauce: Transfer pasta to the skillet with 1/4 cup pasta water. Increase heat to high and toss until sauce thickens and coats noodles (1–2 minutes), adding more pasta water if needed.

Finish: Remove from heat, stir in parsley, and season with salt to taste. Serve immediately.

Notes

Use high-quality olive oil-packed tuna for best flavor.

The dish can be made with regular or ventresca (belly) tuna.

Leftovers can be refrigerated for up to 2 days and are best enjoyed cold.

Don’t overcook the pasta—finishing it in the sauce helps bind flavors.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian