Tomato tuna pasta is a quick, simple & delicious meal featuring a silky tomato sauce, capers and canned tuna, less is definitely more!
Cooking this easy pasta recipe takes just 20 leisurely minutes making it a perfect light midweek meal.
Tuna Pasta That Ain’t a Bake!
Quick and easy pasta recipes are often the bedrock of many a cooks repertoire… I am not all that different.
Sub 30-minute dinners are a breath of fresh air, even for folk like me that love being in the kitchen.
Pasta in tomato sauce is a magical combination, one that has straddled the world and there are countless examples.
I have three other distinct pasta in tomato sauce recipes on my site.
Frequently Asked Questions
What is tomato passata?
Tomato passata in the purest sense is nothing more than sieved tomatoes. I prefer to use it in this recipe as it delivers a silky smooth sauce.
Depending on where you are it could be called tomato puree or tomato sauce, but passata should be hidden on the label somewhere. Mutti and Cirio are fairly global brands, and in the UK all of the major supermarkets have home-brand passata.
You can use tinned tomatoes but they are better blended and strained for this recipe in my opinion.
Can I use different types of pasta?
Yes, I almost always make this a tuna spaghetti recipe, but it is a versatile sauce. You can pretty much get away with most shapes of pasta.
This is a clingy sauce rather than a runny sauce so pasta like penne or rigatoni is not as good as tagliatelli or even conchiglie.
What sort of oil should I use?
If you are not using the oil from the tin of tuna you are missing a huge trick!
But if for some reason you choose not to, use olive oil
Can I add cheese?
Of course, it’s your dinner.
I am not a fan of cheese and fish at all, but some grated parmesan would work for those that like the combination. You could also add some buratta!
This tomato tuna pasta recipe is a simple one-bowl dinner and anything you pair with it should be equally easy.
I do not recommend specific brands of equipment unless I think that it makes a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- Frying pan 24cm or 10″, a larger pan is fine.
- Saucepan, I use a 24cm pan that holds 2.4 litres of water.
- Chopping board.
- Sharp kitchen knife.
Easy pasta recipes are the lifeblood of many a kitchen and this simple tomato tuna pasta tastes amazing and uses simple store cupboard ingredients but tastes a million dollars.
- 200g (7oz) Spaghetti
- 175ml (¾ Cup) Tomato Passata
- 160g (5.5oz) Can of Tuna in Oil
- 1 Tbsp Oil, I always use the oil from the tuna tin
- 2 Cloves Garlic
- 1 (35g) Shallot
- ¼ Salt + Extra for boiling pasta
- ¼ Tsp Black Pepper
- ¼ Tsp Sugar
- 30g (¼ Cup) Capers
- 10g (⅓-½ Cup) Fresh Parsley
- Bring a pan of well-salted water to a boil. 1 tablespoon for every 4 litres of water.
- Peel and dice the shallot as finely as you can.
- Peel and chop the garlic as finely as you can.
- Heat the oil in a medium (24cm or 10") frying pan over a medium heat, then add the shallots and garlic and cook gently for 2 minutes.
- Pour in the tomato passata, and add the salt, pepper and sugar, then reduce the heat to low and allow to gently simmer whilst the pasta cooks.
- Add the spaghetti to the boiling water and cook as per the instructions on the packet, less 30-60 seconds.
- Chop the parsley as finely as you can.
- Drain the pasta reserving around 75ml (⅓ Cup) of the cooking liquid.
- Add the tuna and capers to the sauce followed by the drained pasta.
- Stir to coat adding as much of the cooking liquid as needed to make a silky smooth sauce.
- Finally, stir through the parsley before serving.
Amount Per Serving: Calories: 353Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 34mgSodium: 740mgCarbohydrates: 39gFiber: 4gSugar: 5gProtein: 26g
Calorific details are provided by a third-party application and are to be used as indicative figures only.