Tomato Tuna Pasta Recipe

This delicious tuna, caper and tomato pasta leverages store cupboard ingredients to create a delicious, simple and incredibly quick mid week meal!

Course Main Course

Cuisine Anglo Italian

Keyword tinned tuna and tomato pasta, tuna and tomato pasta, tuna pasta with capers, tuna tomato and caper pasta

Prep Time 5

Cook Time 15

Total Time 20

Servings Servings

Calories 575kcal

Bring a 20cm or 8" saucepan of well-salted water to a boil; I use 1½-2 teaspoons in a pan of this size.
Peel and dice the shallot as finely as you can.
Peel and chop the garlic as finely as you can.
Drain the oil from the tinned tuna; we will use this to cook the sauce.
Add the pasta to the boiling water and cook as per the instructions on the packet or until it is al dente.
Heat the oil in a medium (28cm or 11") 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.
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.