Tomato Tuna Pasta

Quick and budget friendly Pasta dinner made with tin of canned tuna, tomatoes and a few pantry staples. Bursting with fresh mediterenian flavors.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 2 15

Servings servings

Calories 574kcal

Drain canned tuna and keep aside.
Cook Pasta in seasoned water as per packaged instruction. ( reserve 1/2 cup pasta cooking water )
Heat Olive oil in a large skillet. Add sliced garlic, saute for 30 seconds for the garlic to be aromatic. Add red pepper flakes. Cook on low heat for another 30 seconds. (Red pepper flakes will burn fast, so lower the heat).
Add in drained Tuna, stir on medium-high flame for a minute, then stir in the wine. Let the wine cook down to half and the alcohol smell is gone.
Stir in tomatoes, chopped olives, Italian seasoning. Mix everything well and let the sauce simmer for 3-4 minutes.
Add cooked and drained pasta to the pan. Toss to coat with sauce. If you prefer more sauce, add a bit of reserved pasta cooking water).
Garnish with fresh parsley.

I am using tuna in brine. I avoid using Tuna in Oil as I feel it turns out to be too oily, I can't control the amount of oil. If you wish you could use Tuna in good quality Olive oil too.
Instead of olives, add some capers.
Give this a Pasta Puttanesca twist, and after adding garlic add 2 filets of anchovies chopped.
The sauce is a bit tangy, you can add a pinch of sugar to balance the sour sauce.
You can also add fresh Italian basil, as tomatoes and Italian Basil go well together.
Optional, but garnish with fresh grated parmesan while serving.