Tuna Tomato Pasta

Name: Tuna Tomato Pasta Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 370 g – 13 oz short pasta (– I used fusilli); 3 tbsp extra virgin olive oil; 1 garlic clove (– halved); 500 ml – 2 cups tomato purée; ¼ cup water; 250 g – 9 oz tuna canned in olive oil (– drained); parsley (– chopped); salt (– to taste); 6 tbsp breadcrumbs; 2 garlic cloves; 3 tbsp extra virgin olive oil

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Busy weeknights feel easier with this Tuna Tomato Pasta simmering on the stove. Serve a comforting bowl and enjoy a warm, flavourful dinner in 20 minutes.

Tuna Tomato Pasta topped with garlic breadcrumbs and chopped parsley.

I am very happy to share yet another pasta recipe with you. I am Italian after all, and we do eat a lot of pasta. This Tuna Tomato Pasta is a staple in my house.

It used to be my absolute favourite pasta as a child. I would ask my mother to make it almost every day. I never grew tired of it.

Even now that I am a grown-up and I enjoy many more sauces, this Tuna and Tomato Pasta still has a special place in my heart and stomach. My kids love it too.

If you enjoy garlic, I strongly suggest making some Garlic Breadcrumbs to sprinkle on top. They take this pasta to a whole new level and work perfectly in place of cheese.

By the way, what is your favourite pasta sauce?

Fusilli pasta tossed with tuna and tomato sauce and finished with fresh parsley.

Why Make This Tuna and Tomato Pasta

Uses cupboard ingredients many of us keep around, so it works even when the fridge is almost empty.
Pairs naturally with salads or steamed vegetables if you want something on the side.
Fits busy days when you want a home-cooked meal but don’t want to spend a long time in the kitchen.

Key Ingredients for Tuna Tomato Pasta

Tuna in Olive Oil

Breaks easily into the tomato sauce and gives the dish a savoury, rounded taste. Choose firm tuna packed in olive oil so it mixes smoothly and adds gentle richness without becoming heavy.

Tomato Purée

Creates a smooth, full-flavoured sauce with a naturally sweet tomato taste. Select a purée with good colour and a balanced acidity, as it shapes the overall flavour of the dish.

Garlic

Adds aroma at the start of cooking and brings a savoury edge to the breadcrumbs. Fresh garlic provides a stronger food profile than pre-prepared versions and blends well with tomato.

Find the complete list with measurements in the recipe card below.

How to Make Tuna Tomato Pasta

Garlic Breadcrumbs

Step 1: Crush the garlic cloves in a mortar and pestle. Add the breadcrumbs and extra virgin olive oil. Mix well and set aside.

Sauce

Step 1: Sauté the garlic in the extra virgin olive oil for one minute. Make sure it does not burn, or it will turn bitter.

Step 2: Add the tomato purée and ¼ cup of water, then mix. Cover the pot and cook on a low flame for 10 minutes.

Step 3: Add the tuna and mix. Cook for another 5 minutes. Turn the heat off and set the sauce aside.

Tuna simmering in tomato sauce in a saucepan on the cooktop.

Pasta

Step 1: Cook the pasta until al dente. Drain it and mix it with the sauce.

Step 2: Serve straight away with parsley and a sprinkle of garlic breadcrumbs on top.

Fork lifting tuna pasta with garlic breadcrumbs from a serving bowl.

Frequently Asked Questions

What can I use if I don’t have tuna in olive oil?

Tuna in brine is the simplest swap. Drain it well and add 1–2 teaspoons of extra virgin olive oil to the sauce so it keeps a smooth texture.

Can I add other ingredients to the sauce?

You can include peas, black olives, or a small amount of chopped zucchini. Add them during the simmering stage so they soften and blend well with the tomato and tuna.

How do I keep the pasta separate and easy to mix with the sauce?

Use plenty of boiling salted water, stir during the first minute of cooking, and drain the pasta as soon as it reaches al dente. Mixing it with the hot sauce keeps the pieces loose and easy to combine.

Can I use a different pasta shape for this Tuna Tomato Pasta recipe?

Yes. Any short pasta works well because it holds the sauce and helps the tuna spread evenly. Fusilli, penne, farfalle, or even rigatoni are all good options for this recipe.

Extra Help from the Kitchen

Dry the Tuna Well – Pat the tuna with kitchen paper or let it drain fully so the sauce stays balanced and does not thicken too much.

Salt the Pasta Water Generously – Add enough salt to the boiling water to season the pasta properly before it meets the sauce.

Chop Parsley at the Last Minute – Cut the parsley right before serving to keep its colour bright and its flavour clear.

Toast the Breadcrumbs Briefly – Give the breadcrumbs a quick toast in a dry pan to keep them crisp if they have been sitting for a while.

Variations and Twists

Spicy Tuna Tomato Pasta – Add a pinch of crushed red pepper flakes when sautéing the garlic. The heat blends well with the tomato base and lifts the flavour of the tuna.

Add Capers and Anchovies for a Mediterranean Finish – Stir 1–2 tbsp rinsed capers and 1–2 minced anchovy fillets into the oil before adding the tomato purée. They melt into the sauce and give it a fuller, savoury profile.

Use Lemon and Fresh Basil for Freshness – Add lemon zest and torn basil leaves when combining the pasta with the sauce. The citrus and herbs give the dish a lighter and brighter flavour.

Include Black Olives and Oregano – Add sliced black olives and ½–1 tsp dried oregano with the tuna. Both ingredients work well with tomato and add more depth.

Turn It Into a Quick Pasta Bake – Mix the pasta with the sauce, transfer to an oven-proof dish, top with breadcrumbs, and bake at 180°C – 350°F for 15–20 minutes. The heat firms the pasta and brings the flavours together.

Storage and Shelf Life

Store leftovers in an airtight container in the refrigerator for up to 2 days. Freeze the tomato–tuna sauce on its own for up to 2 months, then thaw it in the fridge overnight.

Reheat the sauce over low heat with 1–2 tablespoons of water until smooth, then add freshly cooked pasta. Reheat assembled leftovers in a pan over low heat with a small splash of water to loosen the sauce.

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