canned tuna pasta the Italian way

Tuna pasta with canned tuna and fresh tomatoes (or passata).

Italian tuna pasta recipe #gourmetproject
canned tuna pasta recipe with tomatoes #gourmetproject

Tuna pasta is a dish you make when you have nothing else in the pantry. Or when you are craving it, because it’s delicious.

It is also an easy and simple pasta recipe Italian people make every time they have little time but lots of appetites.

This is a canned tuna pasta recipe with fresh tomatoes, but you can also use tomato paste (passata). If tomatoes are out of season or don’t have any, feel free to use tomato paste instead of the fresh veggies.

The tuna pasta sauce is made with only a few ingredients: tomatoes, onion, oregano – you can use basil too-, and canned tuna. I usually buy tuna fillets in extra-virgin olive oil, cause I’m Italian… and picky. But tuna pasta in tomato sauce is delicious with any canned tuna.

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canned tuna pasta recipe with tomatoes

an easy Italian canned tuna pasta recipe

Course Main Course
Cuisine Italian
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Calories 349 kcal
Author Claudia Rinaldi


  • 1 yellow onion
  • 3 heirloom or salad tomatoes medium
  • 4.6 oz canned tuna fillets in oil - 130 gr
  • 7 oz bucatini pasta - 200 gr
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh oregano leaves
  • salt


  1. Bring pasta water to a boil.
  2. Thinly slice the onion and the tomatoes. Finely chop oregano leaves.
  3. Heat the olive oil in a large pan, add the onion and cook until golden (about 5 minutes). Add tomatoes and a tiny pinch of salt (tuna is already salted), cover and cook about 10 minutes.
  4. Meanwhile, cook pasta according to packaging directions.
  5. Drain tuna and add it to the skillet, smash it with a fork and sauté a couple of minutes.

  6. Drain pasta and transfer it to the skillet. Mix and sauté a minute or so (high heat).
  7. Garnish with oregano and serve hot.

Enjoy your Italian tuna pasta!


Claudia Rinaldi

Claudia Rinaldi


Digital artisan and curator of the Simposio cookbook series; maker of Gourmet Project, an Italian food, travel and culture blog; and life in Italy relator through the Italian Colors Newsletter. Claudia lives in magnificent Rome. She loves pasta, “melanzane alla parmigiana”, hats, suitcases and airports, Christmas, and books. Her mission is to show you that Italy is so much more than spaghetti and clichés, but a land of endless traditions, flavors, and heritage.

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