Tuna pasta is what Italians make when the pantry looks empty.
Or when they simply crave it.
Because despite its humble ingredients, it’s genuinely delicious.
A can of tuna.
An onion.
A couple of tomatoes—or a bottle of passata waiting in the cupboard.
Pasta.
That’s often all it takes to put together one of those dinners that appear almost by accident and end up being better than expected.
THE PASTA OF BUSY DAYS
This is one of those recipes Italians rely on when time is short but appetites are big.
Fresh tomatoes make it lighter and brighter during summer.
Passata works beautifully during the rest of the year.
Both versions are equally at home on an Italian table.
I usually buy tuna fillets preserved in extra-virgin olive oil.
Partly because they taste better.
Partly because I’m Italian…
…and rather picky when it comes to canned tuna.
FEW INGREDIENTS, PLENTY OF FLAVOR
The sauce comes together with just a handful of ingredients: onion, tomatoes, oregano (or basil if you prefer), and canned tuna.
Nothing more.
Nothing less.
canned tuna pasta recipe with tomatoes
an easy Italian canned tuna pasta recipe
Ingredients
- 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
Instructions
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Bring pasta water to a boil.
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Thinly slice the onion and the tomatoes. Finely chop oregano leaves.
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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.
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Meanwhile, cook pasta according to packaging directions.
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Drain tuna and add it to the skillet, smash it with a fork and sauté a couple of minutes.
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Drain pasta and transfer it to the skillet. Mix and sauté a minute or so (high heat).
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Garnish with oregano and serve hot.
Enjoy your Italian tuna pasta!
Claudia