Canned Tuna Pasta
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Prep Time
5 mins
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Cook Time
5 mins
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Additional Time
1 hr 30 mins
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Total Time
35 mins
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Servings
4
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Calories
485 kcal
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Course
Main Course
Canned Tuna Pasta
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Bring something special to the table with this well-loved recipe.
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Ingredients
For the sauce
- 2 tbsp olive oil
- 1 tbsp butter
- 1 large onion finely diced
- 1 tsp salt
- 1 tsp sugar (optional)
- 2 large garlic cloves minced
- 1 tbsp tomato paste (tomato puree)
- 2 cans (14oz/400g) crushed tomatoes
- 1 sprig fresh basil or handful of basil leaves
- Parmesan rind
- white wine or water as needed
To serve
- 12 oz (340g) dried pasta such as spaghetti or linguine
- crushed chili flakes
- grated parmesan
- Salt and freshly ground black pepper to taste
Instructions
- Heat butter and olive oil in a large pot until the butter melts and starts foaming. Add the diced onion, salt and sugar and cook, stirring, over low heat for 5 minutes. You want the onion to soften but not color.
- Stir in the minced garlic and tomato paste then add the crushed tomatoes. Bring to a simmer and add the basil and Parmesan cheese rind.
- Turn the heat to as low as possible, cover the pot and cook for a minimum of 30 minutes (and up to 90 minutes), stirring once in a while. Add a splash of water or white wine whenever the pot looks dry, especially if cooking for longer. Discard the cheese rind and basil before using.
- Prepare the pasta (preferably spaghetti, linguine or buccatini) per package instructions. Drain, reserving some of the pasta water. Add the sauce to the drained pasta and toss together to combine. Stir in a splash of the pasta water as needed.
- Drain the tuna and flake it with a fork. Fold gently into the pasta. Check the seasoning and adjust, if needed. Serve with freshly grated Parmesan and pinch chili flakes. Dee-licious!
Notes
- My preference is to use tuna canned in olive oil (such as Rio Mare or Ortiz). A little more expensive but infinitely tastier. Two cans (approx. 300g / 10 1/2 oz drained weight) will be enough.
- Adding the tuna at the end is best. If you stir it into the sauce at the beginning it will simply melt into the tomatoes.
- A small piece of Parmesan cheese rind makes all the difference to this sauce. Save any rinds in a bag in the freezer to use whenever you are making this recipe or Bolognese sauce.
- Tuna pasta is best enjoyed immediately. Store any leftovers in the fridge for up to two days.
- You can freeze the tomato sauce (minus the tuna) for up to three months. Simply reheat, mix with your choice of pasta and add the tuna just before serving.
Nutrition Information
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Calories
485kcal
(24%)
Carbohydrates
85g
(28%)
Protein
15g
(30%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
8mg
(3%)
Sodium
918mg
(38%)
Potassium
880mg
(25%)
Fiber
7g
(28%)
Sugar
14g
(28%)
Vitamin A
596IU
(12%)
Vitamin C
22mg
(24%)
Calcium
100mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Calories | 485kcal | 24% |
| Carbohydrates | 85g | 28% |
| Protein | 15g | 30% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 918mg | 38% |
| Potassium | 880mg | 19% |
| Fiber | 7g | 28% |
| Sugar | 14g | 28% |
| Vitamin A | 596IU | 12% |
| Vitamin C | 22mg | 24% |
| Calcium | 100mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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