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4.7 from 36 votes

Tuna and Tomato Spaghetti

This tuna and tomato spaghetti is an easy, inexpensive meal that comes together from pasta, canned tuna and tomatoes, and Romano cheese. Done in just 30 minutes and requires only a handful of pantry ingredients.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 2 to 3 servings
Calories: 775 kcal
Course: Main Course
Cuisine: American

Ingredients

  • sea salt
  • 8 ounces spaghetti or linguine
  • 1 tablespoon extra-virgin olive oil
  • 4 cloves garlic finely chopped
  • 1 cup chopped or pureed canned tomatoes
  • one (5- to 6-oz) can of Tuna preferably oil-packed
  • 1/2 cup grated romano cheese (optional)
  • freshly ground black pepper to taste
Optional Additions
  • 2 anchovy fillets finely chopped
  • 2 tablespoons chopped olives
  • 1/4 cup bread crumbs
  • 1 tablespoon capers
  • pinch red pepper flakes

Instructions

    Cup of Yum
  1. Bring a large pot of heavily salted water to a boil and cook the 8 ounces spaghetti or linguine according to the package instructions.
  2. Meanwhile, in a large saucepan over medium heat, warm the 1 tablespoon extra-virgin olive oil. Add the 4 cloves garlic and sauté until fragrant, about 1 minute.☞ TESTER TIP: If you’re using high-quality oil-packed tuna here, swap the tuna oil for olive oil when sautéing the garlic. It’ll give you a more pronounced tuna flavor and involves less waste.
  3. Add the 1 cup chopped or pureed canned tomatoes and tilt the saucepan to swirl the ingredients together. Let the sauce cook for 2 minutes and then add the one (5- to 6-oz) can of tuna. Use a wooden spoon to break up the tuna and continue to cook until it’s warmed through, about 3 minutes more.
  4. Add 1/4 cup of the grated Romano, if using, reserving the rest to sprinkle on top. Taste and add salt and freshly ground black pepper, as needed.
  5. Stir in any of the optional additions (2 anchovy fillets, 2 tablespoons chopped olives, 1/4 cup bread crumbs, 1 tablespoon capers, pinch red pepper flakes), if using.
  6. Reduce the heat to low and cover to keep the sauce warm while you finish boiling the spaghetti.
  7. Drain the spaghetti, reserving 1/4 cup of the cooking water. Add the spaghetti to the sauce and toss everything together. If the sauce isn’t sliding and coating the noodles, add a little of the reserved pasta water and try tossing it again.
  8. Divvy the pasta among bowls and, if desired, sprinkle with the remaining Romano.

Nutrition Information

Serving 1portion Calories 775kcal (39%) Carbohydrates 107g (36%) Protein 44g (88%) Fat 19g (29%) Saturated Fat 6g (30%) Monounsaturated Fat 9g Cholesterol 59mg (20%) Sodium 993mg (41%) Fiber 7g (28%) Sugar 10g (20%)

Nutrition Facts

Serving: 2to 3 servings

Amount Per Serving

Calories 775

% Daily Value*

Serving 1portion
Calories 775kcal 39%
Carbohydrates 107g 36%
Protein 44g 88%
Fat 19g 29%
Saturated Fat 6g 30%
Monounsaturated Fat 9g 45%
Cholesterol 59mg 20%
Sodium 993mg 41%
Fiber 7g 28%
Sugar 10g 20%

* Percent Daily Values are based on a 2,000 calorie diet.