Seriously The Best Ever Canned Tuna Pasta!
A super easy weeknight dinner for when you don’t have much in the cupboards and don’t want to take a trip to the store. My canned tuna pasta is full of flavor, cheap to make, and ready in about 20 minutes.
If you think canned tuna is only good for sandwiches, this pasta might change your mind. Flaky tuna gets tossed with spaghetti in a simple garlic tomato sauce that’s brightened with lemon and fresh parsley. It’s a little more grown up than your usual tuna pastas but it’s still simple enough to make for kids – I like to add red pepper flakes for a bit of a kick, but you can leave them out or just use a tiny bit if you prefer.
Why You’ll Love This Recipe:Â
- Made mostly from pantry staples
- A great way to turn canned tuna into a proper dinner
- Budget-friendly and easy to keep ingredients on hand for
- Ready in about 20 minutes
- Simple ingredients but plenty of flavor
- Perfect for those nights when the fridge is looking a little bare
- Fresh lemon and parsley keep everything bright and balanced
What You’ll Need
This recipe relies almost entirely on pantry staples. Spaghetti, canned tomatoes, tuna, garlic, and a few simple seasonings come together to create a surprisingly flavorful pasta sauce with very little effort.
A squeeze of lemon juice and fresh parsley added at the end help brighten everything up and keep the dish from feeling heavy.
Recipe Notes & Tips
- The red pepper flakes add a gentle warmth rather than making the dish truly spicy. If you’re serving picky eaters or younger kids, you can reduce the amount or leave them out altogether.
- Don’t forget to reserve some pasta water before draining. It’s the easiest way to loosen the sauce and help it cling to the pasta.
- Tuna packed in olive oil will give the dish a little more richness, but water-packed tuna works perfectly too.
- Fresh parsley and lemon juice really brighten the flavors, so I wouldn’t skip them if possible.
- Taste the sauce before adding extra salt, as canned tuna can vary quite a bit in saltiness.
Variations
- Add a handful of baby spinach during the last few minutes of cooking for extra greens.
- Stir in some capers or chopped olives for a more Mediterranean-inspired version.
- Swap the spaghetti for linguine, penne, or whatever pasta you already have in the pantry.
- Add a little grated Parmesan before serving for a richer finish.
- Want more heat? Add a spoonful of chili crisp at the table.
- Try finishing the pasta with a little lemon zest for even more fresh citrus flavor.
Canned Tuna Pasta
Ingredients
- 12 ounces spaghetti
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon red pepper flakes plus more for serving
- 1 28-ounce can crushed tomatoes
- 2 5-ounce cans tuna, drained
- 1 tablespoon lemon juice
- 1/4 cup chopped fresh parsley plus more for serving
- 1/2 teaspoon kosher salt or to taste
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until al dente. Reserve 1 cup of the pasta water, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook for 30 seconds, stirring constantly, until fragrant.
- Stir in the crushed tomatoes, salt, and black pepper. Bring the sauce to a gentle simmer and cook for 10-15 minutes, stirring occasionally, until slightly thickened.
- Add the tuna and lemon juice and gently stir to combine. Cook for 2-3 minutes, just until the tuna is warmed through.
- Add the cooked spaghetti to the skillet along with a splash of the reserved pasta water. Toss until the pasta is evenly coated in the sauce, adding more pasta water as needed to loosen the sauce.
- Remove from the heat and stir in the parsley.
- Divide between bowls and garnish with additional parsley and a pinch of red pepper flakes before serving.
Have you tried this recipe? You can leave a comment and a star rating below!