If there’s a dish that I’ve made hundreds of times, it’s this Tomato and Tuna Pasta, It’s actually a recipe that an ex-roommate of mine brought from Italy back when we were in our second year in college. It was good, so so good, or so we thought back then, but now when I think about the way it looked and tasted I’m a bit horrified of the way I was perceiving food.

It was nothing more than overcooked pasta with tuna and some chopped tomatoes on top. It looked more like a kind of a badly made salad than a cooked dish. But, we didn’t care; we were in college, and any food was good food, right?

Well, no! We should have known better! But, time passed, our brains started to migrate from our bottoms to our heads and a few years later here we are with a proper tomato and tuna pasta dish.

And what a treat it is!

INGREDIENTS

• 200g Penne pasta (or any pasta you prefer)
• 1 medium-sized red onion, finely chopped
• 1 can of chopped tomatoes
• 2 cans of tuna (in water or oil, drained)
• 2 hot chili peppers (seeds removed and chopped)
• 1 lemon
• 1 handful of fresh parsley, chopped
• 2 tablespoons of olive oil
• ¼ teaspoon of salt

How to Make Tomato and Tuna Pasta?

Step 1:

Heat up one tablespoon of olive oil in a large non-stick pan and at low temperature fry the onion and the hot chili peppers for about 5 minutes, until they get soft.

Step 2:

Turn the heat up and get the tomatoes and the tuna in the pan. Season with a pinch of salt. Let the mix boil for about 20 minutes.

Step 3:

In the meantime boil the pasta in a pot as indicated on the package. When the pasta is cooked al dente get it out of the boiling water and in the pan with the tomato and tuna sauce.

Step 4:

Add to the mix 1 tablespoon of olive oil, a handful of chopped parsley leaves and the juice from half a lemon.

Step 5:

Mix everything together and turn the heat off.

Step 6:

It’s all done, so bon appetit!

Kitchen Equipment Needed

• A large non-stick pan
• A medium-sized pot for boiling pasta
• A sharp knife and cutting board for chopping
• A wooden spoon or spatula for stirring
• A colander for draining the pasta
• A citrus juicer or fork for squeezing lemon juice
• Measuring spoons

Helpful Tips!

• If you’re using canned tuna, don’t forget to drain all the water or oil.
• For Garlic lovers like me, cook some with the onions and chili peppers.
• If the tomatoes taste too tangy for you, add just a little sugar and let me know how you find it.

What to Serve with This Tomato and Tuna Pasta?

This Tomato and Tuna Pasta pairs well with Rustic Cooked Carrots or with a slice of garlic bread, both options are always good for me and my wife, sometimes we love to have it also with some Roasted Potatoes and Brussels Sprouts, Also a bowl of minestrone soup or a simple caprese salad with mozzarella, tomatoes, and basil can be great too.

FAQ

Can I use fresh tuna instead of canned tuna?

Yes, you can.

How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 4 days.

Can I freeze Tomato and Tuna Pasta?

It’s best to freeze just the sauce without the pasta.

What can I use instead of parsley?

If you don’t have parsley, you can use other fresh herbs like basil or cilantro.

Can I add cheese to this dish?

Of course, Sprinkle some grated Parmesan or Pecorino cheese on top before serving.

How can I make this recipe healthier?

Use whole-wheat pastaand reduce the amount of olive oil. You can also add more veggies if you want.

I hope you enjoy making and eating this Tomato and Tuna Pasta as much as we do, Don’t forget to share this recipe with your friends and family, and subscribe to my blog for more delicious and easy recipes.