Easy Tuna & Tomato Pasta
Jun 13, 2025
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This Tuna & Tomato Pasta recipe is a simple weeknight dinner that’s ready in less than 30 minutes. Made with a few pantry staples – canned tuna fish, canned tomatoes and dried pasta – this simple, flavorful dish is a go-to for busy evenings when you want something nourishing without the fuss.
It all comes together in one skillet, which makes cleanup a breeze. Plus, it’s protein-packed and can be enjoyed warm or cold (hello, tasty leftovers!).
Why You’ll Love this Canned Tuna Pasta Recipe
- Made with pantry staples you likely have on hand
- Packed with lean protein from canned tuna
- A quick, one-skillet meal with minimal cleanup
- Delicious warm or cold, great for leftovers and meal prep
- Ready in less than 30 minutes
Ingredients for Tuna Spaghetti with Canned Tomatoes
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- ¼ teaspoon red pepper flakes
- 28 ounces canned whole peeled tomatoes
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 10 ounces canned tuna (2 cans)
- 8 ounces dried spaghetti (or pasta of your choice)
- ¼ cup chopped flat-leaf parsley (optional, for garnish)
How to Make Tuna Pasta with Canned Tuna
Boil Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and set aside.
Make a Garlic-Infused Tomato Sauce: Heat olive oil in a large skillet or braising pan over medium. Add minced garlic and red pepper flakes, stirring constantly for about 1 minute.
Break Down the Tomatoes: Pour in the canned whole peeled tomatoes and use a wooden spoon or fork to gently break them apart. Lower the heat, if needed, to avoid splattering.
Simmer the Sauce: Season with kosher salt and black pepper. Simmer the sauce gently for 5 to 7 minutes, until slightly reduced.
Add the Canned Tuna Fish: Stir in the canned tuna (including the liquid), breaking it up into chunks and mixing thoroughly with the tomato sauce. Simmer for another 3 minutes to allow the flavors to meld.
Combine and Serve: Add the cooked pasta directly to the skillet. Toss until well-combined and heated through. Garnish with chopped parsley, if desired, and serve hot.
Recipe Tips: How to Cook with Canned Tuna
- Use quality canned tuna. I recommend Safe Catch Wild Ahi Yellowfin Tuna, which is Whole30 Approved and delivers 43 grams of protein per 5-ounce can.
- Break tomatoes easily: Crush whole tomatoes by hand before adding to the pan for faster sauce prep.
- Stir often to avoid burning and help the sauce coat the pasta evenly.
Variations and Substitutions for Canned Tuna & Tomato Pasta
- Tomatoes: Use diced canned tomatoes for a chunkier texture and faster cook time.
- Pasta: Swap spaghetti for linguine, bucatini, fettuccine or gluten-free pasta for a variation that suits your dietary needs.
- Add-ins: A handful of capers or sliced olives can add a briny twist to the tomato tuna pasta.
Let leftovers cool to room temperature before storing. Store in an airtight container in the fridge for up to 3 days. This pasta with canned tuna tastes delicious served cold, making it a great choice for packed lunches or meal prep.
Easy Tuna & Tomato Pasta
Ingredients
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- ¼ teaspoon red pepper flakes
- 28 ounces canned whole peeled tomatoes
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 10 ounces canned tuna
- 8 ounces dried spaghetti, or pasta of your choice
- ¼ cup chopped flat-leaf parsley, optional for garnish
Instructions
- Bring water to a boil in a large pot to cook spaghetti or pasta. Salt water and cook pasta according to package directions. Drain and set aside.
- Heat olive oil in a large skillet or 3.5-quart braising pan. Cooking on medium, add in 2 minced garlic cloves and ¼ teaspoon red pepper flakes. Stir with a wooden spoon to keep moving, cooking for about 1 minute.
- Carefully pour in 28-ounces canned whole, peeled tomatoes. Use the wooden spoon or a fork to break apart the whole tomatoes. Reduce heat to low, if needed, to keep tomatoes from splattering.
- Once tomatoes are broken up, season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Bring to a simmer and cook for about 5 to 7 minutes.
- Add 10 ounces canned tuna (2 cans) and add into the tomato sauce with liquid. Break up the tuna into chunks and stir the liquid into the sauce. Return to a simmer and cook for about 3 minutes.
- Stir in the cooked pasta and toss to combine. Once pasta is just heated, sprinkle on flat-leaf parsley and serve.
Notes
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Love the new stuff xoxo
Thank you for being here, Sherry! I hope you find a lot more recipe inspiration on the site.