This is a fairly flexible and easy weeknight pasta idea that comes together with just a few cheap ingredients.
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I turn to this meal when I dread going to the grocery store and need to raid the pantry for an easy to throw together dinner instead. The recipe relies on canned or jarred tuna, dried pasta, onions, garlic, frozen peas and a bit of Calabrian chili paste. Check out more ideas using canned fish here.
Tuna – This recipe used canned or jarred oil-packed tuna filets. They are already cooked and stored in olive oil for a fairly in-expensive and shelf-stable protein that’s easy to keep in the pantry. Because the tuna is already cooked, there is no need to cook it again in this dish. I simply add it at the end to keep its texture without drying it out.
Pasta – While I use spaghetti for this recipe, you can use another long noodle like bucatini or smaller shapes like shells or gamelli. You can really use what you have in your pantry for this one.
Peas – I use frozen sweet peas to add some vegetables to this pasta dish. Fresh shelled English peas can easily be swapped for the frozen peas if you have them on hand.
Garlic – Slices of garlic are sautéed in olive oil until fragrant. Because this recipe is so simple it relies on aromatics like garlic to establish a lot of the flavor in this dish.
Calabrian chilies – This spicy mixture is made from crushed and oil-packed Calabrian chili peppers; a smoky and sweet pepper that adds a lot of flavor and just the right amount of spice. It’s optional, since the dish can easily be made without it for a mild alternative. If using the peppers, a little goes a long way. Find it online here. If you only have whole jarred Calabrian chilies, substitute 2 finely diced peppers.
How to Make Canned Tuna Pasta
Step 1: Cook pasta
Bring a large pot of salted water to the boil. Add the pasta and cook, stirring occasionally, until al dente, about 8 to 10 minutes. Reserve 1 cup of the cooking liquid, then drain the noodles and set aside.
Step 2:Sauté onions
Return the large pot to medium heat, add the oil and heat through. Add the butter and allow to melt then add the onion and sauté until tender, about 5 minutes. Add the garlic and continue to sauté until fragrant, about an additional 30 seconds.
Step 3: Add peas
Stir in the Calabrian chili paste (if using) and frozen peas, stirring until the peas have heated through
Step 4: Combine remaining ingredients
Return the pasta to the pot and toss to combine, adding ½ cup (118g) of the pasta cooking water. Add the tuna, lemon zest, lemon juice and parsley to the pot, tossing to combine just to break up the large pieces and heat.
Step 5: Serve
Divide among warmed pasta bowls and serve.
Tips and Tricks for This Recipe
Swaps and substitutions
The parsley can be swapped for or used in addition to other fresh herbs like chives or dill.
Try adding some baby spinach to the colander then draining the pasta over the top to include more greens.
Try adding a drained can of cannellini beans to this recipe for a creamy and protein-packed addition.
If you don’t have any or prefer more mild dishes, easily omit the Calabrian chilies or swap with ½ teaspoon red pepper flakes.
This recipe can be served cold as a pasta salad.
Other Recipes to Try
If you enjoyed this easy canned tuna pasta recipe, give these other easy weeknight meals a try:
Bring a large pot of salted water to the boil. Add the pasta and cook, stirring occasionally, until al dente, about 8 to 10 minutes. Reserve 1 cup of the cooking liquid, then drain the noodles and set aside.
Return the large pot to medium heat, add the oil and heat through. Add the butter and allow to melt then add the onion and sauté until tender, about 5 minutes. Add the garlic and continue to sauté until fragrant, about an additional 30 seconds.
Stir in the Calabrian chili paste (if using) and frozen peas, stirring until the peas have heated through.
Return the pasta to the pot and toss to combine, adding ½ cup (118g) of the pasta cooking water. Add the tuna, lemon zest, lemon juice and parsley to the pot, tossing to combine just to break up the large pieces and heat.
Divide among warmed pasta bowls and serve.
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