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Easy Canned Tuna Pasta
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 my guide about how to dress up tinned fish for more easy recipes on a budget. Other canned tuna favorites include this lemony tuna salad sandwich and kimchi tuna salad.
Table of contents
Why You’ll Love This Recipe
- Easy weeknight meal. With a few shelf stable ingredients and pantry staples you can make an delicious meal quickly!
- Inexpensive. The total cost for this recipe is about $7.75 ($11.35 if using jarred tuna vs. canned) which comes out to about $1.94 per serving.
Key Ingredients in This Recipe
- 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. If you only have whole jarred Calabrian chilies, substitute 2 finely diced peppers.
A full ingredient list with exact amounts can be found in the recipe card below.
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 Calabrian chilies 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.
How to Make Canned Tuna Pasta (Step-by-step)
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.
How to Store and Reheat Canned Tuna Pasta
Any leftovers can be stored in the fridge for up to 2 days in a resealable container. Reheat the pasta in a saucepan over medium-low heat on the stove with a splash of water or olive oil to refresh it. It can also be microwaved in 30-second increments, stirring after each.
FAQ – Frequently Asked Questions
What type of canned tuna should I use – oil-packed or water-packed?
Oil-packed tuna offers a more flavorful and tender result, but water-packed tuna also works if you’re looking for a lighter version. Just be sure to drain it well.
Can I make canned tuna pasta ahead of time?
Canned tuna pasta is best enjoyed fresh, but any leftovers can be stored in the fridge for up to 2 days. Reheat over medium-low heat on the stove with a splash of water or olive oil to refresh it.
What can I use instead of Calabrian chili?
Try using ½ teaspoon red pepper flakes, chili crisp, harissa, or even a little sriracha if you want a similar spicy kick.
Can I swap another vegetable for the peas?
Absolutely! You can use sautéed spinach, chopped kale, zucchini, or even roasted red peppers depending on what you have on hand. It’s a great flexible recipe.
Can I use other pasta shapes?
Yes! While spaghetti works well, you can also use linguine, bucatini, penne, or farfalle.
Give these easy weeknight pastas a try:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Easy Canned Tuna Pasta
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Ingredients:
- ½ pound spaghetti
- ¼ cup extra-virgin olive oil
- 2 tablespoons unsalted butter
- ½ medium yellow onion, diced
- 4 cloves garlic, sliced
- 1 teaspoon Calabrian chili paste (optional)
- 1½ cups frozen sweet peas
- 2 (6-ounce) jars oil-packed tuna, drained
- Kosher salt, as needed
- 1 teaspoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- ½ cup packed flat-leaf parsley, chopped
Instructions:
- 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.
Notes:
If you don’t have any Calabrian chilies or prefer more mild dishes, easily omit the Calabrian chilies or swap with ½ teaspoon red pepper flakes.
Nutrition:
Calories: 440kcal | Carbohydrates: 54g | Protein: 11g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 15mg | Potassium: 344mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1226IU | Vitamin C: 35mg | Calcium: 47mg | Iron: 2mg
DID YOU MAKE THIS?
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I just made this today! Love it, clean yet flavourable . Found it very easy to make – using simple ingredients accessible in most pantries I would think.
I’m so happy to hear that Jennifer! I’m glad you found it easy to make! Thank you so much for sharing.
I used bowtie pasta instead and added some parmesan cheese on top. So delicious and perfect weeknight dinner. If you’re broke but still want a well-rounded meal, this is the recipe for you!!!
Love hearing that! So happy it was an easy weeknight dinner!