Easy Tuna & Tomato Pasta
This easy canned tuna pasta recipe is a no-brainer for busy weeknights. Made with pantry staples like tuna, tomatoes, and dry spaghetti, it's a protein-packed one-skillet meal ready in less than 30 minutes. Ideal for meal prep with leftovers for meal prep.
Ingredients
Instructions
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
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.
- Step 6
Stir in the cooked pasta and toss to combine. Once pasta is just heated, sprinkle on flat-leaf parsley and serve.
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@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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