Tuna Tomato Pasta
With just 9 simple pantry ingredients you probably already have and less than 30 minutes, this tuna tomato pasta recipe is packed with delicious flavor.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound dried pasta ((such as spaghetti, thin spaghetti, angel hair, or linguine))
- 3 tablespoons extra virgin olive oil
- 10 cloves garlic ((thinly sliced))
- 4 anchovies ((at a minimum; can use up to a whole can))
- 1/3 cup capers ((roughly chopped))
- 1/4 teaspoon crushed red pepper flakes
- 1-2 cans tuna in olive oil ((5 ounce/140g cans; we recommend Cento brand. Use more or less to your own taste.))
- 1 jar marinara sauce ((Or about 2-3 cups to taste, based on how saucy you want your pasta))
- 1/4 cup parsley ((chopped))
Instructions
- 1
Boil the pasta and heat the marinara sauce.
- 2
While that’s happening, heat a skillet with the olive oil. Saute the garlic until lightly golden. Add the anchovies and break up until dissolved. Roughly chop the capers and add them to the pan. Follow with the chili flakes.
- 3
Add the cooked pasta to the pan. Toss to coat thoroughly. Next, add the marinara one ladle at a time until all the pasta is thinly coated in sauce.
- 4
Empty 1-2 cans of tuna over the pasta, including the oil. Toss gently to distribute the tuna without breaking up the chunks too much.
- 5
Garnish with the fresh parsley and serve!