Pasta al Tonno

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This Pasta al Tonno {Pasta with Tuna} is a classic Italian dish that is simple to prepare. Not only is it simple, but you probably have all of the ingredients in your pantry. Everyone has anchovies in their pantry, right? I used linguine, but any pasta will work. Canned tuna, tomatoes and some Italian parsley round out this delicious, light meal…..

This Pasta al Tonno is perfect on hot summer nights, and fast enough for a weeknight meal once the kiddos are back in school. 😉 You may have seen Valerie Bertinelli make this dish last weekend on Food Network, but she used jarred bruschetta and capers. I did not have the brushetta and I do not like capers, so I went rogue and created my own version. 🙂

Heat oil in a large skillet over medium heat. Add the garlic, shallot, and anchovies to the skillet. Cook, while stirring, for one minute…..

Don’t worry, the anchovies melt away into the oil and leave behind and nice salty flavor.

Add the tomatoes and chili pepper flakes (if using) and simmer for 15 minutes, reducing heat if necessary…..

I only had diced tomatoes, so I smooshed them my wooden spoon to break them down.

Stir in tuna and remove from heat…..

Add the drained pasta and most of the parsley…..

Toss to combine…..

Sprinkle with remaining parsley and serve…..

See how simple that was? Serve with a nice white wine and a dinner salad, and you have the perfect meal. 🙂 And no, I did not forget the Parmesan cheese! The Italians apparently do not add Parmesan cheese to this dish. Crazy, right? I thought they added Parmesan to e-v-e-r-y-t-h-i-n-g, lol

Looking for something a bit heavier, but still light and fast. Then check out my Tortellini Salmon Salad…..

Kids won’t eat fish? Check out this yummy Fusilli al Pomodoro…..

I have no idea how I did not end up married to an Italian, I am obsessed with all of their foods, LOL

Enjoy!!

Print recipe

Serves	4
Prep time	10 minutes
Cook time	20 minutes
Total time	30 minutes
Meal type	Main Course

This Pasta al Tonno is a classic Italian dish that is loaded with flavor and easy to prepare with items that you probably already have in your pantry.

Ingredients

8 Ounces pasta, cooked and drained (I used linguine)
4 Tablespoons extra virgin olive oil
1 Large clove garlic (minced)
1 Small shallot (minced)
2 anchovies
crushed red pepper flakes (optional)
14.5 Ounce can crushed or diced* tomatoes
6 to 7 Ounce can tuna packed in olive oil (drained and flaked)
1/4 cup Italian parsley (chopped)
sea salt and ground pepper (to taste)

Directions


Heat oil in a large skillet over medium heat.

Add the garlic, shallot, and anchovies to the skillet. Cook, while stirring, for one minute.

Add the tomatoes and chili pepper flakes (if using) and simmer for 15 minutes, reducing heat if necessary.

Stir in tuna and remove from heat.

Add the drained pasta and most of the parsley. Toss to combine.

Sprinkle with remaining parsley and serve.