Name: Pasta al Tonno
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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 crushed or diced* tomatoes; 6 to 7 Ounce tuna packed in olive oil (drained and flaked); 1/4 cup Italian parsley (chopped); sea salt and ground pepper (to taste)

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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. 🙂

How to make Pasta al Tonno:

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

More delicious Pasta recipes:

Tortellini Salmon Salad

Linguine alla Carbonara

Fusilli al Pomodoro

Shrimp Linguine

Squid Ink Pasta with Lobster Cream Sauce

Double Shrimp Pasta

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

Enjoy!!

Pasta al Tonno

This classic Italian Pasta al Tonno is the perfect light meal that comes together in minutes with items in your pantry!

5 from 1 vote

Print Rate

Course: Main Course

Cuisine: Italian

Keyword: pasta, tuna, italian, recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: Servings

Calories: 371kcal

Author: Lisa Johnson

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 crushed or diced* tomatoes
6 to 7 Ounce tuna packed in olive oil drained and flaked
¼ cup Italian parsley chopped
sea salt and ground pepper to taste

Instructions

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.

Notes

If you use diced tomatoes, smash them in the pan as they cook to break them apart
Use Italian tuna if you can find it!!

Nutrition