Description
A quick and delicious tuna pasta dish combining pantry staples for an easy weeknight meal.
Ingredients
- 8 oz (225g) pasta (penne or fusilli)
- 1 can (5 oz/140g) tuna in olive oil, drained
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped parsley (optional)
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- Grated Parmesan, for serving (optional)
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
- While pasta cooks, heat olive oil in a large skillet over medium heat.
- Add minced garlic and red pepper flakes, sauté for about 30 seconds until fragrant.
- Add cherry tomatoes; cook for 2–3 minutes until they start to soften.
- Stir in drained tuna, breaking it up gently. Cook for another 1–2 minutes.
- Add cooked pasta to the skillet, tossing to combine. If dry, add reserved pasta water a little at a time to reach desired consistency.
- Season with salt and black pepper to taste. Stir in parsley, if using.
- Serve immediately, topped with grated Parmesan if desired.
Notes
- Use whole wheat or gluten‑free pasta to adjust dietary needs.
- Olive oil‑packed tuna gives more flavor and richness.
- Add veggies like spinach, peas, or capers to bulk up the dish.
- Store leftovers in an airtight container for up to 3 days.