This easy tuna pasta is the perfect weekday dinner. It really is juts an elevated version of traditional Aglio and Olio pasta. It’s easy to make and tastes incredible.
Because of how quick this is to make, I find it the perfect midweek meal. From kitchen to table in less than half hour, meaning more time to put your feet up.
One of the things that makes a massive difference with this dish is using good quality tuna. I personally love Rio Mare tuna and will always use that when available. The next important thing is choosing a good quality olive oil. I highly recommend Filippo Berio oils, they are some of the best and most affordable ones in the market, in my opinion.
I like to make sure that my onion, garlic and herbs are chopped very finely and, in the spirit of making this as easy as possible, the Russel Hobbs mini chopper is perfect for the job. Something I always get asked is “what is the best way to make oil based sauces creamy” and the answer is simple. Pasta water. Just add a ladle in and the starch from the pasta will make the sauce creamy and smooth. Don’t worry about the sauce being liquid, as it gets absorbed into the pasta.
The pasta choice is also up to you. I tend to go for spaghetti or linguine, however this tastes just as good with farfalle. I usually garnish it with just basil, however if you want to add a nice kick, why not use some bird’s eye chillies? or eve add chilli flakes to the onions at the beginning.
Easy Tuna Pasta
- 3 tbsp Olive oil
- 2 cans Canned tuna
- 1/2 cup Roma tomatoes
- 1/2 cup Fresh Basil
- 1/2 cup Fresh Parsley
- 3 Garlic Cloves
- 1/4 Red Onion
- 160 g Linguine or Spaghetti
- Finely chop the onion, garlic and parsley and set aside
- Cut the tomatoes in halves and set aside
- Bring a large pot of salted water to the boil, and cook pasta following the manufacturer's instructions
- In a large frying pan, heat up the olive oil and gently fry the onion, garlic and parsley.
- Add in the tomatoes and cover for a minute or so to cook the tomatoes
- Add in the tuna and stir
- Pour about a ladleful of the pasta water in the frying pan and add in the drained pasta about a minute before it is fully cooked
- Stir well and finish cooking the pasta into the sauce
- Let it rest for minute so as to let the sauce stick to the pasta
- And chopped basil, stir and serve