Teresa's Recipes
Pasta al Tonno (Tuna Pasta)
Pasta al Tonno is a classic Italian dish that combines the simplicity of pasta with the hearty flavor of canned tuna, making it a quick, satisfying meal. Originating from coastal regions of Italy, this dish is perfect for busy weeknights yet feels special enough for any occasion.
Ingredients
- 400 grams (spaghetti or penne) Pasta
- 2 cans (about 300 grams), drained Canned tuna
- 4 tablespoons Extra virgin olive oil
- 2 cloves, minced Garlic
- 1/2 teaspoon (optional, for spice) Red chili flakes
- 200 grams, halved Cherry tomatoes
- 1/4 cup, chopped Fresh parsley
- to taste Salt
- to taste Black pepper
- 1 tablespoon (for brightness) Lemon juice
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Calories: 450
- Fat: 15g
- Carbs: 60g
- Protein: 25g
- Sodium: 600mg
- Sugar: 3g
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red chili flakes (if using) and sauté for about 1 minute, until fragrant.
- Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes, until they begin to soften.
- Stir in the drained tuna, breaking it up gently with a fork. Cook for an additional 2-3 minutes until heated through.
- Once the pasta is cooked, reserve a cup of pasta water and then drain the pasta. Add the drained pasta to the skillet with the tuna mixture.
- Toss everything together, adding reserved pasta water a little at a time to achieve the desired sauce consistency.
- Season with salt, black pepper, and lemon juice. Stir in the chopped parsley just before serving.
- Serve hot, garnished with more parsley if desired.