Spaghetti al Tonno (Tuna and Tomato Pasta)
Why this recipe works
- Fast pantry cooking: Tinned tuna and fresh tomatoes create a complete sauce in the time it takes to cook the pasta.
- Savoury depth: Garlic, chilli flakes, capers and tuna build a briny, aromatic base without needing a long simmer.
- Better sauce cling: Finishing the spaghetti in the pan with a little reserved pasta water helps the sauce turn glossy and coat the strands.
Get the most out of this recipe
Adjust the heat
- For less heat: Use fewer chilli flakes, or add them only at the end so the heat stays gentle.
- For more kick: Increase the chilli flakes slightly, keeping the heat balanced so the tuna and capers still come through.
- Keep it rounded: Fresh parsley and a final drizzle of olive oil help soften the chilli and lift the salty, savoury sauce.
Ingredient notes
- Choose good tuna: Use a well-flavoured canned tuna that flakes easily; it should be warmed through rather than cooked hard.
- Check the capers: Capers vary in saltiness, so rinse them if needed and taste before adding extra salt.
- Use ripe tomatoes: Ripe tomatoes break down quickly into a loose sauce; less ripe tomatoes may need a little more simmering.
Common mistakes
- Browning the garlic: Keep the garlic pale and fragrant. If it starts to colour, lower the heat and add the tomatoes promptly.
- Cooking the tuna too long: Add the tuna near the end and warm it briefly so it stays tender rather than dry.
- Letting the sauce dry out: Add reserved pasta water gradually while tossing until the spaghetti looks glossy and well coated.
Make-ahead tips
- Best served fresh: The pasta has the best texture straight from the pan, when the sauce still clings lightly to the spaghetti.
- Prep before cooking: Slice the garlic, chop the tomatoes and parsley, and drain the tuna before starting so the sauce comes together smoothly.
- Reheat gently: Warm leftovers in a frying pan with a splash of water, stirring until piping hot and loosened.
Equipment you'll need
Ingredients
Instructions
- Bring a large pot of well-salted water to the boil. Cook the spaghetti until just al dente, then reserve a mug of the pasta water and drain.
- Meanwhile, warm the extra virgin olive oil in a large frying pan over a medium heat. Thinly slice the garlic, add it to the pan with the chilli flakes, and cook for 30 to 60 seconds until fragrant but not browned.
- Roughly chop the tomatoes and add them to the pan with the capers. Simmer for 6 to 8 minutes, stirring occasionally, until the tomatoes break down into a loose sauce.
- Flake the canned tuna into the sauce and warm through for 1 to 2 minutes. Add the drained spaghetti and toss well, loosening with a splash of reserved pasta water until glossy and well coated.
- Finely chop the fresh parsley and stir most of it through the pasta. Divide between bowls, scatter over the remaining parsley, and finish with a final drizzle of extra virgin olive oil.
Recipe notes
Tips
- Keep the garlic pale: if it starts to colour, lower the heat and add the tomatoes straight away to stop it catching.
- If your capers are very salty, give them a quick rinse and pat dry before adding.
- For the best texture, finish the pasta in the pan so the sauce clings, adding reserved pasta water a little at a time.
Substitutions
- Replace spaghetti with linguine for a slightly flatter pasta that holds the sauce well.
- Replace chili flakes with a smaller amount for a milder heat, or increase slightly for more kick.
- Replace fresh parsley with fresh basil for a softer, sweeter herbal finish.
Storage
- Refrigerate up to 2 days
- Cool quickly and refrigerate in a sealed container. Reheat gently in a frying pan with a splash of water until piping hot, stirring to loosen the sauce.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 2 servings
- Total time: 25min (25min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Fish Gluten Wheat
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Pasta con Vongole in Bianco (Spaghetti with Clams in White Wine)
Spaghetti with clams in white wine, garlic and parsley
Broccoli and Anchovy Pasta (Pasta con Broccoli e Acciughe)
Spaghetti with broccoli, anchovies and toasted breadcrumbs
Gnocchi al Gorgonzola (Blue Cheese Gnocchi)
Potato gnocchi in a quick Gorgonzola and cream sauce
Penne all’Arrabbiata (Spicy Tomato and Garlic Pasta)
Roman penne with spicy tomato sauce, garlic and Pecorino Romano
Tortelloni al Burro e Salvia (Pasta with Butter and Sage)
Tortelloni tossed with butter, sage and Parmesan
Agnolotti del Plin (Stuffed Pasta with Brown Butter and Sage)
Stuffed pasta with pork, spinach, brown butter and sage
Moroccan Couscous with Lamb, Chickpeas and Vegetables
Steamed couscous with tender lamb, chickpeas and vegetables
Chicken Souvlaki Bowl
Chicken souvlaki served over rice with salad and tzatziki
Chaufa (Peruvian Fried Rice)
Peruvian fried rice with chicken, egg, soy sauce and sesame oil
Duck Confit with Sarladaise Potatoes
Crisp duck confit with duck fat potatoes, garlic and parsley
Longevity Noodles (Chinese Stir-Fried Wheat Noodles with Prawns and Greens)
Longevity noodles stir-fried with prawns, shiitake and greens
Kefta Tagine (Meatballs in Tomato Sauce)
Spiced beef meatballs simmered in a rich tomato sauce
Spaghetti alla Cetara (Spaghetti with Anchovy, Garlic and Chilli)
Spaghetti with anchovy, garlic, chilli and parsley
Spaghetti alla Puttanesca (Tomato, Olive and Anchovy Pasta)
Spaghetti in tomato sauce with olives, anchovies and capers
Pasta alla Puttanesca (Spaghetti with Tomato, Anchovies and Olives)
Spaghetti with anchovies, capers and olives
Pasta alla Carrettiera Siciliana (Garlic and Chilli Pasta)
Sicilian spaghetti with garlic, chilli and toasted breadcrumbs
Smoked Sardine Pasta
Smoked sardine pasta with lemon, garlic and parsley
Spaghetti alle Vongole Veraci (Spaghetti with Clams)
Spaghetti with clams, white wine, garlic and lemon
You might also like
Revithada (Slow-Baked Greek Chickpeas)
Slow-baked Greek chickpeas with bay and oregano
Moroccan Lamb Kofta Traybake with Peppers and Tomatoes
Traybaked lamb kofta with peppers, tomatoes, lemon and coriander
Śledź w Śmietanie (Polish Herring in Sour Cream Sauce)
Polish herring in sour cream with apple and onion
Moroccan-Style Cauliflower Couscous Bowl with Chickpeas and Tahini
Cauliflower couscous bowl with chickpeas, courgette and tahini dressing
Birria (Mexican Beef Stew with Dried Chillies and Tomato)
Slow-braised birria beef stew with dried chillies, tomato and spices
Thai Peanut Rice Noodle Bowl with Cucumber and Carrot
Rice noodles in chilli peanut sauce with crunchy veg
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen 8-Inch Chef Knife
- AUS-10 steel
- Balanced design
- Less traditional feel
Titanium & PP Double-Sided Cutting Board
- Separate surfaces for meat and produce
- Resists odors and stains
- Harder on knife edges than wood or plastic
All-Clad HA1 Hard Anodized Nonstick Fry Pan 12 Inch
- Top-tier build quality
- Excellent heat distribution
- Expensive
OXO Good Grips 2-Piece Cutting Board Set
- Two useful sizes with reversible cutting surfaces
- Dishwasher safe and easy to clean
- Plastic surfaces will show knife marks over time
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
