Pasta al Tonno e Pomodorini (Tuna and Cherry Tomato Pasta)
Why this recipe works
- Fast by design: The sauce comes together while the spaghetti cooks, keeping the whole dish firmly in weeknight territory.
- Simple ingredients, clear flavour: Garlic, chilli, olive oil, tomatoes, tuna, lemon and parsley each add a distinct note without making the sauce heavy.
- Bright finish: Lemon zest and juice sharpen the richness of the tuna and olive oil, making the pasta taste lighter and fresher.
Get the most out of this recipe
Ingredient notes
- Use ripe cherry tomatoes: The sauce relies on the tomatoes softening quickly and releasing sweet juices, so ripe cherry tomatoes give the best result.
- Choose good canned tuna: A firmer, well-flavoured canned tuna holds its texture better when tossed through the pasta.
- Add lemon to taste: Start lightly, then add more lemon juice if the pasta needs extra lift after the tuna and tomatoes are combined.
Adjust the heat
- For a gentler version: Use fewer chilli flakes or leave them out entirely; the garlic, tomatoes and lemon will still carry the flavour.
- For more heat: Increase the chilli flakes slightly, adding them to the oil with the garlic so their flavour infuses the sauce.
Common mistakes
- Do not brown the garlic: Keep the garlic pale and fragrant; browned garlic can make the whole dish taste bitter.
- Warm the tuna gently: The tuna only needs to heat through. Cooking it for too long can make it dry and overly broken up.
- Add pasta water gradually: Use the reserved pasta water a splash at a time so the sauce becomes glossy rather than watery.
Timing notes
- Best served immediately: The pasta is at its best as soon as it is tossed, while the spaghetti is glossy and the parsley still tastes fresh.
- Prep while the pasta boils: Slice the garlic, halve the tomatoes if needed, drain the tuna and chop the parsley while the water comes to the boil.
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 about 150 ml of the pasta water before draining.
- Meanwhile, warm the olive oil in a large frying pan over a medium heat. Thinly slice the garlic and cook for 30 to 60 seconds until fragrant, then stir in the chilli flakes.
- Add the cherry tomatoes and a pinch of salt, then cook for 5 to 7 minutes, stirring, until the skins start to split and the tomatoes turn jammy. If the pan looks dry, splash in a little reserved pasta water.
- Stir in the tuna, breaking it up gently, and warm through for 1 to 2 minutes. Add the drained spaghetti and toss well, loosening with more reserved pasta water until glossy and lightly saucy.
- Finely grate in a little lemon zest, then squeeze in lemon juice to taste. Take off the heat, stir through the parsley, and serve straight away with a final drizzle of olive oil if you like.
Recipe notes
Tips
- Keep the garlic pale: if it starts to colour, lower the heat so it stays sweet rather than bitter.
- Use the reserved pasta water a splash at a time; it helps the olive oil and tomato juices cling to the spaghetti.
- If serving anyone who is pregnant, elderly, or immunocompromised, make sure the tuna is heated until piping hot.
Substitutions
- Replace spaghetti with another long pasta shape, keeping the same weight and cooking it until al dente.
- Replace chili flakes with a smaller amount for a milder heat, or a larger amount for a hotter finish.
- Replace fresh parsley with a smaller amount if you prefer a subtler herbal note.
Storage
- Refrigerate up to 2 days
- Cool quickly, then refrigerate in a sealed container. Reheat in a frying pan over a low heat with a splash of water until piping hot, or eat at room temperature as a pasta salad style lunch.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Fish Gluten Wheat
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