Pasta al Tonno (Pasta with Tuna)
Pasta al Tonno is the ultimate Italian pantry meal. A can of tuna, some garlic, olive oil, parsley, and a box of penne – that’s all you need. This is the kind of pasta you make on a busy weeknight when you haven’t had time to shop but still want something that tastes like a real Italian dinner. No tomatoes, no heavy sauce, just a light, garlicky tuna pasta that comes together in the time it takes to boil the penne.
It’s also a great option for Fridays during Lent, a satisfying meatless dinner that doesn’t feel like you’re sacrificing anything. If you’re looking for a tomato-based version, check out Spaghetti with Tuna and Anchovies for a heartier take on Italian tuna pasta.
Recipe Notes
The Tuna: Use Italian tuna packed in olive oil, not water-packed. The oil-packed tuna has more flavor and a better texture. Tonnino and Genova are good brands that are widely available.
Add Anchovies: For extra depth of flavor, add 2-3 chopped anchovy fillets to the oil along with the garlic. They’ll melt right in and add a savory richness without making it taste fishy. For a full tomato-based tuna and anchovy pasta, check out Spaghetti with Tuna and Anchovies.
Red Pepper Flakes: A pinch of red pepper flakes added with the garlic gives it a nice subtle heat. Start with a small pinch and adjust to your taste.
Pasta Water: Don’t skip reserving a cup before draining. A splash of the starchy water helps the oil and pasta come together into a cohesive dish instead of feeling dry.
Keep the Heat Low: The garlic should gently soften, not brown. Medium-low heat is important here since burnt garlic will make the whole dish bitter.
Other Pasta Shapes: Penne works great because the tuna gets caught inside the tubes, but spaghetti, linguine, or rigatoni all work well too.
Perfect for Lenten Fridays: This is an easy, satisfying meatless meal for Fridays during Lent. Quick enough for a busy weeknight and the whole family will enjoy it.
The Cheese Question: While it’s an unwritten rule in Italian cooking to never put cheese on seafood, there are exceptions. Grated Parmigiano-Reggiano works well on this dish if you want to add it.
Print
Pasta al Tonno (Pasta with Tuna)
- Total Time: 20 minutes
- Yield: Serves 4
Ingredients
- 1 pound penne pasta
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 can (6 oz) good quality Italian tuna, packed in oil
- Salt and pepper to taste
Instructions
- Bring a large pot of liberally salted water to a boil. Add penne and cook until al dente. Reserve a cup of pasta water before draining.
- While pasta is boiling, heat olive oil in a large skillet over medium-low heat.
- Add the garlic and cook until it starts to soften, about 1 minute.
- Add 1 tablespoon of the parsley and the tuna, drained from the can. Cook for 2 minutes, breaking up the tuna with a wooden spoon.
- Add the drained penne to the skillet with the remaining parsley, salt and pepper. Toss everything together thoroughly. If the pasta seems dry, add a splash of the reserved pasta water to bring it together.
- Divide the pasta between serving plates and serve.
- Prep Time: 5 Minutes
- Cook Time: 15 Minutes
