One-Pan Tuna Pasta Recipe

Introduction

One-Pan Tuna Pasta is a quick and flavorful dish that combines pantry staples into a vibrant, saucy meal. Using sun-dried tomatoes, anchovies, and olives, this recipe packs a punch of Mediterranean flavors with minimal cleanup.

Ingredients

• 8 oz. long pasta such as bucatini, linguine or spaghetti
• Kosher salt
• 1 cup sun-dried tomatoes, preferably not in oil
• 1 tbsp. capers
• 3 garlic cloves, peeled
• 6 anchovies
• 1/4 cup extra-virgin olive oil
• 1 (6.7-oz) jar of tuna in olive oil, or 1 (5-oz.) can of tuna in olive oil
• 2/3 cup mixed olives, pitted and torn into small pieces
• 1 tbsp. finely chopped fresh parsley

Instructions

1. Step 1: In a large skillet, add water leaving about ½ inch from the top. Bring to a boil and add 2 teaspoons of salt.
2. Step 2: Boil pasta for 2 to 3 minutes less than the package instructions so it is just al dente. Reserve 1 ½ cups of the pasta water before draining.
3. Step 3: To make the sun-dried tomato paste, either process the sun-dried tomatoes, capers, garlic, anchovies, and olive oil in a food processor until smooth, or finely chop each ingredient separately and press them together with the olive oil in a bowl until a paste forms.
4. Step 4: Heat a large skillet over medium heat and add the sun-dried tomato paste. Cook, stirring constantly, until it darkens slightly and becomes fragrant, about 3 to 4 minutes.
5. Step 5: Reduce the heat to medium-low and slowly whisk in reserved pasta water until a cohesive and pourable sauce forms.
6. Step 6: Flake the tuna into large chunks and add it to the sauce along with the oil from the tuna and the olives. Stir gently to combine.
7. Step 7: Add the pasta to the skillet and cook for 1 to 2 minutes, tossing to coat the pasta evenly with the sauce.
8. Step 8: Remove from heat, sprinkle with fresh parsley, and serve immediately.

Tips & Variations

• Use sun-dried tomatoes not packed in oil for better texture and flavor control.
• Swap anchovies with a splash of Worcestershire sauce if you prefer a milder salty flavor.
• Try adding a pinch of red pepper flakes for a subtle spicy kick.
• Fresh lemon zest can be added on top for a bright, citrusy finish.
• If you don’t have mixed olives, kalamata or green olives alone work perfectly.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water or olive oil to loosen the sauce if needed. This dish is best enjoyed fresh but still tastes good reheated carefully.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tuna in water instead of olive oil?

Yes, you can use canned tuna in water, but adding a bit of extra olive oil when mixing into the sauce will help maintain richness and flavor.

Is it necessary to use anchovies in this recipe?

Anchovies add a depth of umami and saltiness that enhances the sauce, but if you prefer, you can omit them or substitute with a small amount of soy sauce or fish sauce for a similar effect.

One-Pan Tuna Pasta Recipe

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4.7 from 92 reviews

This One-Pan Tuna Pasta is a savory and satisfying Italian-inspired dish featuring al dente long pasta tossed in a flavorful sun-dried tomato and anchovy sauce, enriched with capers, olives, and chunks of tuna in olive oil. Quick and simple to prepare, this recipe brings Mediterranean flavors together in one skillet for an easy yet impressive meal perfect for weeknights.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta

• 8 oz. long pasta such as bucatini, linguine or spaghetti
• Kosher salt

Sauce & Mix-ins

• 1 cup sun-dried tomatoes, preferably not in oil
• 1 tbsp. capers
• 3 garlic cloves, peeled
• 6 anchovies
• 1/4 cup extra-virgin olive oil
• 1 (6.7-oz) jar of tuna in olive oil, or 1 (5-oz) can of tuna in olive oil
• 2/3 cup mixed olives, pitted and torn into small pieces
• 1 tbsp. finely chopped fresh parsley

Instructions

1. Prepare the pasta water: In a large skillet, fill with water leaving about 1/2 inch space from the top to prevent boiling over. Bring water to a rolling boil and add 2 teaspoons kosher salt to flavor the pasta water.
2. Cook the pasta: Add pasta to boiling water and cook for 2 to 3 minutes less than the package instructions to achieve just al dente texture. Reserve 1 1/2 cups of the pasta cooking water before draining the pasta.
3. Make the sun-dried tomato paste: If using a food processor, combine sun-dried tomatoes, capers, garlic cloves, anchovies, and olive oil. Process until a smooth paste forms. If not using a processor, finely chop each ingredient separately, then press and mash them together with the oil in a bowl until a paste consistency is achieved.
4. Cook the paste: Return a large skillet to medium heat and add the sun-dried tomato paste. Cook while stirring constantly for about 3 to 4 minutes, until it darkens slightly and becomes fragrant—this deepens the flavors.
5. Create the sauce: Reduce heat to medium-low, then gradually whisk in the reserved pasta water, stirring until a cohesive and pourable sauce forms.
6. Add tuna and olives: Flake the tuna into large chunks and add it, along with its oil from the jar or can, and the mixed olives to the sauce. Stir gently to combine all ingredients.
7. Toss pasta in sauce: Add the drained pasta back into the skillet with the sauce. Toss and cook together for an additional 1 to 2 minutes to allow the pasta to fully absorb the flavorful sauce.
8. Garnish and serve: Sprinkle the top with finely chopped fresh parsley and serve immediately for a warm, hearty meal.

Notes

• Reserve pasta water carefully as it helps adjust the sauce consistency and binds the sauce to the pasta.
• Using anchovies adds a rich umami depth; if you’re sensitive to salt, adjust seasoning accordingly.
• If you prefer a less intense flavor, reduce anchovies to 3 or omit entirely.
• Sun-dried tomatoes not packed in oil help control the sauce’s oiliness and intensity.
• Feel free to substitute the olives with your favorite variety or omit if desired.
• For an even smoother sauce, a food processor makes preparation faster and yields consistent texture.

Keywords: One-Pan Tuna Pasta, Sun-Dried Tomato Pasta, Italian Tuna Pasta, Easy Pasta Recipe, Mediterranean Pasta