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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/one-pan-tuna-pasta-recipe/