I am always looking for Easy Pasta Recipes. This Easy Tuna and Tomato Pasta uses pantry ingredients and a few fresh ingredients for an easy weeknight pasta dinner. Post may contain affiliate links.
Versatile Easy Weeknight Dinner
This Easy Tuna and Tomato Pasta recipe is something that I make in some form or another a lot. There are so many different ways that you can vary this easy pasta recipe.
You can make the sauce completely no cook, so the only pan you are using is the pot to boil the water. You can sub different veggies for the tomatoes, though if you use a veggie that doesn’t have as much natural liquid, you probably want to save some of the pasta water. You can add hot peppers or not. You can vary the herbs. This time it was parsley, it could be tarragon or whatever favorite herb you like that pairs with tuna.
This time the little extra bite is coming from capers, you could use olives or even preserved lemons! See what I mean, there really is an endless list of possibilities.
Click here to pin this Easy Tuna and Tomato Pasta.
Easy Tuna and Tomato Pasta
Let’s talk pasta. I love pasta in all shapes and forms – and for the record, I think there are a million shapes. When I have a somewhat chunky sauce like this, I like past that is also chunky. So, even though Donna Hay showed this with spaghetti, I’ve chosen one of my favorite pasta shapes – farfalle.
Easy Tuna and Tomato Pasta
Ingredients
- 1 lb spaghetti or pasta of your choice
- 2 tablespoons extra virgin olive oil plus extra for drizzling
- 4 cloves garlic thinly sliced
- ¼ cup capers drained
- 1 pint of cherry tomatoes quartered
- ¼ cup red wine vinegar
- 12 oz cans chilli-flavoured tuna drained (or regular with diced jalapeno added)
- 1 1/2 cups flat-leaf parsley leaves finely chopped
- 2 tablespoons lemon zest
- sea salt and cracked black pepper
- lemon juice
Instructions
- Cook the pasta in boiling, salted water per directions. Drain.
- Heat the oil in a large frying pan over high heat. Add the garlic and sauté for about 1 minute. Add the capers and cook for one more minute.
- Add the pasta, tomatoes, vinegar, tuna, parsley and lemon zest to the skillet. Salt and pepper to taste. Toss to combine.
- Serve with a drizzle of lemon juice and a drizzle of olive oil.
Nutrition
Looking for more Tuna Pasta Recipes:
Pasta with Tuna, Chile, Arugula and Lemon
Linguini with Tuna, Capers and Golden Raisins
Miz Helen says
April 4, 2016 at 12:13 pmWhat a great Pasta Dish, it looks awesome, thanks so much for sharing with us at Full Plate Thursday!
Miz Helen
Cindy Price says
April 3, 2016 at 4:01 pmYum! Love pasta and this sounds great! Quick and simple too…always a bonus!
Thanks so much for sharing at AMAZE ME MONDAY!
Blessings,
Cindy
swathi says
April 3, 2016 at 2:35 pmThat is simple and easy pasta, love it, thanks for sharing with Hearth and soul blog hop pinning.
Dee says
April 3, 2016 at 2:09 amThis sounds like a wonderful light dish for spring and summer, and i’m crushing on those dishes too! Thanks for sharing at Merry Monday! 🙂
April J Harris says
April 2, 2016 at 12:38 pmLooks like a gorgeous pasta dish, Pam, really light and fresh. Lovely photographs! Sharing! Thank you for being a part of the Hearth and Soul Hop.
Emily says
April 1, 2016 at 2:32 pmThis sounds like a great quick weeknight dinner! I need some more ideas to add into my usual rotation. Thanks for linking up with Merry Monday this week!
jane @ littlesugarsnaps says
March 31, 2016 at 7:11 amThis is one of those dishes you could make ahead and pack into lunchboxes. Capers are massive hit in our house, so I like your fresh combination. Must admit, I haven’t done alot with preserved lemons, but I’ll bet they match the oily tuna very well.
Joy @ Joy Love Food says
March 30, 2016 at 5:02 pmI love quick and easy pasta dishes like this, it sounds like a wonderful combination! Thanks for sharing at What’d You Do This Weekend?!
Michelle @ Giraffes Can Bake says
March 30, 2016 at 2:07 pmYummmm! This looks so good, definitely adding this to my dinners next week – will let you know how it goes!
Aena | Scrambled Chefs says
March 30, 2016 at 10:16 amI absolutely LOVE pasta in all shapes and forms too! This recipe definitely looks like something up my alley – saving it to try it over the weekend! 😍
Julie @ Running in a Skirt says
March 29, 2016 at 8:00 amHow simple, delicious and budget friendly!
Marjie says
March 28, 2016 at 5:47 pmI am always looking for pasta dishes for weekends! Simple is best, after all!
demeter | beaming baker says
March 28, 2016 at 4:43 pmOh! I love both 30 Minute Pasta Recipes and 30 Minute Recipes. You’d definitely have more leeway in the types of recipes you did if you picked the more general one. Meanwhile, this tuna and tomato pasta looks delish! Thanks for sharing such an easy-to-make recipe. 🙂
Swayam says
March 28, 2016 at 4:38 pmDelicious!! I love farfelle.. and i am seeing a pasta dish with fish after ages!
PS: Please send over those bowls…gorgeousness!
Cheryl says
March 28, 2016 at 2:32 pmI love the sounds of this dish and I’m a big fan of tuna…nice to use it in another way, except sandwiches…the capers are interesting and I would keep them in…Love capers..
Nice touch with the yellow…spring time dishes.
Louise says
March 28, 2016 at 1:38 pmI’d love to see a 30 Minute Recipe tag, Pam. These days a meal in 30 minutes is priceless, especially when it’s not only healthy but tasty too!!!
I’ve been trying to incorporate more tuna into our meals these days but to be honest, when I think of tuna and pasta those tuna pasta dishes from times long past always come to mind. I didn’t like them then and would’nt even dream of them now. (I think they always included a can of condensed soup)
Your meal looks quick, easy, versatile, and quite refreshing! Thanks for sharing, Pam…
Liz says
March 28, 2016 at 8:42 amThank you Pam and have a good week.
AnnMarie says
March 28, 2016 at 8:00 amThis looks so interesting! I love all the ingredients separately so it sounds like it would be good all together. Thanks for sharing it.
Ellen Pilch says
March 27, 2016 at 9:43 pmThat looks great ( minus the capers) . Happy Easter!
Ann says
March 27, 2016 at 8:41 pmI make versions of this – one has just lean, tuna, capers and parsley. Unfortunately, all the tuna sold here is canned under dubious hygiene practices in Thailand. I stopped buying it when the last Australain cannery closed.
Pam Greer says
March 28, 2016 at 7:19 amThat’s a shame about the tuna!