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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.
This was so good and easy that I think I need to start a new category or tag. What should it be? 30 Minute Pasta Recipes or just plain 30 Minute Recipes? While you’re thinking about that, 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 Chilli Tuna Pasta with spaghetti, unless it’s a creamy sauce, I prefer big bites of pasta.
Of course after I say that, I go check two of my post popular tuna pasta recipes: Pasta with Tuna, Chile, Arugula and Lemon and Linguini with Tuna, Capers and Golden Raisins – are both using long thin pasta! Too funny. Oh well, let’s just say this works with your favorite pasta and leave it at that, shall we? You can find that Pasta with Tuna, Chile, Arugula and Lemon in one of my favorite Donna Hay cookbooks, Fresh and Light. If you want to make the Linguini with Tuna, Capers and Golden Raisins – you can find it in another favorite cookbook, One Pan Two Plates.
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)
- 3 cups flat-leaf parsley leaves, finely chopped
- 2 tablespoons lemon zest
- sea salt and cracked black pepper
- ? cup 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.
What a great Pasta Dish, it looks awesome, thanks so much for sharing with us at Full Plate Thursday!
Miz Helen
Yum! Love pasta and this sounds great! Quick and simple too…always a bonus!
Thanks so much for sharing at AMAZE ME MONDAY!
Blessings,
Cindy
That is simple and easy pasta, love it, thanks for sharing with Hearth and soul blog hop pinning.
This sounds like a wonderful light dish for spring and summer, and i’m crushing on those dishes too! Thanks for sharing at Merry Monday! 🙂
Looks 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.
This 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!
This 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.
I love quick and easy pasta dishes like this, it sounds like a wonderful combination! Thanks for sharing at What’d You Do This Weekend?!
Yummmm! This looks so good, definitely adding this to my dinners next week – will let you know how it goes!
I 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! 😍
How simple, delicious and budget friendly!
I am always looking for pasta dishes for weekends! Simple is best, after all!
Oh! 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. 🙂
Delicious!! I love farfelle.. and i am seeing a pasta dish with fish after ages!
PS: Please send over those bowls…gorgeousness!
I 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.
I’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…
Thank you Pam and have a good week.
This looks so interesting! I love all the ingredients separately so it sounds like it would be good all together. Thanks for sharing it.
That looks great ( minus the capers) . Happy Easter!
I 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.
That’s a shame about the tuna!