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Quick and Easy Tuna Pasta made with silky pappardelle pasta, canned tuna, cherry tomatoes, onion and capers. This recipe is packed with delicious flavour and takes only 15 minutes to make from start to finish.
If you’re looking for another quick, easy and delicious meal for busy weeknights this healthy tuna pasta is one to add to the list.
Made with juicy and sweet cherry tomatoes, white wine, canned tuna and capers, it uses simple and easy ingredients to create a flavour-packed, healthy and delicious meal in just 15 minutes.
A small pinch of red pepper flakes adds a tiny kick of heat that’s really delicious but totally optional.
Serve it with freshly chopped parsley and a little bread or focaccia on the side. Buon Appetito!
See the recipe below including notes on ingredients, step by step photos, tips, variations and a video tutorial. For the full printable recipe scroll to the bottom or click the recipe link below
Ingredients – what you need
See the photo below that shows you everything you need to make this recipe plus some important tips on ingredients!
Pin this now to find it later
Pin It- Pasta – our favourite for this recipe is pappardelle pasta but you can use pretty much any pasta you have on hand such as spaghetti or rigatoni.
- Onion – red onion, thinley sliced.
- Tomatoes – use good quality cherry tomatoes. Fresh tomatoes are really delicious here but you can use canned if that’s all you have.
- White wine – use an Italian white if possible such as Pinot Grigio, Grecco di Tuffo or Pecorino.
- Tuna – use good quality canned tuna if possible canned in oil. Also make sure to get it in chunks rather than flakes.
- Capers – use jarred capers in brine and not those jarred in salt (if you do get the salted ones make sure to rinse them before using).
- Red pepper flakes – this is optional but gives a nice subtle heat to the sauce.
- Parsley – fresh parsely goes so well with fish, if you don’t have any then fresh basil will also work but try to avoid dried herbs if possible.
Step by step photos and recipe instructions
Preperation tips!
- Boil the water – bring a large pot of water to a boil and add a good amount of salt that way it’s ready for when you need to add the pasta.
- Prepare your ingredients – cut the onion in half then finely slice it and cut the tomatoes in half. Preparing your ingredients in advance makes the recipe much easier to follow.
Step 1 – Add the olive oil to a large pan and saute the onion until soft (photos 1 & 2).
Step 2 – Add the sliced tomatoes and red pepper flakes and saute until the tomatoes are soft and easily squished with the back of a wooden spoon (photos 3 & 4).
Step 3 – Add the white wine and reduce it by half. Once reduced add the pasta to the boiling water and cook until al dente (about 8-9 minutes) (photo 5).
Step 4 – add the reserved pasta water, tuna and capers and simmer gently until the pasta is ready. Transfer the pasta to the sauce and toss to combine. Add chopped parsley and stir (photos 6-8).
Recipe tips and FAQs
- Use good quality ingredients – as always, the ingredients are hugely important in Italian cuisine especially when the recipe is very simple. For this recipe in particular good quality tomatoes and tuna will make a big difference.
- Don’t add the tuna too soon – you’ll notice the tuna is added towards the end of cooking, this is because canned tuna can have a grainy texture when overcooked.
- Use canned tomatoes instead – although fresh tomatoes make this dish extra delicious you can easily swap them for a can (15oz/400g) of chopped or plum tomatoes (high quality are a must if using canned such as Mutti or Cirio).
- Reserve pasta water – reserve 1/3 cup (80ml) of pasta water to emulsify the sauce. You can add a splash or two more after adding the pasta if the sauce has reduced too much and you feel it needs it.
Yes, although if you plan on eating this pasta cold I recommend using a short pasta shape which is easier to eat cold or at room temperature.
Leftovers will keep well in the fridge for up to 2 days although it will taste its best when eaten immediately. You can reheat the pasta on the stovetop with an added splash of water to help loosen the sauce.
More easy pasta recipes you might like
- Creamy ‘Nduja Pasta with Baby Spinach
- Sausage and Cavolo Nero Pasta
- Pasta al Limone (Creamy Lemon Pasta)
- Pici, Cacio e Pepe (Authentic Recipe)
- Pasta Alla Norma (Eggplant Pasta)
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Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Tuna Pasta with Capers and Tomatoes
Ingredients
- 14 oz Pappardelle pasta, (400g)
- 3 cups cherry tomatoes, cut in half (525g)
- 1 red onion, cut in half and finely sliced
- ⅓ cup white wine such as Pinot Grigio, Grecco di Tuffo or Pecorino (80ml)
- 1 can tuna, good quality (5.6oz/160g)
- 1 tablespoon capers
- ¼ teaspoon red pepper flakes, (chilli flakes)
- 1 small handful fresh parsley
- 1-2 tablespoons olive oil
- Salt and pepper
Instructions
- Bring a large pot of salted water to a boil. Finely slice the onion and cut the tomatoes in half.
- Add the olive oil to a large pan or skillet on a medium heat. Add the onion and saute until soft (2-3 minutes).
- Once soft, add the tomatoes and red pepper flakes and saute until soft and can be squashed easily with the back of a wooden spoon.
- At this point, add the pasta to the water and cook until al dente (about 8-9 minutes).
- Once the tomatoes are soft, add the white wine and reduce it by half. Add ⅓ cup of pasta water (80ml), tuna, capers and a pinch of salt and pepper and simmer gently until the pasta is ready.
- Using tongs, transfer the pasta to the sauce the toss to combine in the sauce. Add the parsley and stir then serve.
Video
Notes
- Use good quality ingredients – as always, the ingredients are hugely important in Italian cuisine especially when the recipe is very simple. For this recipe in particular good quality tomatoes and tuna will make a big difference.
- The best tuna to use – use a good quality canned tuna preferably in chunks rather than flakes.
- Don’t add the tuna too soon – you’ll notice the tuna is added towards the end of cooking, this is because canned tuna can have a grainy texture when overcooked.
- Reserve pasta water – reserve 1/3 cup (80ml) of pasta water to emulsify the sauce. You can add a splash or two more after adding the pasta if the sauce has reduced too much and you feel it needs it.
- Storage – this pasta will keep well for up to 2 days and can be eaten hot or cold. Reheat on the stovetop with a splash of water to loosen the sauce.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
i used spaghetti to make mine, very delicious and fresh!
Thanks so much, so happy you enjoyed it!