HOW TO MAKE TUNA PASTA IN 10 MINUTES WITH LESS THAN $7
Whip up a delicious Tuna Pasta in 10 minutes with this easy recipe, perfect for those times when both time and budget are tight. The sound of it might make you sceptical or think back to days in the office or at university when canned fish may have been on rotation. But trust me, this will change your mind about this simple, quick, and thrifty recipe.
This undeniably flavorsome dish packed with umami aromas will likely be your saviour for a quick weeknight meal once you have had a taste. Do NOT go past this – I urge you to try it, even if only for the element of surprise. Just donโt forego these two rules: Use capers (donโt argue) and choose a high quality pasta brand. Go on, put the timer on, youโll be devouring this salty delight in close to 10 minutes.
Watch the Tuna Pasta video recipe:
HOW TO MAKE TUNA PASTA IN 10 MINUTES WITH LESS THAN $7
Vincenzoโs Plate Tips
Use High-Quality Pasta
No matter what kind of pasta dish youโre making, always use high-quality pasta. We really enjoy using Pasta Liguori. Itโs a slow-dried pasta from Gragnano, Italy, thatโs made from 100% semolina wheat. If youโre not sure how to choose pasta when shopping, look for a dry variety that lists on the packaging that it is slow-dried at low temperatures. It holds sauces better and gives a better eating experience.
Want some help from Vincenzo when choosing pasta? Check out these 2 videos for his key tips when shopping to make sure no matter the brand, you understand the quality!
Decoding Pasta Sauces from the Supermarket: Your Ultimate Buying Guide
Cheap vs Expensive Pasta, Is there a real difference?
Don’t be silly, use Fusilli
Not only do you want to use high-quality pasta, but I suggest using fusilli, penne or a short pasta for this particular recipe. Fusilli pasta has a nice, spiral shape to it that grips the sauce and tuna pieces for the perfect ratio of ingredients in every bite.
Crush the tomatoes, big and small
Use a tomato crusher to squish down the peeled tomatoes and cherry tomatoes too (although wait for these to be simmering first). This will help break them down, release the juices and provide a much more palatable result.
How to Serve Tuna Pasta
To serve this dish, all you have to do is spoon it onto a plate and top it with some fresh parsley and chili flakes (optional). Itโs that simple! Be sure to serve it right away as it can dry out if left for too long. If this happens, warm in the pan on low heat for no longer than 30 seconds with a splash of reserved pasta water.
Tuna Pasta Recipe
Equipment
- knife
- large pot
- Large saucepan
- Tomato crusher
- Garlic crusher, optional
- wooden spoon
- Mesh strainer
Ingredients
- 400 g canned tuna in olive oil 14.1oz
- 300 g Pasta Liguori fusilli 10.5oz
- 300 g cherry tomatoes, chopped 10.5oz
- 400 g canned peeled tomatoes 14.1oz
- 1-2 Tbsp capers
- 2 garlic cloves crushed
- A small bunch fresh parsley chopped
- Salt & Pepper as much as required
- 5-8 Tbsp extra virgin olive oil EVOO
Instructions
- Fill a large pot with water and bring to a boil.
- Chop the cherry tomatoes into 4 quarters and set aside.
- Once the water comes to a boil, add 1 Tbsp sea salt, quickly stir and allow to dissolve.
- Add the fusilli pasta and set the timer for the time indicated on the packet.
- Heat approx. 5 Tbsp of EVOO in the saucepan on medium heat and add 1-2 Tbsp of water.
- Add the crushed garlic and stir. Let it cook over medium heat until it becomes golden, then add cherry tomatoes and mix.
- While the cherry tomatoes and garlic are simmering, crush the whole peeled tomatoes then use the tomato crusher to crush the cherry tomatoes as they simmer too.
- Next, add the capers, crushed peeled tomatoes and stir.
- Add the tuna, breaking it down into small pieces and stir to allow it to meld with the flavors of the sauce.
- Add a generous amount of chopped parsley, and a sprinkle of salt, and pepper. Continue to stir the sauce while breaking up the tuna chunks as much as possible.
- Once the pasta is cooked, strain the pasta and add it to the sauce.
- Reserve a mug of pasta water and add a portion to the sauce and pasta. Stir the mixture for a minute then turn off the heat and give the pasta a toss until all the ingtredients combine well.
- Scoop the desired amount of tuna pasta onto a plate, top with some fresh parsley, a sprinkle of chilli flakesโฆ.and eat up!
Video
E ora si mangia, Vincenzoโs Plateโฆ.Enjoy!
If you love this quick and affordable recipe, you’ll enjoy these 2 other pasta recipes too.
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Vincenzo, Yes you are always โ ๏ธ right. Your recipes are all just fantastic! I just made this for dinner tonight. Yummy ๐ I added a little bit of lemon, because I love lemon with anything “fishy”. Your videos are so easy to follow. Thank you ๐
Grazie for the lovely words! Adding lemon to fish seems like a great choice! ๐ I’m thrilled to hear you’re enjoying the recipes and videos. Keep up the great cooking, and let me know what recipe you are going to try next! Bon appรฉtit!
Dear Vincenzo, greetings from Germany! My family loves your Tuna Pasta recipes with tomato!
In general I want to say thank you for all the recipes and techniques I’ve learned through your videos from italian soffritto and Carbonara to vegetarian Lasagna and amazing Pizza dough and fresh egg pasta!ย
Something I’d really like to see more from you is videos about Pizza toppings. Because there is also so much you can do right and wrong with those. Your Video with pineapple Pizza was so educational with learning about White Parmesan Sauce and so on. Because we want to eat more Tuna and Seahfish in generaal I also tried to do a Pizza Tonno but it really turned out quite blank, would really love to see a Video from you about how to combine the ingredients there and make love together.
A friend also told me that he had a white Pizza in Rome with Zucchini that he really loved so I want to replicate it. I went for peccorino for the White Pizza base because Roma and because it goes well with Zucchini. Decided to already put the Zucchini a bit in the oven before with a bit of Olive oil, because I thought it would take to long if I just put it in there with the Pizza. Also added a Bit garlic. I kind of had your vegetarian Carbonara in the back of my mind there, of course without the actual Carbonara. The result was pretty good, but there were probably things to tweak and improve. Maybe more Videos with classical beloved Pizza toppings or maybe inventive new ones? Any written tips for those two Pizzas (Tonno and White zucchini) would also bei greatly appreciated. Keep up the good work!
Ciao Jakob! Grazie mille for your kind words and thoughtful suggestions. I’m so glad you and your family enjoy the recipes. Stay tuned, you might just see some of your ideas featured in my future content!
I’m looking forward to it!