Looking for a quick and easy pasta recipe? Try this delicious tuna and tomato pasta! Made with roasted cherry tomatoes and finished in under 30 minutes, this dish is perfect for a busy weeknight dinner. With the perfect blend of tangy and sweet flavors, this tuna pasta with cherry tomatoes is sure to become a family favorite!
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I've always been a fan of quick and satisfying meals, and this Italian Tuna Tomato Pasta recipe is one of my favorites. It's incredibly simple to make and brings together the hearty flavors of tuna with the bright acidity of tomatoes, creating a delicious balance that never fails to impress.
As someone who appreciates the simplicity and elegance of Italian cooking, I find this dish to be a perfect example of how a few quality ingredients can come together to make something truly special. Whether I'm cooking for myself or for guests, this pasta with tuna and tomato has become a staple in my kitchen.
The best part about this recipe is its versatility and easy. On busy weeknights when I need something quick and satisfying, this easy tuna pasta tomato sauce is my go-to. It's a dish that reminds me of the essence of Italian cuisine - focusing on the quality of ingredients rather than complicated techniques.
The combination of al dente pasta, rich tuna, and a vibrant tomato sauce is not only comforting but also incredibly flavorful. It's a recipe that proves you don't need to spend hours in the kitchen to enjoy a delicious, home-cooked meal. This pasta with tuna tomato sauce is a simple pleasure that I enjoy time and time again, and it never fails to satisfy my craving for a good, hearty pasta dish.
Jump To
- Why we love this tuna pasta with tomatoes:
- 🛒 Ingredients for Tuna Tomato Pasta
- Equipment you need to make this pasta
- 🍝 How to make pasta al tonno?
- How to cook pasta:
- 🍲 Storing Leftover Pasta al Tonno
- Variations for this pasta al tonno:
- 📃 Substitutions
- ☑️ Lora's Tips
- FAQ'S
- Some other pasta recipes to enjoy:
- 📖 Recipe
- Pasta al Tonno (Tuna and Tomato Pasta Recipe)
Originally published April 2019 and republished January 2024. One of my all-time favorite pasta recipes!!!
If you like this style of recipe you might also like my Spaghetti with fresh tomato sauce, tuna and spinach tart, penne with mozerella and cherry tomatoes, and warm tuna nicoise salad.
Cherry tomatoes are easy to find all year round. I did use a combo of cherry and two Roma tomatoes. All you do is pop them in the oven right before getting to making the pasta and the rest of the ingredients.
Soon you have a pan full of sweet and caramelized roasted tomatoes filled with flavor from the fresh thyme and garlic. If you don’t have fresh spinach you could sub frozen spinach (just be sure to cook it and fully drain it before adding to the sauce). You could also sub in fresh arugula.
Why we love this tuna pasta with tomatoes:
- This recipe is so simple and it’s super easy
- The roasted tomatoes make all the flavor difference!
- A pasta dish that is simple yet so tempting.
- Just setting aside some time at the beginning of making the recipe to roast the tomatoes will takes this pasta dish to a different level! Roasting cherry tomatoes brings out their natural sweetness.
- The recipe is dairy-free and perfect for a weeknight meal
- A fantastic pasta recipe that is ready in under 30 minutes!
- This is one of those dishes you could probably make with ingredients you have on hand. I found cherry tomatoes on sale for $1 (yes, just a dollar!) and was debating on what to make with them.
🛒 Ingredients for Tuna Tomato Pasta
- Cherry Tomatoes: These small, sweet tomatoes are the stars of the dish. Roasting them intensifies their natural sugars and adds a rich flavor to the pasta.
- Fresh Thyme: Thyme adds a subtle, earthy note that pairs well with the sweetness of the tomatoes and the savory taste of the tuna.
- Penne Pasta or Rigatoni: Pasta serves as the hearty base of the dish. The tube shape of penne or rigatoni is perfect for holding onto the sauce and seasonings.
- Extra-Virgin Olive Oil: Olive oil enriches the dish with a fruity, peppery undertone and is essential for roasting the tomatoes and sautéing the onions.
- Onion: Onions offer a foundation of flavor, bringing a depth and slight sweetness when caramelized that complements the tomatoes.
- Tuna in Olive Oil: Tuna provides protein and a meaty texture to the dish. Using tuna packed in olive oil ensures it stays moist and flavorful.
- White Wine or White Balsamic Vinegar: A splash of acidity from the wine or vinegar balances the dish, brightening the flavors and contrasting the sweetness of the tomatoes.
- Fresh Spinach: The spinach adds color, texture, and a variety of vitamins and minerals. It wilts into the pasta and pairs beautifully with the other ingredients.
- Sea Salt and Fresh Ground Black Pepper: Seasonings are critical for enhancing all of the dish's natural flavors, ensuring every bite is as delicious as the last.
Equipment you need to make this pasta
- A cutting board and a sharp knife for prepping vegetables
- A large pot for boiling pasta
- A large skillet for sautéing the ingredients
- A colander for draining the pasta
- Tongs or Pasta Spoon: To serve the pasta.
🍝 How to make pasta al tonno?
Here is how to make this flavorful pasta (the full recipe is below!):
- Step 1: Roast your cherry tomatoes. Place them in an oven and let them roast, which will form the flavor base for your pasta.
- Step 2: While the tomatoes are roasting, cook the onion and tuna together in a separate pan.
- Step 3: Add a splash of white wine or white balsamic vinegar to the onion and tuna mixture. This enhances the flavor.
- Step 4: When your pasta is ready, combine it with the cooked tuna, roasted tomatoes, and fresh spinach.
- Step 5: Stir the mixture until the spinach is slightly wilted, ensuring it doesn't become too mushy.
- Step 6: Serve the pasta while it's warm, enjoying the harmonious blend of flavors.
How to cook pasta:
- Use a big pot: Very important to cook the pasta in a large enough pot with enough water. The pasta will expand as it cooks. For every 3.5 ounces of pasta, you'll need 4 cups of water. Stir the pasta as soon as you add it to the boiling water. If you don't, it will stick to the bottom of the pot.
- Generously salt the water: As soon as the water starts to boil, add in 1.5 tablespoons of salt. If you use less than that, the pasta will be very bland.
- Keep stirring: Stay close to the boiling pasta and stir it frequently. The water could boil over if you walk away and don't stir it. It has to stay at a rolling boil. Do not simmer the pasta, as it won't cook up.
- Reserve pasta water: Before you drain the pasta, keep some of the starchy pasta water. Do not rinse the pasta in cold water. The pasta gets added immediately to the pan with the arrabbiata sauce. If needed, you could thin out the sauce with a little bit of the starchy reserved pasta water.
A favorite family pasta recipe in our house. I hope you enjoy it! Also wonderful for a date night with your special someone!!
📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!
🍲 Storing Leftover Pasta al Tonno
Refrigeration:
- Let the Pasta Cool: Allow the leftover pasta al tonno to cool down to room temperature.
- Transfer to Airtight Container: Place the cooled pasta in an airtight container.
- Refrigerate: Store the container in the fridge. The pasta will stay fresh for up to 3 days.
🧊 Freezing Leftover Pasta
- Cool the Pasta: Ensure the pasta is completely cooled down before freezing.
- Portion the Pasta: If you have a large quantity, consider dividing it into portion sizes.
- Use Freezer-Safe Containers or Bags: Transfer the pasta into freezer-safe containers or bags.
- Label and Date: Label the containers or bags with the current date.
- Freeze: Store in the freezer. The pasta can be kept for up to 2 months.
- Thawing: When ready to eat, thaw it in the fridge overnight or reheat directly from the freezer.
Variations for this pasta al tonno:
- Substitute the tuna with sardines, salmon, shredded chicken or sautéed mushrooms.
- Substitute the pasta with quinoa, rice, couscous, barley, cauliflower rice, or zucchini noodles.
📃 Substitutions
If you're missing some of the ingredients for this roasted cherry tomato and tuna pasta or just want to try a different twist on the recipe, here are substitutions you can use:
- Cherry Tomatoes: No cherry tomatoes? Use a small can of crushed tomatoes or whole canned tomatoes that you can roughly chop up instead.
- Fresh Thyme: Dried thyme can be a good substitute for fresh thyme. Use about 1 teaspoon.
- Garlic: In absence of fresh garlic, half a teaspoon of garlic powder can be used as a substitute.
- Penne Pasta or Rigatoni: Any medium pasta like fusilli or ziti would work well in this dish.
- Extra-Virgin Olive Oil: If you don't have olive oil, any neutral-flavored oil like canola or vegetable oil can be used for cooking. However, for drizzling, stick to flavorful oils.
- Onion: Shallots or scallions make a good alternative for a milder onion flavor.
- Canned Tuna in Olive Oil: You can use canned tuna in water if that's what you have, or even fresh cooked tuna steaks if you want to treat yourself.
- White Wine or White Balsamic Vinegar: For a non-alcoholic substitute, try chicken or vegetable broth mixed with a teaspoon of vinegar.
- Fresh Spinach: Arugula or kale are excellent alternatives, just remember to remove any tough stems.
- Sea Salt and Fresh Ground Black Pepper: Kosher salt and cracked black pepper can be used for seasoning if that's all you have on hand.
☑️ Lora's Tips
- Use good quality tuna: Since tuna is the star ingredient in this recipe, it's important to use good quality tuna. Look for tuna packed in olive oil, as it will have more flavor and a richer texture than tuna packed in water.
- Cook the pasta al dente: Be sure to cook the pasta al dente (to the tooth), which means it should be cooked until it's tender but still firm to the bite. This will help the pasta hold up well in the sauce and prevent it from becoming mushy.
- Reserve some pasta water: Before draining the pasta, reserve about a cup of the pasta water. You can use this starchy water to loosen the sauce and help it adhere to the pasta.
- Don't overcrowd the pan: When cooking the cherry tomatoes, be sure not to overcrowd the pan. If the pan is too crowded, the tomatoes will steam instead of roast, which will result in a less flavorful dish.
- Use fresh herbs: Using fresh herbs like thyme will add a bright and fresh flavor to the dish. If you don't have fresh thyme, you can use dried thyme, but use half the amount called for in the recipe.
- Adjust the seasoning: Taste the dish before serving and adjust the seasoning as needed. Add more salt, pepper, or a squeeze of lemon juice if the dish needs more flavor.
FAQ'S
Yes, you can use canned tomatoes instead of pasta sauce. Canned tomatoes can be used to make a simple pasta sauce by sautéing garlic and onions in olive oil and then adding crushed canned tomatoes to the pan. You can add salt, pepper, and any other herbs or spices you like to season the sauce to your taste.
Mix with mayo, chopped celery, and onion to make a classic tuna salad.
Combine with cooked pasta, cherry tomatoes, and olives for a refreshing pasta salad.
Make a tuna melt by mixing with mayo and cheese and placing it on top of a toasted slice of bread.
Mix with avocado and lime juice for a healthy and flavorful tuna avocado salad.
Use them in a homemade salsa or bruschetta.
Cook them down into a tomato sauce or soup that can be frozen and used later.
Add them to omelets, frittatas, or quiches for a burst of flavor.
Both grape and cherry tomatoes can be used to make a delicious pasta sauce. However, cherry tomatoes have a sweeter flavor and a thinner skin, which makes them easier to cook down into a sauce. Grape tomatoes have a firmer texture and a slightly tart flavor, which can also work well in pasta sauces.
Yes, cherry tomatoes are great for cooking. They have a sweet and juicy flavor that can be enhanced by roasting, sautéing, or grilling. They are also perfect for adding to salads, pasta dishes, and soups.
Both grape and cherry tomatoes are healthy choices, as they are low in calories and high in vitamins and minerals. However, cherry tomatoes are slightly higher in vitamin C and potassium than grape tomatoes.
Yes, you can use canned tuna in water instead of tuna in olive oil. Just make sure to drain the tuna before using it in the recipe.
Yes, you can use dried thyme instead of fresh thyme. Use about half the amount of dried thyme as fresh thyme, as dried herbs are more potent than fresh herbs.
Yes, you can use a different type of pasta if you prefer. Spaghetti, linguine, or fusilli would all work well in this recipe.
Yes, you can use a different type of greens if you prefer. Arugula, kale, or Swiss chard would all work well in this recipe.
Yes, you can make this recipe without wine or vinegar. You can use chicken or vegetable broth instead to add flavor to the dish.
Yes, you can make this recipe ahead of time and reheat it before serving. Just make sure to store it in an airtight container in the refrigerator for up to 3 days.
YES! This is a great pasta to make ahead. It's really nice at room temperature. You don't need to heat it up to enjoy. It's great even a few minutes outside of the fridge (like a cold pasta salad).
Some other pasta recipes to enjoy:
- Caramelized Shallot Pasta
- Vegan Cheese Sauce Pasta
- Pumpkin and Turkey Pasta
- Vegan Mushroom Coconut Pasta
One last thing…I promise!
Just a quick request: if you enjoyed this pasta recipe as much as we did, would you kindly leave me a 5-star rating and a short (or long!)comment–the ratings are what helps get my recipes and hard work discovered, so I can keep leaving you more delish recipes!
Your comments mean the world to me….and I really SMILE when I read them. Thank you so much! XX
📖 Recipe
Pasta al Tonno (Tuna and Tomato Pasta Recipe)
Ingredients
- 10 oz of cherry tomatoes
- 3 sprigs fresh thyme
- 2 cloves garlic sliced thin
- 1 pound penne pasta or rigatoni
- 2 Tablespoons extra-virgin olive oil plus more for drizzling
- 1 small onion chopped
- 1 can tuna in olive oil
- ½ cup white wine or white balsamic vinegar
- 6 ounces fresh spinach
- sea salt and fresh ground black pepper
Instructions
COOK THE TOMATOES
- Roast the tomatoes: Heat oven to 400°F. Spread the tomatoes out on a foil- or parchment-lined baking sheet, toss with 1 tablespoon olive oil, garlic and fresh thyme. Sprinkle with a few pinches of salt and pepper. Cook for 15-20 minutes, or until tender and ready to use. Remove from the oven, and transfer the baking sheet to a cooling rack until ready to use.
PASTA
- Cook the pasta: Cook the pasta in a large pot of boiling salted water until just before al dente.
- When you drain pasta, reserve about 1/2 cup of the pasta water.
PREP THE SAUCE
- While pasta is cooking: heat remaining olive oil in a saucepan over medium heat. Add the onion and cook for about 1 minute.
- Add in tuna: Add the tuna and white wine. Let the wine cook down a minute or two and then add the cooked pasta. Stir to combine and cook for a minute or two. Add in a little bit of the reserved pasta water.
- Add in spinach and roasted tomatoes: Stir in spinach and the roasted tomatoes (you could add just the tomatoes and not the garlic and the thyme from the pan. If pasta seems too dry, add a little bit more of the reserved pasta water. If you don’t mind the garlic flavor, add the garlic from roasting pan). Toss together for 1-2 minutes, until the spinach is slightly wilted.
- Season: Season with salt and pepper. Drizzle on a little extra-virgin olive oil.
- Serve: Serve immediately, garnished with your desired toppings.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Use good quality tuna: Since tuna is the star ingredient in this recipe, it's important to use good quality tuna. Look for tuna packed in olive oil, as it will have more flavor and a richer texture than tuna packed in water.
- Cook the pasta al dente: Be sure to cook the pasta al dente (to the tooth), which means it should be cooked until it's tender but still firm to the bite. This will help the pasta hold up well in the sauce and prevent it from becoming mushy.
- Reserve some pasta water: Before draining the pasta, reserve about a cup of the pasta water. You can use this starchy water to loosen the sauce and help it adhere to the pasta.
- Don't overcrowd the pan: When cooking the cherry tomatoes, be sure not to overcrowd the pan. If the pan is too crowded, the tomatoes will steam instead of roast, which will result in a less flavorful dish.
- Use fresh herbs: Using fresh herbs like thyme will add a bright and fresh flavor to the dish. If you don't have fresh thyme, you can use dried thyme, but use half the amount called for in the recipe.
- Adjust the seasoning: Taste the dish before serving and adjust the seasoning as needed. Add more salt, pepper, or a squeeze of lemon juice if the dish needs more flavor.
Rigger Tony says
500g of pasta is a bit much?
enjoyed the dish
Lora says
You could 1/2 the recipe if that works better for your portion requirement. This is the portion that worked for our family. Also, keep in mind, it makes great leftovers!
Gary says
I enjoy the light yet filling dish. I substituted spaghetti squash for the pasta. Didn't have the wine or vinegar. Still was a great recipe to find. I'd recommend this to any who enjoys tuna.
Lora says
Hi Gary-Thanks for taking the time and letting me know you enjoyed the recipe. That's great you subbed the pasta with spaghetti squash (we love spaghetti squash!).
Ana says
I just made it for lunch. It was delicious.
Lora says
Hi Ana...really happy you enjoyed! Thank you for letting me know! XX