Pesto Pasta with Tuna
“This pesto pasta with tuna is so easy to make but so delicious! It’s a fantastic way to transform canned tuna into a delicious meal in no time.”
Ever since I’ve learned how to cook this simple pesto pasta with tuna, I never looked back.For years, I’ve been making this easy pasta recipe for my family whenever I need a quick meal on the table. It is one of my go-to dish for last-minute meal plans.
This recipe is somehow similar with my other tuna pesto pasta recipe, with some variety on it. Feel free to check it out as well. They are both super easy to make and requires few and optional ingredients.
Aside from being an easy recipe, pesto pasta with tuna is so flavorful. It is not the typical sweet spaghetti style that we Filipino loves.
It is a combination of salty, tangy and minty side because of the tuna, tomatoes and basil pesto sauce mixture. My family loves it and I bet yours will be too, soon!
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What makes this recipe an easy meal
- This pasta can be prepared in less than 30 minutes.
- You just need to peel the garlic and onion, the rest will be just open and toss.
- Most of the ingredients can be bought ahead of time. Some of the ingredients might be sitting in your pantry.
Tips for making pesto pasta with tuna
- Do not overcook the pasta, or preferably cook until it is almost done. The pasta will be added once the sauce has been cooked. It’ll keep cooking on the residual heat to absorb some of the sauce.
- I usually prepare this recipe using longer noodles like spaghetti or fettuccine, but you can use any type of pasta shape you like or is available. As long as you enjoy it, go ahead and use it!
- Use oil-packed canned tuna. It has a stronger flavor than the one made with water or brine. However, if you only have canned tuna in water, drain the tuna thoroughly and add a little bit of the olive oil.
- This recipe uses canned chopped tomatoes, but you can use fresh tomatoes instead and chopped them.
- Do not let your garlic turns brown or it will overpower the sauce and sometimes make it bitter. Cook until it is just soft.
- You can use your favorite store-bought pesto sauce, but homemade basil pesto is the best.
Adding more flavor
Add one or more of the following ingredients into the sauce before tossing the pasta. It will enhance the flavor of this dish:
- Olives: Kalamata olives or black olives are a good source of vitamin A and iron. You can also use green olives or whatever is available in your pantry. They can be whole, stuffed or pitted.
- Add some red pepper flakes or chili powder for a spicy version of this dish.
- Sprinkle with shredded parmesan cheese before serving.
- You can use lemon slices to squeeze over the pasta to remove any after taste of the tuna. This is also good to balance the taste and oiliness of the dish.
How to serve
This tuna pesto pasta recipe can be serve as a snack or meal. It is best paired with a garlic bread, pandesal, banana bread or any other bread. Followed with a tea, coffee or hot chocolate. YUmmy!
How to store
Refrigerate leftovers in an airtight container and it will be good for up to three days.
To reheat using the stove top, slightly grease pan with olive oil and heat until thoroughly warmed.
When reheating in the microwave, heat for 2 minutes at a time until well warmed.
I hope that you will try this easy and simple pasta recipe and love it. Until then, happy tummy!
Pesto Pasta with Tuna Recipe
Equipment
- deep pan and tongs
- colander or spider
- large pan and wooden spoon
Ingredients
- 400 grams spaghetti pasta, uncooked
- water
- ½ teaspoon salt
- 1 teaspoon oil
- ½ cup olive oil
- 1 head garlic, minced
- 1 medium onion, minced
- 3 cans (180grams) canned tuna in oil
- 1 can (400grams) chopped tomatoes or 4 fresh tomatoes
- 1 bottle (190grams) pesto sauce
- ½ cup black olives, pitted and sliced
- salt
- ground black pepper
- shredded parmesan cheese, garnish — optional
- lemon slices, garnish — optional
Instructions
- In a deep pan, boil water. Once boiling add salt and little oil (optional). Add pasta and cook according to package instructions until al dente. Drain well.
- Meanwhile, using a large pan over medium heat, add the olive oil.
- Sauté garlic and onion until transparent and fragrant. Note: do not brown the garlic.
- Pour in the canned tuna along with the oil. Stir well and cook for a minute.
- Add the chopped tomatoes and basil pesto. Mix until well incorporated. Cook for about 2 minutes.
- Season with salt and ground pepper then add the black olives.
- Turnoff heat. Combine the cooked pasta with the pesto sauce and toss until pasta are completely coated.
- Sprinkle with shredded parmesan and serve with slices of lemon (if using).
- Share and enjoy!
Video
Notes
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