Tuna And Tomato Pasta

A quick and easy weeknight dinner that comes together in a half hour. Dairy-free and kid-friendly, this delicious pasta tastes as good as it looks!

4.73 from 18 votes

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Course: main dish

Cuisine: Italian

Diet: Low Fat

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Calories: 388kcal

Author: Michelle

Bring salted water to boil.
Heat large saucepan on medium heat and add oil once hot. Chop onion and add with the oil. Saute for 5-7 minutes. Mince garlic cloves and add. Add your tomatoes and stir, then turn heat to simmer.
2 tablespoons olive oil, 1 cup red onion, 4 cloves garlic, 14.5 ounces diced tomatoes
Add pasta to boiling water and cook 7 minutes until al dente, then drain without rinsing.
1 pound linguine
While pasta cooks, add the capers, red pepper flakes, and lemon juice to onions and stir to combine.
2 tablespoons capers, 1/2 teaspoon red pepper flakes, 3 tablespoons lemon juice
Chop parsley and drain tuna. A minute or so before the pasta is finished cooking, add tuna and parsley, reserving a bit of the parsley for garnish. Gently stir to combine and break up some tuna without losing all its chunks. Add salt and pepper, to taste.
1/2 cup fresh parsley, 6 ounces white albacore tuna in water, salt and pepper
When the pasta is done, immediately add to the pasta sauce and use tongs to gently toss with sauce. Turn off the heat and let sit for a couple minutes to allow the sauce to absorb into the pasta and flavor it. Garnish with the remaining parsley and serve immediately.

I use the white albacore tuna packed in water, but depending on your personal preference, you could also use the oil-packed tuna which has a different flavor and texture. Feel free to adjust the amount of red pepper flakes, depending on your personal taste preference.
For more tips and tricks, be sure to read the full article above.

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.