Tuna Spaghetti in Tomato Sauce
This Tuna Spaghetti is an AMAZING way to use canned tuna for a rich, flavour-packed dinner. The easy tomato sauce has a hint of chilli, plus garlic and olives for a Mediterranean feel.
Servings: 4
Ingredients
- 300 g (10.5 oz) spaghetti
- 2 tbsp extra virgin olive oil
- 1 onion peeled and finely diced
- 2 garlic cloves peeled and minced
- ¼ tsp salt
- ¼ tsp ground black pepper plus extra to serve
- ½ tsp dried chilli (red pepper) flakes
- 2 x 400 g (2 x 14 oz) tins finely chopped tomatoes
- 1 tsp sugar
- 2 x 145 g (2 x 5 oz) cans tuna in olive oil drained and flaked
- 100 g (3.5 oz) mixed olives drained, pitted, and sliced in half
To Serve:
- 50 g (1/2 packed cup) grated Pecorino cheese or parmesan
- 30 g (1 packed cup) baby salad leaves
- 1 tbsp extra virgin olive oil
Instructions
- Cook the pasta in boiling, salted water, as per the packet instructions (ideally until al dente). Once cooked, drain, reserving 1/2 cup of the cooking water.300 g (10.5 oz) spaghetti
- Meanwhile, heat the oil in a large pan (skillet), over a medium-high heat until hot. Add the onion and cook for 5 minutes, stirring often, until softened.2 tbsp extra virgin olive oil, 1 onion
- Add the garlic, salt, pepper, and chilli flakes and stir together for a further minute.2 garlic cloves, 1/4 tsp salt, 1/4 tsp ground black pepper, 1/2 tsp dried chilli (red pepper) flakes
- Add the tinned tomatoes and sugar, stir and bring to the boil. Simmer for 4-5 minutes until slightly reduced.2 x 400 g (2 x 14 oz) tins finely chopped tomatoes, 1 tsp sugar
- Add the tuna and olives. Stir together and cook for a further 4-5 minutes, stirring gently (so as to not mush up the tuna) a few times during cooking, until the tuna is warmed through.2 x 145 g (2 x 5 oz) cans tuna in olive oil, 100 g (3.5 oz) mixed olives
- Add the cooked spaghetti and toss together. Add in splashes of the pasta cooking water if you want to loosen up the sauce further.
- Divide between bowls and top with grated Pecorino, salad leaves, a drizzle of extra virgin olive oil and a sprinkling of pepper before serving.50 g (1/2 packed cup) grated Pecorino cheese, 30 g (1 packed cup) baby salad leaves, 1 tbsp extra virgin olive oil
Video
Notes
Ingredient swaps
- Swap the spaghetti for linguine, fettuccine or your favourite pasta shapes.
- Add chopped anchovies and/or capers for a bit of umami tanginess.
Nutritional information is approximate per serving (this recipe serves 4) not including serving suggestions.
Nutrition
Calories: 652kcal | Carbohydrates: 70g | Protein: 37g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 26mg | Sodium: 1285mg | Fiber: 6g | Sugar: 9g
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