One-Pan Tuna Pasta
Incorporating canned or jarred tuna into pasta dishes is a cost-effective and delightful method of adding protein to a meal. The Italians have their pasta al tonno, while Americans have their own rendition known as tuna noodle casserole.This recipe takes inspiration from pasta puttanesca, utilizing familiar ingredients like capers, anchovies, and olives. However, instead of simmering over a pot of tomato sauce, I opted to create a paste using sun-dried tomatoes. When combined with pasta water, this paste transforms into a luxurious sauce—all prepared in just one pan!For a more consistent result, you can use a food processor to create the paste instead of mincing everything by hand. Any canned tuna in oil will work well for this recipe, but we suggest indulging a bit by opting for jarred tuna. It tends to have a more delightful flavor, and the price difference is usually minimal.
Ingredients
- 8 oz. long pasta such as bucatini, linguine or spaghetti
- Kosher salt
- 1 c. sun-dried tomatoes, preferably not in oil
- 1 tbsp. capers
- 3 garlic cloves, peeled
- 6 anchovies
- 1/4 c. extra-virgin olive oil
- 1 (6.7-oz) jar of tuna in olive oil, or 1 (5-oz.) can of tuna in olive oil
- 2/3 c. mixed olives, pitted and torn into small pieces
- 1 tbsp. finely chopped fresh parsley
Instructions
- In a large skillet, add water, leaving about ½” from the top. Bring to a boil and add 2 teaspoons of salt.
- Boil pasta for 2 to 3 minutes less than the box instructions. It should be just al dente. Reserve 1 ½ cups pasta water before draining.
- If using a food processor: Process sun-dried tomatoes, capers, garlic, anchovies, and olive oil until a smooth paste forms.
- If not using a food processor: Working with 1 ingredient at a time, chop sun-dried tomatoes, capers, garlic, and anchovies, running your knife over the smaller pieces until you get them as fine as possible. Press the side of your knife down on the ingredients and use the edge to make a paste. Toss the ingredients together in a medium bowl and stir in the oil until a paste forms.
- In a large skillet over medium heat, add sun-dried tomato paste and cook, stirring constantly, until slightly darkened in color and fragrant, 3 to 4 minutes.
- Reduce the heat to medium low, then slowly whisk in reserved pasta water until a cohesive, pourable sauce forms. Flake the tuna into large chunks, then add to the sauce (along with the oil from the tuna cans) and the olives. Stir to combine.
- Add the pasta and cook, tossing to coat, for an additional 1 to 2 minutes. Top with parsley and serve.
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