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A tangle of tomato and tuna spaghetti on a white plate.
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4.67 / 12 votes

Tuna and Tomato Spaghetti

This tuna and tomato spaghetti is an easy, inexpensive meal that comes together from pasta, canned tuna and tomatoes, and Romano cheese. Done in just 30 minutes and requires only a handful of pantry ingredients.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Mains
Cuisine: American
Servings: 2 to 3 servings
Calories: 775

Ingredients

  • sea salt
  • 8 ounces spaghetti or linguine
  • 1 tablespoon extra-virgin olive oil
  • 4 cloves garlic, finely chopped
  • 1 cup chopped or pureed canned tomatoes
  • one (5- to 6-oz) can of tuna, preferably oil-packed
  • 1/2 cup grated Romano cheese, (optional)
  • freshly ground black pepper, to taste

Optional Additions

  • 2 anchovy fillets, finely chopped
  • 2 tablespoons chopped olives
  • 1/4 cup bread crumbs
  • 1 tablespoon capers
  • pinch red pepper flakes
US - Metric

Instructions

  • Bring a large pot of heavily salted water to a boil and cook the 8 ounces spaghetti or linguine according to the package instructions.
  • Meanwhile, in a large saucepan over medium heat, warm the 1 tablespoon extra-virgin olive oil. Add the 4 cloves garlic and sauté until fragrant, about 1 minute.

    ☞ TESTER TIP: If you’re using high-quality oil-packed tuna here, swap the tuna oil for olive oil when sautéing the garlic. It’ll give you a more pronounced tuna flavor and involves less waste.

  • Add the 1 cup chopped or pureed canned tomatoes and tilt the saucepan to swirl the ingredients together. Let the sauce cook for 2 minutes and then add the one (5- to 6-oz) can of tuna. Use a wooden spoon to break up the tuna and continue to cook until it’s warmed through, about 3 minutes more.
  • Add 1/4 cup of the grated Romano, if using, reserving the rest to sprinkle on top. Taste and add salt and freshly ground black pepper, as needed.
  • Stir in any of the optional additions (2 anchovy fillets, 2 tablespoons chopped olives, 1/4 cup bread crumbs, 1 tablespoon capers, pinch red pepper flakes), if using.
  • Reduce the heat to low and cover to keep the sauce warm while you finish boiling the spaghetti.
  • Drain the spaghetti, reserving 1/4 cup of the cooking water. Add the spaghetti to the sauce and toss everything together. If the sauce isn’t sliding and coating the noodles, add a little of the reserved pasta water and try tossing it again.
  • Divvy the pasta among bowls and, if desired, sprinkle with the remaining Romano.

Nutrition

Serving: 1portion | Calories: 775kcal | Carbohydrates: 107g | Protein: 44g | Fat: 19g | Saturated Fat: 6g | Monounsaturated Fat: 9g | Cholesterol: 59mg | Sodium: 993mg | Fiber: 7g | Sugar: 10g