Canned Tuna Pasta
This canned tuna pasta combines pantry staples like tuna, garlic, olives, and lemon for a quick, budget-friendly weeknight dinner ready in about 20 minutes.
Canned tuna pasta is one of those dinners that comes together fast and keeps everyone in the family happy.
You may not have consider using canned tuna in pasta, but trust me, it works!
My recipe uses tuna packed in water, plenty of olive oil, garlic, red pepper flakes, and briny olives for a simple sauce.
Toss in the hot pasta, finish with lemon zest and juice, and dinner is on the table in about 15 to 20 minutes.
Since it’s made with common pantry ingredients like canned tuna, dried pasta, and jarred olives, we usually have everything on hand.
That makes it an easy dinner on busy nights!
If you like this pasta recipe, don’t forget to try our tuna noodle casserole and roasted garlic pasta.
What you’ll need
The ingredient list is really simple. If you keep a stocked pantry, you may already have most of these available. The full recipe with amounts is listed further down the page.
- Pasta: Use your favorite shape. Long pasta like spaghetti or linguine works well.
- Reserved pasta water.
- Canned tuna packed in water: Drain the cans well so the pasta doesn’t become watery.
- Olive oil.
- Garlic and red pepper flakes: Try to use fresh garlic, jarred garlic, or garlic paste instead of garlic powder.
- Olives: Kalamata, Castelvetrano, or pitted green olives all work great.
- Lemon: You’ll need lemon juice and zest.
- Salt.
How to make canned tuna pasta
This recipe swaps classic spaghetti sauce for a light tuna and olive oil sauce, and it’s every bit as tasty.
- Heat the olive oil in a large skillet, and add the garlic, red pepper flakes, salt, and black pepper. Cook for about 1 minute.
- Stir in the drained tuna and chopped olives. Break up the tuna gently with a spoon and cook for 1 to 2 minutes so everything warms through.
- Add the drained pasta to the skillet and toss with the tuna mixture. Add some reserved pasta water to loosen the sauce. Stir in the lemon zest and lemon juice. Taste and adjust the seasoning with extra salt, pepper, or lemon juice.
Tip for the most flavorful pasta
- Salt the pasta water well. Since the sauce is simple, salted pasta water is important. The pasta should taste seasoned before it ever touches the tuna mixture.
Can I use tuna packed in oil instead of water?
Yes, you can. Drain the tuna well and reduce the olive oil slightly in the pan so the pasta does not become greasy.
Taste as you go, since tuna packed in oil can have a richer flavor.
Can I add vegetables to this canned tuna pasta?
You can add quick cooking vegetables if you want to make the dish more filling.
Peas, baby spinach, halved cherry tomatoes, or small broccoli florets can be stirred in near the end of cooking so they stay bright and tender.
Storage
- Store leftover canned tuna pasta in an airtight container in the refrigerator for up to 3 days.
More Recipes to Try
How to Video
What You’ll Need
- 8 ounces pasta
- ½ reserved pasta water
- ¼ cup olive oil
- 3 garlic cloves, minced
- ½ teaspoon salt, plus more for the pasta water
- ¼ teaspoon red pepper flakes
- ¼ teaspoon black pepper
- 2 (5 to 6-ounce cans) tuna packed in water, drained
- ¼ cup olives, chopped or sliced
- 1 to 2 tablespoons lemon juice
- 1 teaspoon lemon zest
How to Make It
- Bring a large pot of water to a boil. Salt the water, add the pasta, and cook until al dente. Reserve ½ cup of the pasta water, then drain the pasta.8 ounces pasta½ reserved pasta water
- While the pasta cooks, heat the olive oil in a large skillet over medium-low heat.¼ cup olive oil
- Add the garlic, red pepper flakes, salt, and black pepper. Cook for 1 minute, stirring often, until the garlic is fragrant.3 garlic cloves½ teaspoon salt¼ teaspoon red pepper flakes¼ teaspoon black pepper
- Add the drained tuna and chopped olives. Stir to combine and cook for 1 to 2 minutes, breaking up the tuna slightly as it warms.2 (5 to 6-ounce cans) tuna packed in water¼ cup olives
- Add the drained pasta and toss with the tuna mixture. Add reserved pasta water, 1 to 2 tablespoons at a time, until the sauce reaches the desired consistency.
- Remove from heat and stir in the lemon zest and lemon juice. Serve immediately.1 teaspoon lemon zest1 to 2 tablespoons lemon juice
How to Store Leftovers
- Store leftover pasta in an airtight container in the refrigerator for up to 3 days.