Some recipes aren’t just food—they’re memories. For me, this Penne Pasta with Tomato Tuna Sauce is one of those dishes. I grew up with it, sitting at the kitchen table with my family as the sauce bubbled away on the stove. It’s a classic example of La Cucina Povera—the “poor man’s kitchen”—where simple pantry staples were stretched into meals that still felt nourishing and comforting. Even today, when I make this sauce, the smell of onions, garlic, and simmering tomatoes takes me right back to those cozy evenings. And the best part? It’s one of those dishes that’s as practical for a quick weeknight dinner as it is sentimental.
Why You’ll Love This Recipe
This pasta is a masterclass in simplicity. With just tuna, passata, onion, garlic, and a few pantry herbs, you end up with a sauce that feels hearty, rich, and deeply satisfying. The tuna adds protein and a savory depth without overpowering the tomato, and the olives bring in a briny kick. It’s the kind of recipe you keep in your back pocket for nights when you need something fast but still crave a little comfort.
Tips and Tricks
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Choose oil-packed tuna if you can. It’s more flavorful than water-packed, and since you drain it anyway, you’re not adding extra oil to the dish.
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Don’t rush the sauce. Letting it simmer for a good 40–45 minutes makes all the difference. It deepens the tomato flavor and gives the sauce that slow-cooked taste.
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Pick the right pasta shape. Penne rigate or pennette rigate are great because their ridges hold onto the sauce, but spaghetti or fusilli also work well.
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Add the tuna at the end. It only needs a short time in the sauce, otherwise it can dry out.
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Fresh basil makes it shine. A handful stirred in at the end brightens the whole dish.
Make Ahead Tips
The tomato base can be made a day or two ahead and kept in the fridge. When you’re ready to eat, simply reheat the sauce, stir in the tuna and olives, and cook your pasta fresh. This makes it a fantastic option for busy weeks.
Serving Suggestions
I love serving this pasta with a crisp green salad and some crusty bread to mop up the extra sauce. A sprinkle of grated Parmesan on top is optional, but always welcome in my kitchen. For drinks, a simple glass of red table wine pairs beautifully. And if you’re cooking for kids, this pasta is usually a winner—it’s familiar enough for picky eaters, but the tuna gives it a little twist.
Storage
Leftovers keep well in the fridge for up to 3 days. Store the sauce and pasta separately if possible so the pasta doesn’t absorb all the liquid. To reheat, warm the sauce gently on the stovetop and toss with freshly reheated pasta. This sauce also freezes well—just leave out the fresh basil and add it in once you reheat.
FAQs
Can I use fresh tuna instead of canned?
Yes, but it will change the flavor. Fresh tuna needs to be seared and flaked into the sauce at the end. Canned or jarred tuna gives that traditional pantry-style flavor.
What can I use instead of passata?
Crushed canned tomatoes or blended peeled tomatoes will work in a pinch. Just cook a little longer to break them down.
Do I have to add olives?
Not at all. They add a nice briny touch, but the pasta is still delicious without them.
Can I make this dish spicy?
Absolutely—add more chili flakes at the start with the onions and garlic for a bit of heat.
Which pasta works best?
Short pasta like penne or rigatoni is ideal, but honestly, any pasta you have on hand will do.
Penne Pasta with Tomato Tuna Sauce
This hearty penne pasta with tomato tuna sauce is the ultimate fuss-free dinner.
Ingredients
For the sauce
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 1 small onion, chopped
- ¼ teaspoon crushed red chili flakes
- 660 ml jar passata (strained Italian tomatoes)
- 1 teaspoon dried basil
- salt and black pepper, to taste
- 2 cans (85 g each) tuna in oil, drained (or 190 g jar tuna fillets)
- ¼ cup kalamata olives, pitted and sliced
- 2 sprigs fresh basil
For the pasta
- 450 g penne rigate (or pasta of choice)
- salt, for pasta water
Instructions
- Heat olive oil in a medium saucepan over medium-low heat. Add garlic, onion, and chili flakes, cooking for about 5 minutes until softened and fragrant.
- Stir in the passata, dried basil, salt, and pepper. Fill the passata jar about three-quarters full with water, swirl, and add to the sauce. Bring to a gentle boil, then reduce heat, cover, and simmer for 45 minutes, stirring occasionally, until the sauce thickens and develops a rich flavor.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.
- While pasta cooks, stir the drained tuna, kalamata olives, and fresh basil into the tomato sauce. Let it simmer gently while the pasta finishes cooking.
- Drain the pasta and toss with some of the sauce. Plate, top with extra sauce, and garnish with more basil if desired. Serve warm.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 302Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 0mgSodium 278mgCarbohydrates 38gFiber 3gSugar 1gProtein 7g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Penne Pasta with Tomato Tuna Sauce is proof that pantry staples can become something truly comforting and memorable. It’s a dish born from resourcefulness but loved for its flavor and simplicity. Whether you’re cooking it out of nostalgia or just because you need a quick, satisfying meal, it’s one of those recipes that never lets you down.
