Spaghetti with Tuna and Tomatoes

There’s something wonderfully comforting about this dish. It’s quick, it’s hearty, and it’s built from simple pantry staples. I’ve made this on many weeknights when I didn’t want to fuss but still wanted a bowl of something that felt like a proper meal.

For me, this recipe carries a bit of nostalgia too. As a kid, I wasn’t the most adventurous eater. I remember sitting at the table, pushing away spaghetti bolognese because it felt too “grown-up” for my taste. My mum would make me a special bowl — spaghetti with tuna, ketchup, and cheese. Simple and oddly satisfying. Years later, I’ve refined that memory into this version with a proper tomato sauce, garlic, olives, and just the right touch of heat. It still brings that same kind of comfort, only better.

Why This Recipe Works So Well

This dish has everything I love in a weekday pasta — a sauce that’s full of flavor without being heavy, ingredients that don’t require a special grocery trip, and a cooking time short enough to make it after a long day. The tuna blends beautifully with the tomato base, and the olives give just the right amount of sharpness to balance the sauce.

What makes it even better is that it’s very forgiving. I’ve made it with different pasta shapes when I ran out of spaghetti. I’ve used both chili flakes and fresh chili, depending on what’s around. No matter how many little tweaks I make, it always turns out comforting and delicious.

What You’ll Need

• Pasta: Classic spaghetti works best, but any shape will do.

• Tuna: Canned tuna in oil or brine, drained.

• Tomatoes: Tinned chopped tomatoes make this easy.

• Garlic & Onion: These lay down a flavorful base.

• Olives: Black or green — whichever you prefer.

• Chili Flakes: For a hint of heat.

• Pecorino Cheese: Sharp and salty, it ties everything together.

• Baby Salad Leaves: Add a fresh, light finish.

I often use black olives for their mellow flavor, but green olives bring a punchier note. If you prefer something milder, skip the chili altogether or add just a pinch.

How I Make It Step by Step

1. Cook the Pasta
   I boil the spaghetti according to the packet instructions and save a cup of that starchy pasta water before draining. It’s my little trick to loosen the sauce later.

2. Build the Base
   In a large frying pan, I soften chopped onions in olive oil. Once they’re golden and fragrant, I add garlic and chili flakes. The aroma at this point always makes the kitchen feel warm and inviting.

3. Simmer the Sauce
   I stir in the tinned tomatoes, a pinch of sugar to balance the acidity, salt, and pepper. I let it simmer for about 10 minutes, just enough to thicken slightly.

4. Add Tuna and Olives
   The tuna goes in gently so it keeps some of its texture. I fold in the olives and let everything mingle for a few minutes.

5. Bring It Together
   I toss the spaghetti into the sauce with a few splashes of the reserved pasta water. That water helps the sauce cling beautifully to the pasta strands.

6. Finish and Serve
   I top it with plenty of grated Pecorino, fresh salad leaves, and a drizzle of olive oil. A good crack of black pepper and it’s ready to serve.

Tips I’ve Learned Over the Years

• Don’t Overmix the Tuna: Gentle stirring keeps it flaky instead of turning it into paste.

• Use Pasta Water: It’s the best way to give your sauce body and make it silky.

• Taste as You Go: The tomatoes, tuna, and cheese all have salt, so season gradually.

• Add Fresh Herbs: If I have fresh parsley or basil around, I toss some in just before serving for extra freshness.

Easy Swaps and Variations

This pasta is flexible. If I’m out of spaghetti, I’ll use farfalle or pasta shells. Sometimes I skip the cheese and top it with a handful of toasted breadcrumbs for crunch. I’ve even added capers for a sharper bite or swapped the tuna for cooked shrimp on special nights.

What I Like to Serve It With

I love pairing this pasta with something crisp and simple on the side. A butter lettuce salad or any mixed greens with a light dressing works perfectly. A warm loaf of bread is a must for me because I can’t resist mopping up every bit of sauce left in the bowl.

Make Ahead Tips

If I know I’ll be short on time, I prep the sauce earlier in the day or even the night before. It keeps beautifully in the fridge, and the flavors deepen as it sits. All I have to do later is cook the pasta and toss everything together. It’s a great trick for busy evenings.

Storage

Leftovers keep well in the fridge for up to 3 days. I store them in an airtight container and reheat gently on the stove with a splash of water to bring the sauce back to life. It actually tastes even better the next day as the flavors settle in.

FAQs

Can I use fresh tuna instead of canned?
Yes, you can sear fresh tuna separately and flake it into the sauce. But canned tuna keeps things simple and still tastes great.

Can I make it less spicy?
Absolutely. Just skip the chili flakes or use a small pinch. The sauce will still have plenty of flavor from the garlic and olives.

Can I freeze the sauce?
Yes. The tomato-tuna sauce freezes well. I cool it completely, portion it out, and freeze for up to 2 months. I just reheat it and toss with fresh pasta.

What cheese can I use if I don’t have Pecorino?
Parmesan works well as a substitute, or any hard, salty cheese you enjoy.

Continue to Content

Yield: 4

Spaghetti with Tuna and Tomatoes

Print

This easy spaghetti with tuna and tomatoes brings the flavors of the Mediterranean to your weeknight table.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 300 g (10.5 oz) spaghetti
• 2 tablespoons extra virgin olive oil
• 1 onion, peeled and finely diced
• 2 garlic cloves, peeled and minced
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper (plus more for serving)
• ½ teaspoon dried chili flakes (red pepper flakes)
• 2 × 400 g (14 oz each) cans finely chopped tomatoes
• 1 teaspoon sugar
• 2 × 145 g (5 oz each) cans tuna in olive oil, drained and flaked
• 100 g (3.5 oz) mixed olives, drained, pitted, and halved

To Serve

• 50 g (½ packed cup) grated Pecorino or Parmesan cheese
• 30 g (1 packed cup) baby salad leaves
• 1 tablespoon extra virgin olive oil

Instructions

1. Cook the spaghetti in a large pot of salted boiling water according to the package directions, ideally until al dente. Reserve ½ cup of the cooking water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for about 5 minutes, stirring often, until it softens and starts to turn golden.
3. Add the minced garlic, salt, black pepper, and chili flakes. Cook for another minute until the mixture becomes fragrant.
4. Pour in the chopped tomatoes and stir in the sugar. Bring the sauce to a gentle boil, then let it simmer for about 4 to 5 minutes, allowing it to reduce slightly.
5. Add the flaked tuna and sliced olives, stirring gently so the tuna stays in nice chunks. Simmer for another 4 to 5 minutes until everything is warmed through and the flavors meld together.
6. Toss the cooked spaghetti into the sauce, adding a splash or two of the reserved pasta water as needed to loosen it. Mix well so every strand is coated in the rich tomato sauce.
7. Divide into bowls and finish with grated Pecorino cheese, a handful of salad leaves, a drizzle of extra virgin olive oil, and a crack of black pepper.

Notes

• Linguine, fettuccine, or any short pasta works just as well.
• A few chopped anchovies or capers can add a lovely tangy depth.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 464Total Fat 21gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 15gCholesterol 48mgSodium 574mgCarbohydrates 37gFiber 5gSugar 9gProtein 32g

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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Final Thought

This spaghetti with tuna and tomatoes is the kind of meal that proves you don’t need complicated ingredients or hours in the kitchen to make something satisfying. It’s quick, easy, and has just enough warmth and flavor to make any ordinary evening feel a little special.

Every time I twirl those pasta strands around my fork, I’m reminded of those childhood dinners that started it all — only now, the flavors are grown-up, bright, and deeply comforting. This is a weeknight recipe worth keeping close.

Also try these Tuna recipes:-

• Tuna Egg Salad With Greek Yogurt
• Protein-Packed Tuna Salad with Eggs
• Tuna Mayo Rice Bowl