Can I add vegetables to this dish?

Absolutely! Feel free to add any vegetables you like such as cherry tomatoes, zucchini, or spinach. Just make sure to sauté them in the pan with the onion to ensure they're cooked through.

Can I make this recipe ahead of time?

While this recipe is best served fresh, you can prepare the sauce (without the tuna) ahead of time and store it in the refrigerator in an airtight container for up to 2 days. When you're ready to serve, simply heat up the sauce, add the canned tuna, and cook the pasta.

Can I use a different type of pasta?

Absolutely! While this recipe calls for linguini, you can use any type of long or tubular pasta you like. Spaghetti, penne, or even farfalle, would work well.

20-Minute Stovetop Tuna Pasta

Name: 20 Minute Stovetop Tuna Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 lb pasta (I used linguini); 1 tablespoon extra virgin olive oil; 1/2 yellow onion, diced; 3 to 4 garlic cloves, minced; 15 ounces diced tomatoes; 1 tablespoon tomato paste; 2 tablespoon red wine or red wine vinegar; 1 tablespoon freshly squeezed lemon juice; 2 tablespoons capers, roughly minced; 1/2 cup pitted castelvetrano olives, roughly chopped; 2 teaspoons Italian seasoning; 5 ounces canned tuna in olive oil (I used Genova's canned Yellowfin tuna); Crushed red pepper flakes as desired; Parsley, roughly chopped and parmesan cheese to garnish (optional)

Description

Served with long, thin, twirlable linguini (or whatever pasta you happen to have on hand) this quick and easy stovetop tuna pasta recipe is whipped up in just 20 minutes

Ingredients

Units Scale

1 lb pasta (I used linguini)
1 tablespoon extra virgin olive oil
1/2 yellow onion, diced
3 to 4 garlic cloves, minced
15 ounces diced tomatoes
1 tablespoon tomato paste
2 tablespoon red wine or red wine vinegar
1 tablespoon freshly squeezed lemon juice
2 tablespoons capers, roughly minced
1/2 cup pitted castelvetrano olives, roughly chopped
2 teaspoons Italian seasoning
5 ounces canned tuna in olive oil (I used Genova's canned Yellowfin tuna)
Crushed red pepper flakes as desired
Parsley, roughly chopped and parmesan cheese to garnish (optional)

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Instructions

Cook pasta according to box instructions. Save ¼ cup of the pasta water. Drain pasta and set aside.
While the pasta is cooking, heat olive oil over medium high heat in a large skillet.
Stir in the yellow onion. Cook for 3 to 4 minutes, until onion is begins to turn translucent.
Add garlic and cook for 30 seconds to 1 minute, until fragrant.
Add the tomato paste and cook 30 seconds to 1 minute, stirring frequently, until paste begins to brown.
Pour in red wine, scrape up any browned bits on the bottom of the pan.
Stir in diced tomatoes, italian seasoning, olives, capers, and lemon juice. Bring to a boil, and reduce to a simmer. Cook for 8-10 minutes, stirring occasionally, until somewhat thickened.
Add tuna and cook 1 minute, until warmed through.
Remove from heat. Add salt and pepper to taste. Serve immediately with parsley and parmesan cheese to garnish and crushed red pepper flakes as desired.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Pasta
Method: Stovetop
Cuisine: Italian