Easy Canned Tuna Pasta

A quick and comforting meal that combines pasta, canned tuna, garlic, and cherry tomatoes for a satisfying dish ready in under thirty minutes.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 250

Ingredients Method Notes

Ingredients

Main Ingredients

8 ounces pasta Any shape works well, but spaghetti or penne is perfect; you can use gluten-free pasta for a health boost.
1 can (15 ounces) tuna, drained A pantry staple that adds protein; swap for canned salmon if you prefer.
2 tablespoons olive oil Adds richness; any light oil will suffice if you're short on olive.
1 clove garlic, minced Gives an aromatic flavor; feel free to use garlic powder in a pinch.
1/2 cup cherry tomatoes, halved These sweet tomatoes brighten the dish; use canned diced tomatoes if fresh ones aren’t available.
1/4 cup fresh parsley, chopped For freshness; basil or even spinach can serve as tasty substitutes.
Salt and pepper to taste Essential to enhance flavors.
Grated Parmesan cheese (optional) Adds creaminess; try nutritional yeast for a dairy-free option.

Method

Cooking

Cook the pasta according to package instructions until al dente; drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
Add the halved cherry tomatoes and cook for 2-3 minutes until they start to soften.
Stir in the drained tuna and cooked pasta, mixing everything together.
Season with salt and pepper to taste, and add chopped parsley.
Serve warm, topped with grated Parmesan cheese if desired.

Notes

For a creamy version, stir in a dollop of sour cream or cream cheese. Add crushed red pepper for a kick of spice. Store leftovers in an airtight container in the fridge for up to 3 days. Can freeze for up to a month.