Back to Tuna Tomato Pasta All Reviews for Tuna Tomato Pasta - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 6 mh_1032_tuna_tomato_pasta.jpg

Ingredients Ingredient Checklist 1 tablespoon extra-virgin olive oil, plus more for drizzling 1 small onion, finely chopped 2 garlic cloves, minced Pinch of crushed red pepper flakes, plus more for garnish 3 cans tuna, well drained 2 cans crushed tomatoes, with juice Coarse salt and freshly ground black pepper 1 tablespoon chopped fresh oregano, thyme, or rosemary 1 pound penne or fusilli pasta

Cook’s Notes If you’ve got fresh garlic on hand, whack the clove with the heel of your hand or the side of a knife to slightly flatten it and the peel will slip right off.

Gallery Read the full recipe after the video.

Recipe Summary Servings: 6 mh_1032_tuna_tomato_pasta.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

mh_1032_tuna_tomato_pasta.jpg

mh_1032_tuna_tomato_pasta.jpg

Ingredients

Ingredients

  • 1 tablespoon extra-virgin olive oil, plus more for drizzling 1 small onion, finely chopped 2 garlic cloves, minced Pinch of crushed red pepper flakes, plus more for garnish 3 cans tuna, well drained 2 cans crushed tomatoes, with juice Coarse salt and freshly ground black pepper 1 tablespoon chopped fresh oregano, thyme, or rosemary 1 pound penne or fusilli pasta

Directions

Bring a large pot of water to a boil over high heat.

Heat a medium saucepan and add the olive oil, swirling to coat the pan. Saute the onion and garlic until the onion is translucent, about 5 minutes. Stir in the red pepper flakes. Add the tuna and stir, being careful not to break up the chunks too much.

Stir in the tomatoes, season with salt and black pepper, bring to a boil, and reduce the heat to a simmer. Cook for 20 to 30 minutes. Add the chopped herbs a few minutes before serving.

While the sauce is simmering, cook the pasta, drain, and toss with the sauce. Top with a drizzle of olive oil and an extra sprinkle of red pepper flakes.

Cook’s Notes If you’ve got fresh garlic on hand, whack the clove with the heel of your hand or the side of a knife to slightly flatten it and the peel will slip right off.

Cook’s Notes

If you’ve got fresh garlic on hand, whack the clove with the heel of your hand or the side of a knife to slightly flatten it and the peel will slip right off.

Reviews (7)

 Add Rating & Review     21 Ratings   5 star values:        2    4 star values:        3    3 star values:        10    2 star values:        4    1 star values:        2

Reviews (7)

Add Rating & Review     21 Ratings   5 star values:        2    4 star values:        3    3 star values:        10    2 star values:        4    1 star values:        2

Add Rating & Review

21 Ratings 5 star values: 2 4 star values: 3 3 star values: 10 2 star values: 4 1 star values: 2

21 Ratings 5 star values: 2 4 star values: 3 3 star values: 10 2 star values: 4 1 star values: 2

21 Ratings 5 star values: 2 4 star values: 3 3 star values: 10 2 star values: 4 1 star values: 2

  • 5 star values: 2 4 star values: 3 3 star values: 10 2 star values: 4 1 star values: 2

    Martha Stewart Member     Rating: Unrated       07/04/2017   Very close to Nonna's recipe. This is an old Italian dish. You can really use any marinara sauce you have on hand and add everything else. She never added oregano though. Actually, she never used oregano at all. She used more bay leaf which she added to both her sauce and chicken soup. Also, she and we always use the tonno in olive oil--just be sure to use the oil the tuna comes in. This has always been a family favorite. I like to add black olives if I have them as r2doggies did below, but the white beans sound like a delicious addition.  

Martha Stewart Member     Rating: Unrated       06/11/2013   I use 3-4 cloves in the sauce instead of the fresh herbs. Make sure you remember how many cloves you put into the sauce so you can remove them all before serving the pasta. :)  

Martha Stewart Member     Rating: Unrated       01/22/2011   Concerning the size of the tomato cans used, it looks like she's using two 28 oz cans. You can tell they're bigger than the 14.5oz size. Just my opinion.  

Martha Stewart Member     Rating: Unrated       12/08/2010   To add to the "pantry", I discovered that I was out of any type of noodles. I put this recipe over jasmine rice! It was just as delicious!  

Martha Stewart Member     Rating: Unrated       12/06/2010   I've cooked a version of this recipe for years. I add 2-14.5oz. cans of tomatoes. Also, I add capers and/or black olives and 1 can of white beans. Delicious!  

Martha Stewart Member     Rating: Unrated       10/30/2010   Does anyone know what size the cans of tomatoes are supposed to be?  

Martha Stewart Member     Rating: Unrated       10/27/2010   Thanks for recipe that gives us something other than a casserole to make with tuna. I have to say it wasn't mine nor my family's favorite. Sorry.

    Martha Stewart Member

    Rating: Unrated 07/04/2017

Very close to Nonna’s recipe. This is an old Italian dish. You can really use any marinara sauce you have on hand and add everything else. She never added oregano though. Actually, she never used oregano at all. She used more bay leaf which she added to both her sauce and chicken soup. Also, she and we always use the tonno in olive oil–just be sure to use the oil the tuna comes in. This has always been a family favorite. I like to add black olives if I have them as r2doggies did below, but the white beans sound like a delicious addition.

Rating: Unrated

Rating: Unrated 06/11/2013

I use 3-4 cloves in the sauce instead of the fresh herbs. Make sure you remember how many cloves you put into the sauce so you can remove them all before serving the pasta. :)

Rating: Unrated 01/22/2011

Concerning the size of the tomato cans used, it looks like she’s using two 28 oz cans. You can tell they’re bigger than the 14.5oz size. Just my opinion.

Rating: Unrated 12/08/2010

To add to the “pantry”, I discovered that I was out of any type of noodles. I put this recipe over jasmine rice! It was just as delicious!

Rating: Unrated 12/06/2010

I’ve cooked a version of this recipe for years. I add 2-14.5oz. cans of tomatoes. Also, I add capers and/or black olives and 1 can of white beans. Delicious!

Rating: Unrated 10/30/2010

Does anyone know what size the cans of tomatoes are supposed to be?

Rating: Unrated 10/27/2010

Thanks for recipe that gives us something other than a casserole to make with tuna. I have to say it wasn’t mine nor my family’s favorite. Sorry.

All Reviews for Tuna Tomato Pasta

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Tuna Tomato Pasta

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest