Name: Canned Tuna Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 8 oz pasta, spaghetti, linguine, or short cut pasta; 3 tablespoons olive oil; 1 pint cherry tomatoes, halved; 2 cloves garlic, minced; 1 teaspoon kosher salt; ¼ teaspoon black pepper; 1/8 teaspoon cayenne pepper; ¼ cup castelvetrano olives, sliced; ¼ cup kalamata olives, sliced; 1 5 oz can tuna packed in olive oil, lightly drained; 1 teaspoon lemon zest; ½ cup parmigiano reggiano; 2 tablespoons fresh parsley, chopped (optional)

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Perfect for an easy weeknight pasta dish.

This Canned Tuna Pasta is proof that simple pantry ingredients can make an incredibly delicious dinner! Sweet blistered cherry tomatoes, briny olives, tender tuna, plenty of parmigiano reggiano, and a touch of lemon come together to create a light yet flavorful pasta that’s ready in about 30 minutes.

Up close of canned tuna pasta in a stainless skillet with a wooden spoon.

Tinned Fish Pasta

There’s no simpler dinner than one that involves tinned fish!

If you’re looking for what to do with that can of tuna that’s been sitting in your pantry this recipe is for you. A higher quality canned tuna will make a difference here since it is the star of the show, but between the cherry tomatoes and salty olives, this dish is packed full of flavor.

I basically always have these ingredients on hand making it easy for a night where I forget to thaw the chicken!

Canned tuna pasta in a stainless skillet with a blue and white plate served with extra olives and parmesan.

Ingredients

This recipe relies on a handful of simple pantry staples and fresh ingredients that come together to create a pasta that’s bright, savory, and full of flavor. Using tuna packed in olive oil, sweet cherry tomatoes, two varieties of olives, and freshly grated parmigiano reggiano transforms a simple meal into something that tastes surprisingly elevated.

pasta – long or short cut works well
olive oil
cherry tomatoes – try to look for cherry tomatoes instead of grape tomatoes! Cherry tomatoes are practically perfectly round and often sold on the vine still, grape tomatoes typically are a more oblong shape (though there are more specific varieties). When I use fresh tomatoes I try to seek the sweetest ones!
garlic – fresh and minced!
black pepper
cayenne pepper – also often called red pepper
castelvetrano olives – bright green & deliciously buttery olives
kalamata olives – the softer purple hued olives
kosher salt – I use Diamond Crystal in all my recipes
canned tuna – Fishwife is a very social media popular brand lately, but it is delicious! You really are just looking for something packed in olive oil instead of water!
lemon zest – a little brightness at the end, trust me add it in!
parmigiano reggiano
chopped fresh parsley – optional, it’s not a deal breaker, leave it out if you don’t have it or don’t prefer it

A blue box of pasta, bowls of olives, oil, parmigiano, 2 cherry tomatoes on the vine, a lemon, a can of tuna, two garlic cloves, and a bunch of cilantro.

How to Make Canned Tuna Pasta

Cook the Pasta: Bring a large pot of water to a boil and salt the water. Cook the pasta until al dente and reserve some pasta water before draining.

Start the Sauce: Heat the olive oil in a large skillet and cook the cherry tomatoes with the salt, black pepper, and cayenne until they soften, burst, and become slightly jammy.

Continue Building the Sauce: Stir in the garlic and cook until fragrant, about 30 seconds. Add the olives, then toss in the cooked pasta with a splash of the reserved pasta water until everything is evenly coated.

Finish the Pasta: Stir in the parmigiano reggiano until melted. Gently fold in the tuna, keeping some larger pieces intact, then finish with the lemon zest and fresh parsley before serving.

How to make canned tuna pasta graphic including slicing the tomatoes, cooking them down, adding pasta and olives, and finally adding in the tuna.

What to Serve with Canned Tuna Pasta

This pasta combines quite a few pantry and fridge staples for a delicious and well rounded meal. If you’re looking for side ideas, I would recommend:

Garlic bread or crusty bread with butter
Simple arugula salad
Roasted broccolini
Caesar salad
Artichoke salad

How to Make Canned Tuna Pasta Ahead of Time

This pasta is best served fresh, but leftovers still taste great for up to 2 days in the fridge.

Baked Ziti is a great make ahead option!

A serving of pasta on a blue and white plate.

Equipment I Use to Make Canned Tuna Pasta

Stainless Steel Frying Pan – Perfect for whipping up the sauce
Microplane – so helpful for grating cheese and zesting lemons

Today’s elevation: Mixing buttery Castelvetrano and briny Kalamata olives creates a more balanced, flavorful pasta.

Frequently Asked Questions

Can I use tuna packed in water?

Yes, but I would recommend tuna packed in olive oil as it has a richer flavor and texture. Drain the tuna with water really well.

Can I add other vegetables?

Sure, baby spinach, capers, or sautéed zucchini would all be delicious additions.

Do I have to use both kinds of olives or olives at all?

No. If you only have one variety, simply use ½ cup of that olive instead. If you don’t like olives leave them out. If you enjoy capers, add a few tablespoons of those instead.