This easy tuna pasta (pasta con atún) recipe is a Spanish classic. It uses ingredients most people have on hand, and is ready in only 30 minutes. It's perfect for anyone who wants a homemade healthy pasta dinner without any fuss!
If you're looking for more simple pasta recipes, try these ones for pasta alla gricia and cacio e pepe.
Introduction
When I first moved to Spain I kept seeing pasta con atún on lunch menus. I had never tried tuna pasta before, and thought it was an interesting combination. I soon learned that tuna pasta is the go-to recipe for college students throughout Spain.
It's something almost any young person can make; you boil pasta, open a can of tuna, and throw in some bottled tomato sauce (tomate frito). If you're adventurous, you might fry some onion or garlic too.
My tuna pasta recipe is a bit more complex in flavor, although it's still one of the easiest go-to dinner meals I make! I use fusilli pasta (one of my favorite shapes) and my one-year-old twins love it too. Even the leftovers are delicious (when there are any!).
Ingredients
Curious what you need to make this simple tuna pasta? Fortunately, not much! Here's the key ingredients.
- Canned Tuna: Get the best quality you can and choose either packed in water or packed in olive oil. If using tuna packed in olive oil you might need to drain a little off before adding.
- Anchovy: This is optional, but adding an anchovy or two to the sauce will enhance the flavor and saltiness (so add less salt). It completely disintegrates and no one would ever guess it was there!
- Olives: I used large green olives but you can use your favorites. These can also be omitted or substituted with capers.
- Tomato: I use crushed tomato but many people will use tomato sauce or tomate frito as well. If using a tomato sauce you may not need to add additional garlic and onion.
- Pasta: You can use the pasta of your choice -- make sure to cook it al dente. I like fusilli because it grabs a lot of sauce, but here in Spain you often see tuna pasta with macaroni and spaghetti too.
See recipe card for full information on ingredients and quantities.
Vegetarian Adaptation
While this is a tuna pasta recipe, it can easily be adapted to be vegetarian friendly. If serving a mixed group, you could always leave good, high-quality tuna on the side to optionally add on top.
If I were making this without the tuna, I'd add more ingredients, like capers, mushrooms, sun dried tomatoes, and feta cheese.
How to Make Tuna Pasta
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- While the pasta is cooking, sauté diced onion in a heavy skillet for about 5 minutes. Add minced garlic and sauté for one more minute. (image 1)
- Add the tomato, tuna, and anchovy. (image 2)
- Add the diced olive, and add salt and pepper to taste. (image 3)
- When the pasta is finished, drain and add to the pan. (image 4)
- Gently stir to coat all of the pasta with sauce, but be careful not to break it. Top with grated cheese. (image 5)
- Serve on individual plates with a garnish of extra cheese. (image 6)
- Drizzle with extra virgin olive oil if desired. (image 7)
- Enjoy immediately! (image 8)
Recipe FAQs
Tuna is great with lots of different spices. If you'd like to experiment, try cayenne pepper, cumin, garlic powder, paprika, or herbs like oregano, thyme, basil and parsley.
Yes! Especially if the pasta was cooked al dente. I would reheat for 30 seconds in the microwave, or sauté in a bit of olive oil in a very hot skillet.
Serve
This Spanish pasta dish is wonderful served with a salad on the side. I would go for a simple ensalada mixta or you could try something like my Spanish winter salad.
Expert Tips
- Cook the pasta al dente (slightly hard to the bite) because it will continue to cook once added to the pan. If you overcook the pasta it will break when stirred and become a mushy mess.
- I always like to add a drizzle of great quality extra virgin olive oil and a sprinkle of sea salt at the very end. Chili flakes (while not traditional) are also lovely.
- Can you reheat tuna pasta? Yes! Especially if the pasta was cooked al dente. I would reheat for 30 seconds in the microwave, or sauté in a bit of olive oil in a very hot skillet.
- The anchovy and olives can be omitted or substituted if necessary. Other additions can be capers, sun dried tomatoes, and feta cheese.
More Simple Pasta & Tuna Recipes
If you liked this recipe, please share it with others!
Follow Spanish Sabores on Facebook, Twitter, Pinterest, and Instagram for more recipes and travel tips.
If you've made and enjoyed this recipe, please leave a 5-star review!
Tuna Pasta (Pasta con Atún)
Ingredients
- 12 ounces pasta about 3 ounces/80g per person
- 3 tablespoons extra virgin olive oil
- ½ medium onion diced
- 3 garlic cloves minced
- 10 ounces water or oil-packed tuna drained
- 1 ½ cups crushed tomato
- 10 large olives diced (optional)
- 1-2 salt-cured anchovies optional
- ½ cup grated Manchego cheese
- salt and pepper to taste
Instructions
- Cook the pasta in salted boiling water until al dente, according to package instructions.
- While the pasta is cooking, heat the olive oil in a heavy pan and add the diced onion. Sauté for about five minutes until translucent. Add the minced garlic and sauté for one more minute until just starting to brown.
- Add the crushed tomato, drained tuna, and anchovies (if using). Stir and cook over medium-high heat for five minutes.
- Add the diced olives and any other embellishments, and add salt and pepper to taste.
- Drain the pasta once al dente and add to the pan. Stir gently to fully coat the pasta in the sauce.
- Top with grated Manchego cheese and serve with a drizzling of olive oil. Enjoy immediately!
Notes
- Cook the pasta al dente because it will continue to cook once added to the pan. If you overcook the pasta it will break when stirred and become a mushy mess.
- Drizzle great quality extra virgin olive oil and sprinkle sea salt on the dish at the very end. Chili flakes, while not traditional, are also lovely.
- Can you reheat tuna pasta? Yes! Especially if the pasta was cooked al dente. I would reheat for 30 seconds in the microwave, or sauté in a bit of olive oil in a very hot skillet.
- The anchovy and olives can be omitted or substituted if necessary. Other additions can be capers, sun dried tomatoes, and feta cheese.
Nutrition
Photography by Giulia Verdinelli
Peter B
Made this with fresh cherry tomatoes and a good quality tinned tuna so omitted the anchovies. A quick and tasty meal, It is sure to be a regular at my dinner table.
Candy
This is a delicious and easy dinner for a very cold Canadian winter night. I will definitely make it again.
MOLLIE KING
It's also nice with about 7oz of cream cheese stirred in at the end with some of the pasta water to loosen it. It can be made with a salmon fillet too. Then we add some frozen asparagus because we have a lot in the garden, or some mushrooms. I agree pasta twirls are a big hit with us.
Mollie