Cook the pasta 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) if using. Taste for seasoning 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 immediately.
- 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.
- 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.
Calories: 585.53kcal | Carbohydrates: 73.15g | Protein: 30.5g | Fat: 19.37g | Saturated Fat: 5.62g | Trans Fat: 0.01g | Cholesterol: 40.84mg | Sodium: 570.06mg | Potassium: 642.01mg | Fiber: 5.22g | Sugar: 7.29g | Vitamin A: 371.29IU | Vitamin C: 10.85mg | Calcium: 227.9mg | Iron: 3.74mg