Luscious Tuna Tomato Sauce for Pasta
I’m so excited to share my Luscious Tuna Tomato Sauce for Pasta with you today! This recipe is a go-to in my kitchen because it’s quick, hearty, and bursts with flavor. I’m a huge fan of canned tuna—it’s such an easy way to get more fish into my meals without much fuss.
With just a few simple ingredients like canned tomatoes, veggies, and spices, you can whip up a sauce that feels like a warm hug over a plate of spaghetti. Whether you’re cooking for a busy weeknight or a cozy dinner with friends, this dish is a winner.
Why Will You Love this Recipe?
- It’s super quick to make. You can have this sauce ready in about 30 minutes, perfect for those nights when you’re starving but don’t want to spend hours cooking. It’s faster than takeout!
- The flavors are so comforting. The mix of sweet tomatoes, savory tuna, and a hint of basil feels like a classic Italian dish. It’s like something your grandma might’ve made.
- It’s budget-friendly. Canned tuna and pantry staples keep this recipe affordable without skimping on taste. You probably already have most of the ingredients at home!
Recipe Variations
- Add some heat. Toss in a pinch of red pepper flakes or a diced fresh chili for a spicy kick. It pairs so well with the tuna and tomatoes.
- Mix in extra veggies. Try adding zucchini, bell peppers, or mushrooms when sautéing the carrots. This bulks up the sauce and sneaks in more nutrients.
- Switch up the herbs. Fresh parsley or oregano can replace dried basil for a different flavor vibe. Fresh herbs add a bright, summery touch.
Tools You’ll Need
- A deep skillet. This is key for sautéing veggies and simmering the sauce without making a mess. A 10-inch skillet works great.
- A good chef’s knife. You’ll need it to chop the onion and carrot into small, even pieces. A sharp knife makes prep so much easier.
- A pot for pasta. A medium-sized pot (about 4 quarts) is perfect for boiling your spaghetti. Don’t forget a colander for draining!
FAQ
Can I Freeze It?
You can totally freeze this sauce! Let it cool completely, then store it in an airtight container or freezer bag for up to 3 months. Thaw it in the fridge overnight and reheat on the stove, adding a splash of water if it’s too thick.
How Do I Store It?
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in a pan or microwave, stirring occasionally to keep the texture smooth.
What Should I Serve With It?
This sauce is awesome with spaghetti, but it also works with penne or fettuccine. Pair it with a simple green salad or garlic bread for a cozy meal.
Is It Suitable for Every Diet?
This recipe isn’t naturally keto, vegan, or paleo because of the pasta and tuna. For gluten-free, swap regular pasta for a gluten-free version—quinoa or chickpea pasta tastes great here!
Can I Use Fresh Tuna Instead?
Absolutely, but it’ll change the vibe a bit. Sear fresh tuna separately, flake it, and stir it in at the end to keep it tender.
Can I Make It Without Pasta?
Sure thing! Serve the sauce over zucchini noodles, rice, or even mashed potatoes for a different twist. It’s super versatile.
Other Recipes You’ll Love
- Easy Tuna Spread
- No Mayo Tuna Pasta Salad
- Healthy Tuna Salad Wrap
- Chicken Tuna Salad
- Homemade Tuna Helper
- Shrimps and Zucchini Pasta
- Cherry Tomato Feta Pasta Bake
Tuna Tomato Sauce for Pasta
Ingredients
- 3 large cans tuna drained (about 15 oz total)
- 1 onion finely chopped
- 1 large carrot or 2 small, diced
- 2 tablespoons olive oil
- 2 cups canned crushed tomatoes
- ½ teaspoon dried basil
- 1 teaspoon sugar
- Salt to taste
- Black pepper to taste
- 10 oz spaghetti
Instructions
- Prep the veggies. Finely chop the onion and dice the carrot into small cubes.
- Sauté the onion. Heat olive oil in a deep skillet over medium heat. Add the onion, sprinkle with a pinch of salt, and stir occasionally for 5 minutes until soft.
- Cook the carrot. Add the diced carrot to the skillet. If the veggies start to stick or burn, add about ¼ cup water (not too much—don’t let them swim!). Cook for 15 minutes, adding small splashes of water as needed, until the carrot is soft.
- Cook the pasta. Meanwhile, boil the spaghetti in a pot of salted water according to package instructions. Drain and set aside.
- Make the sauce. Pour in the crushed tomatoes, dried basil, sugar, salt, and pepper. Bring to a boil, then simmer for 2 minutes to let the flavors meld.
- Add the tuna. Stir in the drained tuna, turn off the heat, and mix well. Taste and adjust seasoning if needed.
- Serve. Spoon the sauce over the cooked spaghetti and enjoy!
