Prep Time 10 Min
Cook Time 20 Min
Servings4 servings People
Calories400 kcal
Last Updated on January 29, 2026 by The Daily Simmer Team
When I think of a quick and satisfying dinner, pasta with tuna in a tomato sauce always comes to mind. It’s one of those meals that I whip up when my week gets too hectic. It doesn’t take much time, which is a blessing, especially after a long day at work. This version is practical for my kitchen, where I like to use fresh ingredients, like ripe tomatoes and peppers, to enhance the flavor. I’ve learned that making the sauce a bit thicker with a splash of reserved pasta water works wonders in achieving that perfect consistency for the dish. It’s comforting and hits the spot whenever my family craves something hearty yet simple.
Contents
Ingredients
- 14 oz pasta (or your favorite type)
- 1 can of tuna, drained
- 3 ripe tomatoes, chopped
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 bell pepper, sliced
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- Fresh parsley or basil, for garnish
- Grated Parmesan cheese, for serving
Instructions
- Boil the pasta in a large pot of salted water according to the package instructions.
- Drain the pasta, reserving about a cup of the pasta water.
- In a deep skillet over medium heat, heat the olive oil and add the chopped onion, stirring until it becomes translucent.
- Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it burn.
- Stir in the chopped tomatoes, sliced bell pepper, oregano, black pepper, and salt. Allow the sauce to simmer for 10-15 minutes until it thickens.
- Gently fold the drained tuna into the sauce.
- If the sauce is too thick, add some reserved pasta water to adjust the consistency.
- Add the cooked pasta to the skillet and toss until well coated with the sauce.
- Serve hot, garnishing with chopped parsley or basil and a sprinkle of grated Parmesan cheese.
What I Notice When Cooking
- Using fresh tomatoes makes a huge difference in flavor compared to canned.
- A little bit of extra oil can help the pasta itself not get sticky after mixing.
- This dish is often even better the next day, as the flavors meld together beautifully.
Small Adjustments
- Be careful when sautéing the garlic; it burns easily and becomes bitter.
- If you’re in a hurry, using pre-chopped vegetables can save time.
- To make it a bit healthier, you can add some spinach or other greens right before serving.
Storage and Reheating
I find that this dish keeps well in the fridge for a couple of days. Just store it in an airtight container. When reheating, a splash of water can help restore some moisture to the sauce. I usually pop it in the microwave for quick meals during busy weekdays.
Nutritional Notes
This recipe roughly yields around 400 calories per serving, depending on portion sizes and added ingredients. While pasta and tuna provide a good amount of protein and carbs, the overall healthiness can vary based on how much cheese and oil you choose to add.
