How to Make TUNA PASTA in RED SAUCE Like an Italian

canned tuna

🥗Healthier: canned salmon

💰Cheaper: canned mackerel

Canned salmon provides similar protein with omega-3s, while mackerel is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor, while pecorino is generally cheaper.

Cut the cherry tomatoes in half.

Slice the chili peppers thinly, adjusting the amount based on desired spiciness.

Wash the capers and remove the stems.

Heat 4-5 tablespoons of extra virgin olive oil in a large pan.

Add minced garlic and sliced chili to the pan and sauté for about 30 seconds.

Add the halved cherry tomatoes to the pan and cook for 5-10 minutes, pressing down to release their juices.

Once the tomatoes are soft, add the tuna and break it into pieces while mixing it with the tomatoes.

Add the capers to the pan and mix well.

Season with black pepper and add half a bottle of tomato puree, stirring to combine.

Let the sauce cook for about 10 minutes, ensuring it doesn't burn and becomes thick.

Boil water in a separate pot and add a generous tablespoon of sea salt.

Add the ratoni pasta to the boiling water and cook according to package instructions (13 minutes).

Reserve a mug of pasta water before draining the pasta.

Add the drained pasta to the sauce in the pan, mixing well and adding a splash of reserved pasta water as needed.

Toss the pasta with the sauce to ensure it is well coated and the ingredients are evenly distributed.

Serve the pasta generously on a plate, garnished with extra tuna and chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens