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This canned tuna pasta recipe is quick, healthy, and comforting. It’s the perfect recipe when you don’t have a lot in your pantry!
You may also like my Healthy Tuna Pasta Salad or my Canned Salmon Pasta recipes.
Why you’ll love it
This tuna garlic pasta recipe takes me back to my childhood. My mom used to make something similar when I was a kid, and I just loved it. I’ve even made this with just tuna, garlic, and olive oil when I’m in a rush and I really have nothing in the fridge.
I never put this recipe on the blog because I wasn’t sure people would like it even though I know it tastes great. I did a little research, and there definitely is demand for canned tuna pasta, so I figured I’d do it! If you’re busy with after school activities, this tuna spaghetti recipe is one way to save some time and keep your sanity.
What you’ll need
- Pasta – I use spaghetti
- Olive oil – for the base of the sauce
- Garlic – use even more than suggested if you’re a big fan. I like using a garlic press to easily mince the cloves.
- Tuna – the star of this inexpensive pasta recipe! I recommend using a can of tuna packed in oil for maximum flavor.
- Lemon juice – for a pop of acidity and brightness
- Parsley – a little freshness and herb flavor
Pro tip
Check out the comments section below for reader suggestions to change up this simple tuna pasta!
How to make tuna pasta
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cook the pasta until al dente. Meanwhile, prep the other ingredients. When the pasta is almost done, heat up the oil in a saucepan. Once hot, add the garlic and cook until fragrant. Stir in the tuna, lemon juice, and chopped parsley.
Let it heat through. Once the pasta is done, drain it, reserving some of the pasta water. Add a couple of tablespoons of it to the sauce. Toss the spaghetti with the sauce, and season with salt & pepper as needed.
Substitutions and variations
- This healthy tuna pasta recipe can be jazzed up or even made more simple than it already is. For the photos I added some grated parmesan cheese and a little lemon zest (I used the same handy tool to do both so it took me like 30 seconds), but in real life I don’t usually bother.
- I like to add a handful of fresh spinach and let it wilt at the end. Sometimes I cut a handful of little tomatoes (grape, cherry, etc.) into halves and then toss them in and cook until they’ve softened.
- My mom would sometimes chop up celery leaves instead of using parsley, but I never have those on hand, so parsley it is!
What to serve with tuna pasta
- Try a big slice of Cheesy Garlic Bread or fresh crusty bread to round it out.
- I like serving this pasta with a salad. My Super Simple Parmesan Arugula Salad is really quick.
Leftovers and storage
- This tuna pasta is best eaten fresh, but it’ll keep for a few days in the fridge in a covered container.
- Reheat leftovers in a saucepan over a low heat until warmed through.
- I don’t recommend freezing the sauce. Because it’s a small quantity and so simple, it’s worth making fresh each time.
Will you give this easy canned tuna pasta a go? What’s your favorite clean-out-the-pantry recipe? Questions? Talk to me in the comments below! You can also find me on Instagram.
Easy Canned Tuna Pasta
Ingredients
- 4 ounces uncooked pasta (I used spaghetti)
- 2 tablespoons olive oil
- 2 large cloves garlic minced
- 1 (5 ounce) can tuna, drained I prefer tuna packed in oil
- 1 teaspoon lemon juice
- 1 tablespoon fresh parsley chopped
- Salt & pepper to taste
Instructions
- Boil a salted pot of water for your pasta and cook it al dente according to package directions. Prep your other ingredients while it cooks.
- When the pasta is close to being ready, add the oil to a small pan over medium heat. Once the oil is hot, add the garlic and cook it for 30 seconds.
- Stir in the tuna, lemon juice, and parsley. Let it heat through.
- Once the pasta is done, add some of the pasta water (a couple tablespoons) to the sauce and then drain the pasta and toss with the sauce. Season with salt & pepper as needed. Optional: serve pasta with freshly grated parmesan cheese and lemon zest.
Notes
- See blog post for some ideas on recipe variations!
- This pasta can also be found on page 27 of the Salt & Lavender: Everyday Essentials hardcover cookbook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi! Just wanted to ask what would the ratio of the ingredients be if I have 500g of farfalle pasta? Thank you! ☺️
Hmmm 500g is a lot (feeds at least 4-6)… I wouldn’t use it all. Like you’d probably need to double or even triple the recipe to have enough sauce if you really wanted to use the entire thing.
Absolutely delicious and so easy to make! I’m so glad I came across this recipe. Thank you for sharing it!
You’re very welcome!
I’ve made this recipe and absolutely loved it! It is now my go to recipe for days that I’m just to tired to cook!
Thank you for posting it!
Wonderful! So glad you liked it. 😀
This is my second comment because I’ve made this dish exactly as written and as the suggestions in the comments. Everything is delicious! Throw in more herbs and seasoning if you want. Put in less. Pop in some vegetables that are going to go bad. Or make it just as in the recipe. It’s always tasty. Excellent recipe.
I’m so happy you enjoyed it!
I really enjoyed your recipe .yummy yummy ,Thank you
Excellent! 😀
I followed the recipe but added embellishments like like roasted red peppers, capers, and artichoke hearts (all from jars/cans, courtesy of your friendly neighborhood dollar stores), and it came out great! I’m just sorry that I discovered this recipe just now, in these times when the […] made for empty store shelves and emptier social calendars.
I’m so pleased you liked it! I edited your comment because we bloggers have been advised that using buzzwords associated with the current events can negatively impact our Google rankings so I am erring on the side of caution.
This is a great idea! I have artichoke hearts in the cabinet.
I tried it and to be honest, I don’t like it
.. the smell is like vinegar and sweety feet and the taste was bad as well😵☠
Lol. Oh well, to each their own I guess!
Great Recipe. Lends itself to additions, but perfect as is.
Awesome!! So glad you liked it 🙂
WOW wow wow.. made this recipe exactly as you described it and we all loved it!!
My five year old said it is now his favorite pasta!!
Amazing!!!
That’s awesome!! So glad your 5 yr old liked it too!
Great recipe. I just added 4 anchovy fillets and 1/4 teaspoon of red pepper flakes. Also, I served it with steamed broccoli florets on top. Big hit
So glad you liked it!! 🙂 Awesome!
Yummy and easy! I may be [Salt & Lavender edit: at home] but I can still eat well! 😂
Awesome!! So glad you liked it!
WONDERFUL! My favorite snack after work before heading to class. Gives me time to relax in the meantime and feel satisfied!
I’m so glad to hear that! XO