Tuna Tomato Pasta

By a - June 26, 2020



  • 375g / 12 oz Dry pasta Shape of choice


  • 2 tbsp Olive Oil
  • 1 Onion finely chopped
  • 1 tsp Minced Garlic
  • 600g / 21oz Canned Chopped Tomatoes (Equivalent to 1 & ½ 400g / 14oz can)
  • 30g (¼ cup) Kalamata Olives Chopped
  • 2 x 145g (5oz) Cans of Tuna in Olive Oil Drained (total drained weight 204g)


Pasta (cook while the sauce is simmering)

  • Cook the pasta according to the packaging. Drain reserving around ½ cup of cooking liquid


  • Heat the olive oil in a large pan on medium heat. Once the oil is hot, add the onion, reduce to medium-low and cook for around five minutes, until turned translucent. Add the garlic and cook for a further minute.

  • Add the canned tomatoes and olives, breaking down any larger tomato pieces with a wooden spoon. Allow simmering for 2 mins.

  • Add the tuna (drained) to the pan, breaking up any chunks of tuna with a wooden spoon. Allow simmering for 10-15 mins. Taste and season accordingly (do not season if serving a baby.)

  • Add the cooked pasta and stir into the sauce. If the pasta seems a little dry, add a little of the reserved pasta water, and stir through.


  • Canned Tomatoes: You can use crushed or chopped tomatoes. If you prefer a smoother sauce then replace it with passata.

  • Serving Suggestions: Delicious served with freshly chopped parsley and grated parmesan cheese.
Source: healthylittlefoodies.com

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