Name: Tuna Spaghetti in Tomato Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 300 g (10.5 oz) spaghetti; 2 tbsp extra virgin olive oil; 1 onion, peeled and finely diced; 2 garlic cloves, peeled and minced; 1/4 tsp salt; 1/4 tsp ground black pepper (plus extra to serve); 1/2 tsp dried chilli (red pepper) flakes; 2 x 400 g (2 x 14 oz) cans finely chopped tomatoes; 1 tsp sugar; 2 x 145 g (2 x 5 oz) cans tuna in olive oil, drained and flaked; 100 g (3.5 oz) mixed olives, drained, pitted, and halved; To Serve:; 50 g (1/2 packed cup) grated Pecorino or Parmesan cheese; 30 g (1 packed cup) baby salad leaves; 1 tbsp extra virgin olive oil

Tuna Spaghetti in Tomato Sauce is a quick and flavorful dish that turns pantry staples into a Mediterranean-inspired dinner. With canned tuna, a rich tomato base, a hint of chili, and briny olives, this pasta dish is hearty, satisfying, and ready in just 30 minutes. It’s a perfect go-to recipe for busy weeknights when you want something nourishing without fuss.

Why You’ll Love This Recipe

This recipe proves that canned tuna can be the star of a delicious, wholesome meal. The sauce is layered with savory garlic, spicy chili flakes, and sweet tomato, then enriched with olive oil and salty olives for a Mediterranean flair. It’s quick to make, budget-friendly, and uses ingredients you probably already have on hand. Plus, it’s versatile enough to serve as a cozy dinner or a dinner party main with minimal effort.

Tuna Spaghetti in Tomato Sauce

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

spaghetti
extra virgin olive oil
onion
garlic
salt
ground black pepper
dried chili (red pepper) flakes
finely chopped canned tomatoes
sugar
canned tuna in olive oil
mixed olives (pitted and halved)

To serve:

grated Pecorino or Parmesan cheese
baby salad leaves
extra virgin olive oil

Directions

Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve ½ cup of the pasta cooking water, then drain the pasta.
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
Add the diced onion and sauté for about 5 minutes, stirring frequently, until soft and translucent.
Add minced garlic, salt, black pepper, and chili flakes. Cook for another minute until fragrant.
Stir in the chopped tomatoes and sugar. Bring to a boil, then reduce heat and simmer for 4–5 minutes until the sauce slightly thickens.
Gently add the flaked tuna and sliced olives. Stir to combine and cook for another 4–5 minutes, stirring occasionally to warm the tuna without breaking it up too much.
Add the drained spaghetti to the pan. Toss everything together, adding a bit of the reserved pasta water if needed to loosen the sauce.
Serve immediately, topped with grated Pecorino cheese, a handful of baby salad leaves, a drizzle of extra virgin olive oil, and a sprinkle of black pepper.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Spicy twist: Add more chili flakes or a touch of hot sauce for extra heat.
Vegetable boost: Stir in spinach, capers, or roasted red peppers for more color and texture.
Lemon finish: Add a squeeze of fresh lemon juice for brightness just before serving.
Creamy version: Stir in a splash of plant-based cream or heavy cream for a richer sauce.
Gluten-free: Use gluten-free pasta for a gluten-free version of this dish.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, warm gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce. You can also reheat in the microwave in short bursts, stirring in between.

FAQs

Can I use any type of canned tuna?

Yes, but tuna in olive oil adds the most flavor and moisture. Tuna in water can be used, but consider adding a bit more olive oil to the sauce.

Can I use fresh tomatoes instead of canned?

Yes, about 4–5 medium ripe tomatoes, chopped, will work. Simmer them a bit longer to break down and thicken the sauce.

Is this recipe kid-friendly?

Yes, but you may want to reduce or omit the chili flakes for a milder version.

What kind of olives work best?

Kalamata, green olives, or a mix of both add great briny flavor. Just make sure they’re pitted.

Can I skip the olives?

Yes, but they add a lovely salty contrast. Capers are a good alternative.

Can I make this ahead of time?

You can make the sauce ahead and refrigerate for up to 2 days. Cook the pasta fresh and toss together when ready to serve.

What cheese is best for topping?

Pecorino and Parmesan are both great choices. For a dairy-free option, use a vegan hard cheese or nutritional yeast.

What if I don’t have chili flakes?

You can substitute with a pinch of cayenne pepper or omit if you prefer no heat.

Can I double this recipe?

Yes, it scales easily for more servings. Use a larger pan to accommodate the extra volume.

Is this dish freezer-friendly?

It’s best fresh, but the sauce (without pasta) can be frozen for up to 2 months. Thaw and reheat before tossing with fresh-cooked spaghetti.

Conclusion

Tuna Spaghetti in Tomato Sauce is an easy and elegant way to elevate canned tuna into a flavorful, Mediterranean-style meal. With pantry-friendly ingredients and a short cooking time, it’s perfect for busy weeknights without sacrificing taste. Serve it with a fresh salad and a sprinkle of cheese for a satisfying, well-rounded dinner.