Recipe by Amanda
"Canned tuna is used to make this yummy tomato sauce. Use pasta of your choice."
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1 (14.5 ounce) can
chopped fresh parsley
red pepper flakes
2 (6 ounce) cans
1 (16 ounce) package
Ok...so you already know I rated it four stars. But read on to how I got there. I am surprised and impressed with this dish. It is so simple that I thought, "How could this possible be good?!" But if the tough chefs at AllRecipes.com let it be posted that it must have merit; and it does! I prepared it mostly as directly with two exceptions. I used roasted red peppers sliced instead of red pepper and I used diced tomatoes instead of crushed. These were personal preferences and really not enough to change the essence of the dish. If you're looking for quick and surprisingly tasty and filling dish for your family, then click "Print Recipe" on this tasty tuna dish and get busy cooking.
There wasn't enough sauce to coat the pasta, so I had to double it. It was really bland, so I added a ton of salt and pepper and even that didn't help. Freshly grated parmesan cheese finally helped, but this is not something I will make again.
I tried this out of curiosity - did not have capers and added 2 T. minced garlic
in oil and the basil, oregano, and garlic
diced can tomatoes, with asiago, romano, and parmesan cheese sprinkled on top. I
would make this again. There are just some
days when you need it this quick and easy.
This was surprisingly good, but I did make some changes. I cut the amount of sauce in half, and the amount of pasta by more, since those were huge portions! I deglazed the pan with a bit of red wine, and seasoned with italian seasoning (no capers). Hubby really liked it and said he couldn't taste the tuna, but that's OK with me. This was a very easy and economical meal which I will definately make again. Thanks!
For more flavor, use oil-packed tuna and add a little lemon zest along with the juice. I also throw in lots of kalamata olives.
This was a great time saver, I got home and was in a hurry, so I took some pasta and canned tuna out of my pantry and VOILA!!! I omitted the parsley (my husband doesn´t like it), used garlic olive oil, substituted the crushed tomatoes for tomato and herb concentrated sauce and the result was the best tuna spaghetty sauce EVER. I really enjoyed it and it smelled sooooo good while simmering. GREAT recipe, thanks for sharing!
nice and simple! I rinsed the tuna to take out some of the salty flavor.
My mom used to make this all the time when we were kids and I had totally forgotten about this dish until I saw it on the site. I was so happy to find it because it is really good. I used regular jarred sauce and then just added the other ingredients. Thanks so much Amanda!
* Percent Daily Values are based on a 2,000 calorie diet.
Pasta With Tuna Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 57
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