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Complete recipe

Tuna pasta skillet

A pantry pasta with tuna, tomato sauce, peas, and parmesan.

By Forkue Updated

23 minutes3 servingseasylow budget
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Pasta with flaked tuna, tomato, capers, parsley, and lemon zest in a dark green skillet
AI-generated serving illustration. Optional ingredients may be shown.

Ingredients

  • Canned tuna2 cans · drained canned tuna
  • Pasta8 oz · dry pasta
  • Tomato sauce1 cup · ready tomato sauce
  • Peas · optional1 cup · frozen or thawed peas
  • Parmesan · optional1/4 cup · grated finish
  • Garlic · optional1 clove · minced or thinly sliced

You may also need oil, salt and pepper from your pantry. Preparation and storage guidance is included with the method.

Method

  1. Bring salted water to a boil for the pasta and reserve 1/2 cup pasta water before draining.
  2. Drain the tuna, loosen it with a fork, and measure the tomato sauce before heating the skillet.
  3. If using peas, parmesan, or garlic, set them near the stove because the sauce comes together quickly.
  4. Cook pasta until just tender, then reserve pasta water and drain.
  5. Warm olive oil in a skillet, soften minced garlic for 30 seconds if using, then add tomato sauce and simmer briefly.
  6. Fold in tuna gently, with peas if using, so the tuna stays in pieces rather than turning mushy.
  7. Add pasta and a splash of reserved pasta water, then finish with parmesan if using.

Cooking and storage notes

  • Discard any tuna can that is badly dented, leaking, bulging, or smells off when opened.
  • Keep cooked pasta and tuna leftovers refrigerated promptly in a shallow container.
  • Reheat leftovers until hot throughout and loosen with water if the pasta tightens.