Name: 20 Minute Stovetop Tuna Pasta Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 lb linguini pasta; 1 tablespoon extra virgin olive oil; 1/2 yellow onion, diced; 3 to 4 garlic cloves, minced; 15 ounces diced tomatoes; 1 tablespoon tomato paste; 2 tablespoons red wine or red wine vinegar; 1 tablespoon freshly squeezed lemon juice; 2 tablespoons capers, roughly minced; 1/2 cup pitted Castelvetrano olives, roughly chopped; 2 teaspoons Italian seasoning; Crushed red pepper flakes, as desired; 5 ounces canned tuna in olive oil (such as Genova’s canned Yellowfin tuna); Fresh parsley, roughly chopped; Parmesan cheese

Jump to Recipe

If you are looking for a flavorful, quick, and satisfying meal, this 20 Minute Stovetop Tuna Pasta is one of those kitchen treasures you will want to keep in your recipe collection. It’s a delightful mix of tender pasta, briny olives, tangy capers, and hearty tuna, all coming together in a luscious tomato sauce that’s ready in no time. The beauty of this dish lies not only in its speed but also in how effortlessly the ingredients complement each other, delivering a Mediterranean-inspired dinner that feels homemade and special without any fuss.

20 Minute Stovetop Tuna Pasta Recipe - Recipe Image

Ingredients You’ll Need

Getting the right ingredients for this recipe is straightforward but each one plays an essential role in building the perfect balance of flavors, textures, and vibrant colors in your pasta.

1 lb pasta (linguini recommended): The long, thin shape holds onto the sauce beautifully and gives a satisfying bite.
1 tablespoon extra virgin olive oil: Adds richness and a silky mouthfeel while cooking the aromatics.
1/2 yellow onion, diced: Brings a gentle sweetness and depth when sautéed.
3 to 4 garlic cloves, minced: Infuses that unmistakable aromatic punch that makes you hungry instantly.
15 ounces diced tomatoes: Creates a fresh and slightly chunky base for the sauce.
1 tablespoon tomato paste: Concentrates the tomato flavor and adds luscious thickness.
2 tablespoons red wine or red wine vinegar: Adds acidity and a subtle complexity to the sauce.
1 tablespoon freshly squeezed lemon juice: Brightens the entire dish with a fresh citrus zing.
2 tablespoons capers, roughly minced: Offers a burst of briny tang that cuts through the richness.
1/2 cup pitted castelvetrano olives, chopped: Adds a buttery, mild olive flavor that balances perfectly with the tuna.
2 teaspoons Italian seasoning: A blend of herbs that ties the sauce’s flavors together beautifully.
5 ounces canned tuna in olive oil: The star protein that lends a meaty texture and satisfying flavor.
Crushed red pepper flakes (optional): For those who love a touch of heat to liven things up.
Parsley and parmesan cheese: Fresh parsley adds color and herbal note; parmesan adds a salty, umami finish.

How to Make 20 Minute Stovetop Tuna Pasta

Step 1: Cook the Pasta

Start by cooking your linguini according to the package instructions until al dente. Be sure to save about ¼ cup of the pasta cooking water before draining. This starchy water is pure gold for adjusting the sauce’s texture later on, making it silkier and helping it cling perfectly to every strand of pasta.

Step 2: Sauté the Aromatics

While the pasta is bubbling away, heat the olive oil in a large skillet over medium-high heat. Toss in the diced yellow onion and cook for about 3 to 4 minutes until it starts turning translucent and soft. This sweetness will form a lovely foundation for your sauce. Add the minced garlic and cook for just 30 seconds to 1 minute more until fragrant—don’t let it brown too much to keep that fresh garlicky aroma.

Step 3: Build the Sauce Base

Add the tomato paste to the skillet and stir it around for 30 seconds to 1 minute until it darkens slightly; this toast develops a deeper flavor. Pour in the red wine or red wine vinegar and use your spoon to scrape up the tasty browned bits from the pan’s surface. Those little caramelized bits are concentrated flavor bombs that elevate the whole dish.

Step 4: Add Tomatoes and Seasonings

Stir in diced tomatoes, Italian seasoning, roughly chopped olives, minced capers, and freshly squeezed lemon juice. Bring the mixture to a boil before lowering the heat to a gentle simmer. Let it cook, stirring occasionally for 8 to 10 minutes, until the sauce thickens a bit and the flavors meld deliciously together.

Step 5: Combine Tuna and Pasta

Flake in the canned tuna and add the cooked pasta right into the skillet. Toss everything together and cook for just one more minute, allowing the tuna to warm through without drying out. This final quick meld of ingredients ensures every forkful is bursting with balanced flavor and excellent texture.

Step 6: Season and Finish

Remove the skillet from heat and season with salt and freshly cracked black pepper to your liking. For an extra pop of flavor and visual appeal, sprinkle with chopped parsley, parmesan cheese, and a pinch of crushed red pepper flakes if you like heat.

How to Serve 20 Minute Stovetop Tuna Pasta

Garnishes

Fresh parsley isn’t just for looks—it adds a bright herbal note that cuts through the richness perfectly. Parmesan cheese sprinkled on top adds a salty, nutty layer that complements the olives and capers beautifully. If you enjoy a little spice, crushed red pepper flakes add just the right amount of warmth without overpowering the delicate tuna.

Side Dishes

This dish stands beautifully on its own, but if you want to round out the meal, consider a simple green salad with a lemon vinaigrette or some crusty artisan bread. The salad adds freshness and crunch, while the bread is perfect for soaking up any leftover sauce and making every bite satisfying.

Creative Ways to Present

For a dinner party or to make it feel extra special, spoon the pasta into warm shallow bowls and garnish each serving with a lemon wedge for guests to squeeze. Drizzle a touch more olive oil on top and offer parmesan at the table. For a rustic touch, serve the pasta family-style straight from the skillet and watch everyone dive in—the vibrant colors and enticing aroma make it impossible not to enjoy every bite.

Make Ahead and Storage

Storing Leftovers

Leftover 20 Minute Stovetop Tuna Pasta tastes great the next day, making it an ideal quick lunch or dinner. Store it in an airtight container and refrigerate for up to 3 days. The flavors continue to deepen but be mindful that the pasta may absorb more sauce and become softer.

Freezing

If you want to freeze this pasta, it’s best to do so before adding fresh garnishes like parsley or parmesan. Portion the pasta into freezer-safe containers or bags and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.

Reheating

Reheat leftovers gently on the stovetop over low-medium heat, adding a splash of water or reserved pasta water to loosen the sauce if needed. This method keeps the tuna moist and prevents the pasta from drying out. Microwave reheating works too but stir occasionally to heat evenly.

FAQs

Can I use other types of pasta for 20 Minute Stovetop Tuna Pasta?

Absolutely! While linguini is lovely for this dish, feel free to use spaghetti, penne, or even fusilli. Just adjust cooking times accordingly.

Is it okay to use canned tuna in water instead of olive oil?

You can use tuna canned in water, but olive oil-packed tuna adds extra richness and flavor that nicely complements the sauce.

Can I make this dish vegan or vegetarian?

For a vegan twist, skip the tuna and add hearty vegetables like artichokes or mushrooms. You can also toss in white beans for protein instead.

How can I reduce the acidity of the tomato sauce?

If you find the sauce too tangy, a pinch of sugar or a small knob of butter stirred in at the end helps balance the acidity.

Can this recipe be doubled for a larger group?

Definitely! Just use a larger pan or skillet to allow enough space for stirring, and keep an eye on cooking times to ensure everything is heated through evenly.

Final Thoughts

Trust me, once you try this 20 Minute Stovetop Tuna Pasta, it will become your go-to meal for busy days when you want something quick but absolutely delicious. The combination of briny, bright, and savory flavors with tender pasta hits all the right notes and fills your kitchen with irresistible aromas. Go ahead, gather your ingredients, and enjoy making this simple yet unforgettable dish for yourself or your loved ones.

20 Minute Stovetop Tuna Pasta Recipe

★★★★★

5.2 from 7 reviews

Author: Ethan
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Low Fat

Print Recipe

Description

This 20 Minute Stovetop Tuna Pasta recipe is a quick and flavorful Italian-inspired dish perfect for busy weeknights. Featuring linguini tossed in a savory tomato sauce enriched with capers, Castelvetrano olives, and canned Yellowfin tuna, it offers a delightful balance of briny, tangy, and hearty flavors. Ready in just 20 minutes, it’s an easy yet sophisticated meal that pairs well with a sprinkle of fresh parsley and parmesan cheese.

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil and cook the linguini according to the package instructions. Reserve 1/4 cup of pasta water before draining. Set the pasta aside.
Sauté the Onion: While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the diced yellow onion and cook for 3 to 4 minutes until the onion becomes translucent and soft.
Add Garlic: Stir in the minced garlic and cook for 30 seconds to 1 minute until fragrant, being careful not to burn it.
Incorporate Tomato Paste: Add the tomato paste to the skillet and cook for 30 seconds to 1 minute, stirring frequently, until it begins to brown slightly. This deepens the flavor of the sauce.
Deglaze with Wine: Pour in the red wine or red wine vinegar and scrape up any browned bits stuck to the bottom of the skillet to incorporate all the flavors.
Add Tomatoes and Seasonings: Stir in the diced tomatoes, Italian seasoning, chopped Castelvetrano olives, roughly minced capers, and freshly squeezed lemon juice. Bring the mixture to a boil, then reduce heat and simmer for 8-10 minutes, stirring occasionally, until the sauce thickens.
Combine Tuna and Pasta: Add the canned tuna (including olive oil) and cooked pasta to the skillet. Stir gently and cook for 1 minute until everything is warmed through and well combined.
Finish and Serve: Remove the skillet from heat. Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with chopped parsley, grated parmesan cheese, and crushed red pepper flakes if desired.

Notes

Reserving some pasta water allows you to loosen the sauce if it becomes too thick when combining with pasta.
If red wine is not available, red wine vinegar can be used as an alternative to add acidity.
Using high-quality canned tuna in olive oil enhances the richness and flavor of the dish.
Adjust crushed red pepper flakes based on your preferred spice level.
This recipe can be gluten-free if gluten-free pasta is used instead of linguini.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian