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.
Ingredients
Scale
Pasta and Sauce Base
- 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
Flavor Enhancers
- 2 tablespoons capers, roughly minced
- 1/2 cup pitted Castelvetrano olives, roughly chopped
- 2 teaspoons Italian seasoning
- Crushed red pepper flakes, as desired
Protein
- 5 ounces canned tuna in olive oil (such as Genova’s canned Yellowfin tuna)
Garnish (Optional)
- Fresh parsley, roughly chopped
- 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
Nutrition
- Serving Size: 1 serving (about 1/4 recipe)
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 6 g
- Protein: 27 g
- Cholesterol: 35 mg
Keywords: tuna pasta, 20 minute pasta, quick pasta recipe, Italian tuna pasta, stovetop pasta, easy dinner
