Pasta Con Tonno is one of those pastas that looks incredibly simple on the plate, but the combination of sweet red onion, garlic, briny olives and capers, rich tomato, and tender pieces of tuna makes every bite incredibly flavorful. It is the kind of dinner that comes together quickly but still feels like you actually cooked something.
Growing up, this was one of my mom’s go-to meals on busy weeknights. We always had canned tuna in the pantry, so when she wasn’t sure what to make for dinner, pasta con tonno was an easy answer. What started as something she could throw together quickly became a dish that we genuinely loved and would actually request for dinner.
I think canned tuna gets a bad reputation in a lot of places. Growing up, I remember it not necessarily being considered a particularly exciting or highly regarded food. But Italian tuna, especially the kind packed in extra virgin olive oil, is a completely different experience. It is rich, flavorful, and has a texture that works beautifully with this pasta.
This is also what I love about so much Italian cooking. You do not need an elaborate ingredient list to make a really satisfying meal. A few good things from the pantry, some aromatics, and a pot of pasta can get you there. It is the kind of dinner I hope to make for my own kids one day when they ask, “Mom, what’s for dinner?” and I need something good, fast, and reliable.
⏱️ Total: 30 minutes · 🍽️ Yield: 4 servings · 📊 Level: Easy
Why You’ll Love Pasta Con Tonno
- A true pantry dinner. Most of the ingredients can live in your pantry, which makes this one of my favorite recipes to keep in my back pocket on a busy night.
- Big flavor from simple ingredients. Anchovies, olives, capers, garlic, and tomatoes build a deeply savory sauce without making the recipe complicated.
- The tuna actually makes the dish. Good Italian tuna packed in extra virgin olive oil adds richness and protein while still keeping the pasta light enough for a weeknight meal.
- Everything finishes in one pan. Cooking the spaghetti directly in the sauce for the last couple of minutes helps the pasta absorb all of those flavors.
Ingredients
- Spaghetti: I use spaghetti here, but the most important thing is cooking it just shy of al dente so it can finish in the sauce.
- Red onion: Thinly sliced so it softens and becomes sweet in the olive oil.
- Garlic: Thinly sliced for a mellow, aromatic flavor throughout the sauce.
- Olive oil: Use a good extra virgin olive oil since it forms the base of the sauce.
- Anchovy fillets: These melt into the olive oil and add savory umami rather than making the pasta taste strongly of anchovies.
- Kalamata or Taggiasca olives: Both have the briny, savory flavor that works especially well with the tuna and tomatoes.
- Capers: Add another layer of acidity and saltiness to balance the richness of the tuna and olive oil.
- Cherry tomatoes: Canned cherry tomatoes are convenient and cook down beautifully, but fresh cherry tomatoes work as well.
- Tuna packed in extra virgin olive oil: Look for a good-quality Italian, wild-caught tuna packed in olive oil. Drain it slightly before adding it to the sauce.
- Fresh parsley: Adds freshness and a little color to finish.
- Kosher salt: For seasoning the pasta water.
How to Make Pasta Con Tonno
- Boil the pasta water. Bring a large pot of generously salted water to a boil. You want the water ready so the pasta can cook while you build the sauce.
- Build the aromatic base. While the water heats, thinly slice the red onion and garlic. Warm a generous glug of olive oil in a large skillet over medium heat.
- Melt the anchovies. Add the anchovy fillets to the warm oil and stir until they completely break down. They should disappear into the oil, leaving behind a deeply savory base rather than a strong fishy flavor.
- Soften the onion and garlic. Add the sliced red onion and garlic and cook until the onion is soft and slightly sweet. Keep the heat moderate so the garlic does not burn.
- Add the briny ingredients. Stir in the olives and capers, letting them cook with the aromatics for another minute or so.
- Cook down the tomatoes. Add the cherry tomatoes and let the sauce simmer while the pasta cooks. Give it enough time to reduce slightly and become concentrated rather than leaving it watery.
- Fold in the tuna. Drain the tuna slightly and gently fold it into the sauce once the tomatoes have cooked down. Let it warm through and incorporate into the sauce, but do not break the tuna into tiny pieces. I like having some larger pieces throughout the pasta.
- Finish the pasta in the sauce. Cook the spaghetti until it is about two minutes shy of al dente, then transfer it directly into the skillet. Add a splash of pasta water and toss everything together. Let the pasta finish cooking in the sauce so the noodles absorb the tomato, olive, and tuna flavors.
- Finish and serve. Once the spaghetti is al dente and glossy, taste for seasoning and adjust if needed. Plate immediately and finish with plenty of freshly chopped parsley.
Tips and Tricks
- Use good tuna. This is one of those recipes where the quality of a simple ingredient really matters. I look for Italian, wild-caught tuna packed in extra virgin olive oil.
- Let the anchovies disappear. Give them time to melt into the olive oil. They are there to build umami, not to make the sauce taste fishy.
- Do not rush the tomatoes. Letting them cook down concentrates their flavor and gives you a sauce that will actually cling to the pasta.
- Pull the pasta early. Two minutes under al dente is the sweet spot for finishing spaghetti in the sauce without overcooking it.
- Do not overbreak the tuna. I want pieces of tuna throughout the pasta rather than turning the entire sauce into a tuna paste.
- Taste before adding more salt. Anchovies, olives, capers, and tuna can all bring quite a bit of salt to the dish.
Substitutions
You can use fresh cherry tomatoes instead of canned. Halve them before adding them to the skillet and give them enough time to soften and release their juices.
Kalamata olives can be swapped for Taggiasca olives, which are especially nice here if you have them.
Any good-quality Italian tuna packed in extra virgin olive oil will work. I would avoid tuna packed in water for this particular recipe because the olive oil contributes important richness to the dish.
If you like a little heat, a pinch of red pepper flakes can be added with the garlic and onion.
Leftovers
Store leftover pasta in an airtight container in the refrigerator for up to 2 days.
The pasta will soften as it sits, so I think this one is best eaten fresh. If reheating, add a small splash of water or olive oil and warm it gently in a skillet over medium-low heat. The tuna can become a little firmer after reheating, but the flavors hold up well.
FAQ
I recommend a good-quality Italian, wild-caught tuna packed in extra virgin olive oil. The olive oil packed tuna has a richer flavor and more tender texture that works especially well in this pasta.
No. The anchovies melt into the olive oil and add savory umami to the sauce. You should not taste a strong anchovy flavor once everything is cooked together.
Absolutely. Fresh cherry tomatoes work beautifully, especially when they are sweet and in season. Halve them before adding them to the pan and let them cook down until they become saucy.
Finishing the spaghetti in the skillet for the last couple of minutes allows the pasta to absorb the sauce while it finishes cooking. A little pasta water helps everything emulsify into a glossy sauce that clings to the noodles.
Pasta Con Tonno
Ingredients
- ½ lb spaghetti
- 1 small red onion, thinly sliced
- 3-4 garlic cloves, thinly sliced
- Olive oil
- 3 anchovy fillets, packed in oil
- ¼ cup Kalamata or Taggiasca olives, pitted
- 1 tbsp capers
- 1 14 oz can cherry tomatoes, or fresh cherry tomatoes, halved
- 1 4.2 oz can Italian tuna packed in extra virgin olive oil, drained slightly
- Fresh parsley, chopped, for finishing
- Kosher salt, for pasta water
- Red pepper flakes, optional
Instructions
- Bring a large pot of generously salted water to a boil.
- While the water heats, thinly slice the red onion and garlic.
- Warm a generous glug of olive oil in a large skillet over medium heat.
- Add the anchovies and cook, stirring, until they completely melt into the oil.
- Add the red onion and garlic and sauté until soft and slightly sweet.
- Stir in the olives and capers and cook for another minute.
- Add the cherry tomatoes and let the sauce simmer and reduce while the pasta cooks.
- Drain the tuna slightly and gently fold it into the sauce. Let it warm through without breaking it into very small pieces.
- Cook the spaghetti until about two minutes shy of al dente. Transfer it directly into the skillet with the sauce, adding a splash of pasta water.
- Toss everything together and let the pasta finish cooking in the sauce until al dente and glossy.
- Plate and finish with freshly chopped parsley and red pepper flakes, if using.
