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Pasta con Tonno - A Family Feast

Pasta con Tonno

★★★★★ 5 /5
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Home Entrée Pasta

This post may contain affiliate links. Please read our disclosure policy.

Pasta con Tonno - A delicious, gourmet version of everyone's favorite tuna and noodle dinner!

Thanks to today’s Pasta Con Tonno, everyone’s favorite, classic tuna and noodle pairing just got a fresh and deliciously gourmet update!

But don’t let the word “gourmet” scare you off…this recipe is so easy to make. And the zesty flavors in this dish are so lip-smacking good, you’ll swear you’re eating a gourmet meal at a restaurant!

Pasta con Tonno - A delicious, gourmet version of everyone's favorite tuna and noodle dinner!

The key to this Pasta Con Tonno is to use a flavorful tuna packed in olive oil. It’s typically found in golden cans at the supermarket right next to the regular cans of tuna (often labeled “tonno in olive oil”).

The tuna is combined with sautéed onions, green bell pepper, diced tomatoes and chopped fresh Italian parsley – then tossed with pasta (we used pipe rigate but shell pasta is a good substitute if you can’t find that), plus fresh basil and Romano cheese.

Pasta con Tonno - A delicious, gourmet version of everyone's favorite tuna and noodle dinner!

I loved this Pasta Con Tonno so much, I was sopping up every last drop of the sauce on my plate with crusty Italian bread. (And I ate all of the leftovers the following day!)

We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!

recipe
Pasta con Tonno - A Family Feast
★★★★★ 5 from 1 reviews

Pasta con Tonno

Yield: 4-6 servings 1x
Prep: 30 minsCook: 15 minsTotal: 45 minutes
Pin for Later Rate Recipe Print Save
Scale:

Ingredients

  • 12 ounces dry Pipe Rigate pasta (sea shells would be a close substitute)
  • 6 tablespoons extra virgin olive oil, divided
  • 1 cup onions, diced
  • 1 cup green bell peppers, diced
  • 2 tablespoons fresh garlic, chopped (about 5 or 6 cloves)
  • 2 5-ounce cans tuna packed in olive oil, drained (Also called tonno in olive oil – found next to the canned tuna at the market. Look for gold cans)
  • 2 cup fresh garden tomatoes, seeded, cored and diced (any plump, juicy variety)
  • ¼ cup flat leaf Italian parsley, chopped
  • 1 teaspoon sea salt
  • ½ teaspoon coarsely cracked black pepper
  • ¼ to ½ cup pasta water
  • ¾ cup Romano cheese grated, plus more for serving.
  • ½ cup fresh basil, chopped

Instructions

  1. Bring well-salted pasta water to boil and pour in dry pasta. Cook to about two minutes less than done. The pasta should still be chewy.
  2. In a large skillet or sauté pan over medium heat, add two tablespoons of olive oil and once hot add onions and peppers. Sauté for eight minutes.
  3. Add two more tablespoons of oil and add garlic and drained tuna and cook for two minutes, being careful not to break up the chunks of tuna too much.
  4. Add two more tablespoons of oil and add tomatoes, parsley, salt and pepper and cook for two minutes.
  5. Using a spider or strainer, scoop out pasta and add to skillet. Add one quarter cup of pasta water and cook over medium heat until pasta is fully cooked, adding more pasta water only if needed.
  6. Stir in Romano cheese and chopped fresh basil and serve. Sprinkle additional Romano on top before serving and serve additional Romano on the side.

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Pasta con Tonno - A delicious, gourmet version of everyone's favorite tuna and noodle dinner!

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Martha

Martha is part of the husband-wife team that creates A Family Feast. She loves to cook and entertain for family and friends, and she believes that serving a great meal is one of the best ways to show someone that you care. Martha is a self-taught home cook, who loves to read cookbooks and try new recipes. After a decades-long career in business and online marketing, she now runs A Family Feast full-time. Her specialties are baking, desserts, vegetables and pasta dishes.

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Updated: 3/2/22

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  1. Richard Leo Mollica says

    Posted on 2/8/18 at 9:03 am

    I made this for dinner last night and it was delicious. I mean really delicious. Thanks for yet another great recipe!

    ★★★★★

    Reply
    • Martha says

      Posted on 2/8/18 at 9:07 am

      You’re very welcome! So glad you enjoyed the recipe! (And thanks for always taking the time to write to us – we appreciate the effort!)

      Reply
  2. Linda R says

    Posted on 10/1/16 at 5:56 pm

    Martha, I have used tuna packed in olive oil for a few years, but had no idea Bumble Bee olive oil packed tuna was on the market. I actually made tuna salad this weekend using an Italian brand I can find at market near us. Once you use tuna packed in olive oil, you won’t go back to tuna canned any other way. Thanks for the info on Bumble Bee.
    Thanks
    Linda

    Reply
    • Martha says

      Posted on 10/2/16 at 10:06 am

      I agree Linda – the tuna packed in olive oil is the best! I’ve used an Italian brand in the past as well and I think the Bumble Bee is just as good (and less expensive too I think?).

      Reply
  3. Mary says

    Posted on 9/30/16 at 5:01 pm

    Looks good. I have 2 frozen tuna steaks I will grill on a grill pan and use in your recipe.

    Reply
    • Martha says

      Posted on 10/1/16 at 12:42 pm

      Sounds fantastic Mary! (That will make this recipe even better!) Enjoy!

      Reply

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