Canned Tuna Pasta Recipes

• Yield: 4 people

Ingredients

Pasta #1: Rigatoni with Tuna, Zucchini, & Breadcrumbs

• 8 oz Rigatoni pasta
• 1/2 cup breadcrumbs
• 1 can, 5 oz tuna in oil, drained
• 2 tbsp olive oil
• 2 garlic cloves, sliced
• 1/2 tsp chili flakes
• 1 zucchini, diced
• juice of 1/2 lemon
• salt & pepper to taste
• 3 tbsp fresh parsley, chopped

Pasta #2: Spaghetti with Tuna, Tomatoes, & Olives

• 8 oz Spaghetti pasta
• 2 tbsp olive oil
• 1/2 onion, finely chopped
• 2 garlic cloves, minced
• 10 oz cherry tomatoes, cut in half
• 1/4 cup chopped kalamata olives
• 1 tbsp capers, optional
• 1/2 tsp chili flakes, optional
• 1 can, 5 oz tuna in oil, drained
• salt & pepper to taste
• 2 tbsp fresh parsley, chopped
• 2 tbsp Parmesan cheese

Pasta #3: Penned with Ricotta and watercress

• 8 oz Penne pasta
• 2 tbsp olive oil
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 1 cup milk
• 1/2 cup ricotta
• 1 can, 5 oz tuna in oil, drained
• zest of 1 lemon
• 2 tbsp lemon juice
• 1/2 bunch watercress
• salt & pepper to taste
• 4 tbsp Parmesan cheese

Method

1. Cook pasta in boiling water according to the package direction.
2. Toast the breadcrumbs in a skillet over medium-low heat until golden brown. Transfer to a bowl and set aside.
3. Add olive oil in a pan over medium heat, cook garlic and red chili for 1 minute. Add the zucchini and cook until crisp tender. Add the tuna and stir gently. Add the cooked pasta, lemon juice, and parsley; toss well. Season with salt and pepper if needed. Sprinkle breadcrumbs on top when serving.
4. Cook pasta in boiling water according to the package direction.
5. Heat olive oil over medium heat, add onion and garlic and cook until tender. Add tomatoes, olives, caper, and chili flakes (if using). Add the tuna and stir gently until tomatoes are slightly soft. Add the cooked pasta and a ladle of pasta water; toss well. Season with salt and pepper if needed. Sprinkle parsley and Parmesan cheese.
6. Cook pasta in boiling water according to the package direction.
7. Heat olive oil over medium heat, add onion and garlic and cook until tender. Add milk and ricotta cheese to incorporate them together and cook until the sauce slightly thickened. Add the tuna and stir. Add the watercress and stir. Add the cooked pasta, lemon zest, lemon juice, and cheese; toss all together. Season with salt and pepper if needed. Sprinkle more cheese if desired.