This Deliciously Easy Pasta Has Saved My Dinner Plans More Times Than I’ll Admit

There’s always that one recipe you keep in your back pocket—not because it’s flashy, but because it always comes through. For me, it’s this humble yet heroic pasta. It’s the kind of meal I turn to when time’s short, the fridge is uninspiring, and my brain is fried from the day. And somehow, every single time, it transforms a kitchen crisis into a cozy, comforting dinner that tastes far more thoughtful than it is. I’ve made it in pajamas, with a toddler on my hip, or while half-listening to a Zoom call—and it still manages to deliver.

The beauty lies in the ingredients: a can of tuna, some good tomatoes, dried spaghetti, garlic, olive oil, and a pinch of red pepper flakes. That’s it. No grocery run, no complicated prep, no stress. And yet, the final dish feels like something you’d eat at a seaside café in Italy. It’s warm, briny, a little spicy, and completely satisfying. I’ve made this pasta so many times I could do it in my sleep—and honestly, I probably have. It’s the recipe that swoops in when nothing else will, and while I could keep it my little secret, it’s too good not to share. So here it is: the dinner that’s rescued me more times than I’ll ever admit.

Ingredients

• 12 oz dried spaghetti or linguine
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, thinly sliced
• 1/2 tsp red pepper flakes (adjust to taste)
• 1 (14 oz) can whole peeled or crushed tomatoes
• 1 (5 oz) can olive oil–packed tuna, drained
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Fresh parsley, chopped (optional but recommended)

Step-by-Step: How to Make Pasta al Tonno

Step 1: Boil the pasta.
Bring a large pot of salted water to a boil and cook the spaghetti until just shy of al dente. You’ll finish it in the sauce later, so don’t overcook it. Reserve 1/2 cup of pasta water before draining.

Step 2: Start the sauce.
In a large skillet over medium heat, warm the olive oil and gently sauté the garlic until it’s golden and fragrant—don’t rush it. Add the red pepper flakes and stir for 30 seconds.

Step 3: Add the tomatoes.
Pour in the tomatoes, breaking them up with a wooden spoon if using whole peeled ones. Simmer for 7–8 minutes until slightly thickened. Season with salt and pepper.

Step 4: Add the tuna.
Flake the tuna into the sauce and stir to combine. Let it warm through, about 1–2 minutes.

Step 5: Combine with pasta.
Add the drained pasta directly into the skillet and toss to coat, adding reserved pasta water a bit at a time until the sauce lightly clings to each strand. Cook another 2–3 minutes to let flavors meld.

Step 6: Finish and serve.
Remove from heat, sprinkle with chopped parsley if using, and serve hot.

Tips for the Best Pasta al Tonno

• Use the best pantry goods you can get – This dish is simple, which means quality goes a long way. Look for San Marzano-style tomatoes, high-quality tuna packed in olive oil (ventresca if you’re feeling fancy), and pasta made with bronze dies for that rough, sauce-clinging texture.
• Don’t rush the garlic – Let it slowly toast to a golden hue. If it browns too fast, it’ll taste bitter and overpower the delicate balance of the sauce.
• Finish pasta in the sauce – Pull your pasta early and let it soak up all that tomato-tuna flavor directly in the pan. This makes a world of difference, giving you a silky, cohesive dish rather than noodles simply tossed with sauce.

Customization Ideas

• Spice things up – Add extra red pepper flakes or a drizzle of Calabrian chili oil for a bold, spicy kick.
• Boost the umami – A tablespoon of capers, a splash of anchovy paste, or a pinch of Parmigiano-Reggiano can deepen the flavor beautifully.
• Switch up the pasta – This works just as well with penne, rigatoni, or bucatini—whatever’s in your pantry. Just avoid fresh pasta, as it won’t hold up to the chunky sauce as well.
• Make it green – Stir in a handful of baby spinach or arugula right at the end for a fresh, peppery contrast.

What I love most about this dish is that it doesn’t demand anything more than what you already have—yet it tastes like you gave it serious thought. It’s unfussy, fast, and satisfying, which is exactly what dinner should be on a hectic night. And when done right, it hits every note: savory, fresh, a little spicy, and wildly comforting.

So the next time dinner catches you off guard, skip the takeout menu. This pantry pasta has your back. You’ll be amazed by how just a few staples can come together to taste like a warm hug in a bowl—and how you’ll keep craving it, even when you do have time to plan.