Easy, Fast, And Pantry-Friendly Spaghetti Al Tonno (Pasta With Tomatoes And Tuna)

What is Spaghetti al Tonno?

Spaghetti al Tonno is a delicious and easy-to-make Italian pasta dish that combines spaghetti with tuna, usually packed in olive oil, along with ingredients like garlic, tomatoes, capers, olives, and a touch of chili paste for a bit of heat. It’s a flavorful, comforting meal that comes together quickly—perfect for busy weeknights or when you’re craving something homemade but hassle-free. Whether you dress it up with fresh herbs or keep it simple, Spaghetti al Tonno is a go-to favorite that brings a taste of Italy right to your table!

Why You'll Love This Spaghetti al Tonno Recipe

1. Simple Ingredients, Big Flavors: Made with pantry staples like canned tuna, garlic, tomatoes, and olive oil, this dish proves you don’t need a long ingredient list to create something amazing.

2. Ready in 40 Minutes: Perfect for busy nights when you want something satisfying without spending all evening in the kitchen.

3. Light Yet Comforting: It’s a lighter take on pasta that still delivers that warm, comforting feeling we all crave—without weighing you down.

4. Surprisingly Elegant: Despite its simplicity, Spaghetti al Tonno has that rustic Italian charm that makes it feel a little fancy (great for impromptu dinner guests!).

The Ingredients You Will Need To Make Spaghetti al Tonno

Extra Virgin Olive Oil: A key ingredient needed to cook the aromatics and char the pasta, so make sure that you don’t use just any old olive oil.

Aromatics: We use Calabrian chili peppers for a kick and minced garlic and oregano for depth of flavor.

Breadcrumbs: We make a bright, crunchy and savory breadcrumb mixture using panko, oil, garlic, lemon juice and salt.

Good Quality Tuna: Using good quality tuna is important because it significantly impacts the overall flavor of the dish, as lower quality tuna can be dry, bland, and have an unpleasant fishy taste. High-quality tuna provides a richer, more balanced flavor and better texture, making the pasta salad more enjoyable to eat.

Castelvetrano Olives: Castelvetrano olives are a great choice for pasta dishes due to their mild, buttery flavor and firm, meaty texture. They don't overpower other ingredients and add a pleasant, subtle brininess that complements this sauce.

Non-Pareil Capers: Capers are used in this recipe to add a salty, briny, and slightly lemony flavor that complements the tuna and other ingredients. They help balance the richness of the tuna and tomato sauce, adding complexity and depth to the dish.

San Marzano D.O.P. Tomatoes: The tomatoes here are vital to a great homemade sauce. Our San Marzano D.O.P. Tomatoes are the perfect sauce tomatoes. With few seeds and firm tomato pieces, they are excellent for crushing and blending together into a sauce. San Marzano tomatoes are renowned for their rich, bright flavor.

Spaghetti: This pasta cut is classic, but you could any other long cut pasta you have on hand.

How To Make Spaghetti al Tonno

Make the crunchy breadcrumbs by infusing oil with the garlic. Once infused, remove the garlic and add the breadcrumbs. Stir constantly until they are well coated. Turn off the heat, add the lemon juice and set aside.

Cook the pasta according to package instructions. Once the pasta reaches that ideal al dente texture, drain the pasta, reserving 1 cup of the starchy pasta cooking water.

Make the sauce: Cook the remaining olive oil and the minced garlic in a large skillet over medium-high heat. Stir in the tuna and chili paste then add the olives, oregano and capers and stir to combine. Next, add the tomatoes, breaking them up as they are stirred into the sauce. Finish by adding the lemon juice and simmering for 20 minutes.

Top with breadcrumbs and serve. If you want extra heat add more of the chili paste.

Top Tips

• Ingredients. Make sure to use the best quality ingredients, as there are only a few in this recipe.
• Save your pasta water! Be sure to reserve pasta water and use it a little at a time to help create the best possible consistency.
• This pasta is at its best when enjoyed immediately, but if you have leftovers, they are best enjoyed cold.
• Substitute Castelvetrano olives with Calamata olives.

Substitutions and Additions

Spaghetti is the classic cut for this recipe, but any long or tube cut works well too.

If you don’t want to hand-crush the tomatoes, use a can of crushed tomatoes.

Add a touch of extra heat with dried red pepper flakes.

What To Serve With Spaghetti al Tonno

A Crisp Green Salad A fresh salad with arugula, cherry tomatoes, and a simple lemon vinaigrette balances the richness of the tuna pasta. Add some shaved Parmesan for an extra touch.

Garlic Bread or Bruschetta A slice of crusty bread is perfect for soaking up any leftover sauce. Go classic with garlic butter or get fancy with tomato bruschetta.

Roasted Vegetables Try roasted zucchini, bell peppers, or eggplant. Their natural sweetness and smoky flavor pair beautifully with the savory pasta.

Steamed Broccoli or Green Beans Lightly steamed greens keep things fresh and healthy without overpowering the main dish.

A Glass of White Wine If you’re in the mood for wine, a crisp Pinot Grigio or Vermentino complements the tuna nicely.

Spaghetti al Tonno: FAQ

What type of tuna works best?

For the tastiest spaghetti al tonno, go with high-quality canned tuna packed in olive oil. It adds a rich, savory flavor that blends beautifully with the sauce. Solid or chunk light tuna works great—just be sure to drain it well before adding it to the pan. If you're feeling fancy, Italian tuna like ventresca (tuna belly) takes it to the next level. But honestly, any good-quality tuna in olive oil will do the trick.

Is this pasta spicy?

Spaghetti al tonno isn’t typically spicy, but it can be! Traditionally, it’s made with tuna, tomatoes, garlic, and olive oil—simple and flavorful. In this recipe, we add chili paste for a little heat, but that’s totally optional. So if you’re not into spice, no worries—you can easily enjoy it mild.

Can I use other pasta shapes?

Absolutely, you can use other pasta shapes in spaghetti al tonno! While spaghetti is traditional, feel free to swap it out for whatever you have on hand—penne, fusilli, rigatoni or linguine work beautifully. The key is choosing a shape that holds onto the delicious tuna sauce.

Can I make this dish ahead of time?

Yes, you can make this dish ahead of time. It's best served immediately, but leftovers can be stored in the refrigerator for a couple of days. For optimal flavor, it's recommended to enjoy the leftovers cold, rather than reheating.

Easy, Fast, And Pantry-Friendly Spaghetti Al Tonno (Pasta With Tomatoes And Tuna)

• ¼ cup DeLallo Extra Virgin Olive Oil, plus more for serving
• 4 garlic cloves, 2 garlic cloves smashed and peeled, 2 cloves minced
• 1 cup DeLallo Panko Breadcrumbs
• 1 lemon, zested and juiced (separately)
• 1 ½ teaspoon sea salt
• 10 ounces preserved tuna fillet or chunks, drained
• 1 tablespoon DeLallo Chopped Calabrian Chili Peppers, plus more for serving
• ½ cup DeLallo Castelvetrano Olives, quartered lengthwise
• 2 teaspoons dry oregano
• 2 tablespoons DeLallo Non-Pareil Capers, rinsed and coarsely chopped
• 1 (28-ounce) can San Marzano D.O.P. Tomatoes, drained (juice saved for another recipe)

Directions

1. Place the 2 tablespoons olive oil and whole garlic cloves in a medium-sized pan.
2. Heat slowly until the cloves are sizzling but not brown, about a minute.
3. Add the breadcrumbs and stir constantly until the crumbs are well coated and golden.
4. Turn off the heat and stir in the lemon zest and ½ teaspoon salt. Place in a serving bowl.
5. Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain.
6. Combine the remaining 2 tablespoons olive oil and the minced garlic in a large skillet over medium-high heat, stirring until the garlic begins to color, 30-60 seconds.
7. Stir in the tuna and chili paste, breaking it up into bite-size pieces.
8. Add the olives, oregano and capers.
9. Stir to combine and coat for a minute.
10. Add the tomatoes and break them up as they are stirred into the sauce.
11. Add the lemon juice and one teaspoon salt. Simmer, stirring occasionally, for 20 minutes.
12. Serve in warm pasta bowls, topped with the crunch breadcrumbs, a swirl of olive and extra chopped Calabrian chili peppers on the side.

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