Today you won’t surprise anyone with familiar and rather boring pasta. But when you hear: “Today for lunch - pasta with canned tuna", you begin to understand that now you will not be eating ordinary spaghetti, but something unusual that is served only in Italian restaurants. In fact, everything is much simpler. Even a novice or completely inept housewife can prepare such a dish. If someone doesn’t believe it, then just remember our naval pasta. Does anyone dare admit that they don't know how to cook? this dish? In the meantime, this is nothing more than the Russian analogue overseas dish. Well, or almost analogous. However, enough lyricism. It's time to move from words to action.

So, the heroine of our today's review is pasta. We will tell you the secrets of its preparation today.

Don't be afraid of the foreign word "pasta". Even the Italians mean the same spaghetti, pasta and other similar things. flour products. So the basis for the dish is familiar to all of us. The only thing you need to do is choose them correctly. That is, we don’t grab the first pack we come across in the store because “the price is right,” but we carefully read what is written on the package. Ideally, it is advisable to approach the checkout with a package of products made from whole grain flour. By the way, they contain the most fiber that our body needs so much. As a result, the dish will turn out to be dietary. If, nevertheless, the cost of the basic basis for a future masterpiece makes you fall into a stupor, opt for products that are made from flour durum varieties wheat. But this is already a threshold that should not be crossed. Purchasing “Extra” class noodles will lead to the fact that at the end you will not get overseas pasta, but a pasta porridge a la a dish from a local canteen.

When preparing, follow Golden Rule: It is better to undercook than to overcook. Therefore, always try as you go: your paste should be somewhat soft, but still a little fragile.

And one more thing: never rinse pasta under cold water! This way you will spoil not only the taste, but also the structure of the products. In simple words: your pasta with canned tuna will look more like the same porridge rather than Italian dish. That's probably all. Now let's get acquainted with the cooking options. And the first one will be with canned tuna and tomatoes.

What you need for cooking

By and large, if you don’t get too fancy, you can just make pasta with canned tuna - anyway, your family will thank you for at least the fact that you diversified the usual menu.

However, this dish still needs a few additional ingredients, thanks to which its taste will be truly rich and refined. So what do we need? Stocking up:

• Five hundred grams of pasta.
• One small red chili pepper.
• Also one, but already a large onion.
• A bunch of basil.
• A can of tuna.
• A bunch of basil.
• Tomatoes (can be fresh or canned, but in any case you will need 800 g).
• A handful of grated parmesan.
• Lemon.

How to cook

Pasta with canned tuna and tomatoes is extremely easy to prepare. You need to start with the sauce. In a heated saucepan in olive oil, you need to simmer finely chopped basil stalks, hot pepper and onions. Everything will take about five minutes, no more. Next, you need to chop the tomatoes in a blender (after removing the skin), add them to the saucepan along with the tuna mashed with a fork. Keep on low heat for 29 minutes. While the sauce is simmering, you need to cook the pasta in boiling, always salted water. As mentioned above. Do we remember that we don’t wash them? Just drain the water and then put it on plates. Pour over the sauce, which will already be ready by then, sprinkle with cheese and basil leaves. Sprinkle with lemon juice. Let's mix. It's time to go to the table!

Pasta with canned tuna in cream sauce

Another recipe. The cooking process is also quite simple, but with some nuances. We will need:

• One jar of canned tuna.
• Pasta (read: high-quality pasta) - the same five hundred grams.
• One onion. A few cloves of garlic.
• One hundred or one hundred and fifty milliliters of cream.
• For spicy lovers - a small hot pepper.

Cooking process

In olive or canned oil (if the tuna is not in own juice) fry the chopped onion and garlic. Until soft. Then add very finely chopped pepper. After that - fish. Let's warm up. Warm up for a couple of minutes. Then pour in the cream, bring it to a boil and evaporate just a little. Salt and pepper. Drain the water from the prepared pasta and then add it to the sauce. Stir thoroughly, first keep it on the fire for two minutes, and then the same amount without it. Just under the lid. We invite the family to the table. When serving, if desired, the dish can be sprinkled with grated cheese.

As you can see, pasta with canned tuna is extremely easy to prepare. And, what is especially valuable today, quickly!

Fish lovers will appreciate the proposed pasta recipes. In this case, we will make it with tuna. Of course, it would be ideal to take fresh fish. But purchasing one is often problematic, so we’ll use canned product. The sauce accompanying the pasta in this case can be prepared with cream or white wine. Each of the options is good in its own way, and you can find out the subtleties of its implementation below.

Pasta with canned tuna in creamy sauce - recipe

Ingredients:

• any pasta – 260 g;
• in oil or in its own juice - 1 standard jar;
• olive oil without aroma – 25 ml;
• white salad onion – 90 g;
• medium fat cream – 120 ml;
• garlic cloves – 2 pcs.;
• fresh parsley sprigs - 1/2 bunch or to taste;
• parmesan – 35 g;
• rock salt and ground red and freshly ground black pepper - to taste.

Preparation

To cook in a creamy tuna sauce, you can take any pasta, be it spaghetti, spirals, fettuccine or other types of durum wheat pasta. Let the pasta cook in salted water and at the same time begin preparing the creamy sauce. Saute the peeled and cut into small cubes salad onion and garlic cloves in flavorless olive oil. Now mash the canned tuna with a fork, put it in a frying pan with onions and garlic, add salt, season with two types of pepper and a mix of dry aromatic herbs and warm up for a couple of minutes. Pour the cream into the pan, let the sauce boil while stirring continuously, and transfer it to the pan with the prepared pasta, from which you must first drain the liquid in which it was cooked. Add chopped fresh parsley leaves, heat the pasta with the sauce for three minutes and serve immediately, seasoned with grated Parmesan.

Pasta with tuna, spinach, basil and tomatoes - recipe

Ingredients:

• any pasta – 360 g;
• tuna canned in oil or its own juice - 1 standard can;
• fresh tomatoes – 650 g;
• fresh spinach – 1 large bunch;
• purple basil – 1 small bunch;
• unscented – 35 ml;
• red onions – 130 g;
• dry white wine – 160 ml;
• garlic cloves – 3 pcs.;
• a small pod of red chili pepper – 0.25-0.5 pcs.;
• dry aromatic Italian herbs (mix) – 2-3 pinches;
• rock salt and freshly ground black pepper - to taste.

Preparation

At the same time, place a pan of water for the pasta and a frying pan for the sauce on adjacent burners. While the water Heats up, pour flavorless olive oil into the frying pan and add a pre-chopped onion, chopped chili pepper as finely as possible and garlic cloves. After three minutes, add chopped tomatoes to the onions, garlic and pepper. You must first remove the skins from them by dousing the fruits with boiling water for a minute. Together with the tomatoes, add the tuna, disassembled into pieces, into the frying pan, add salt and season the sauce with pepper and aromatic dry herbs. Let the contents of the pan simmer for five minutes. At this stage, add the pasta to the water and stir.

Now add heat under the frying pan, pour wine into it and fry, stirring, for three minutes. Then add chopped basil, and after a minute add spinach. By this time the pasta should be cooked. Drain the water into it, transfer the sauce from the frying pan into the pan, stir, let it brew under the lid for a couple of minutes and serve immediately, arranging it on plates. A glass of good white wine would be especially appropriate with pasta with tuna sauce.

Pasta with canned tuna and tomatoes - simple and nutritious dish. It is ideal for dinner, especially if you need to quickly and tasty feed your family. Use only durum wheat for cooking pasta. They do not contain fat, so they will not affect your figure.

Spaghetti and other curly pasta products are suitable for this recipe. The main thing is that they are made from durum wheat. Into the deep large saucepan pour 3 liters of purified water. Place the pan on the fire and cover with a lid so that the water heats up faster. When the water boils, add half a tablespoon to it table salt and a full tablespoon of oil (I used unscented sunflower oil). The oil will help prevent the spaghetti from sticking together.

Place the pasta in boiling water. Bring the water to a boil again and reduce the heat. Boil the pasta until tender, following the instructions on the package.

Carefully salt the finished pasta hot water. There is no need to rinse cooked spaghetti.

While the spaghetti is cooking, prepare the sauce with canned tuna. To do this, first peel and wash the onion and a few cloves of garlic. Finely chop both ingredients.

Wash the red pepper. Let's remove the seeds, since almost all the bitterness is concentrated in them. Cut the pod into thin rings. The amount of pepper can be adjusted according to your taste. I used about half a pod as I like spicy food. Heat a little in a deep frying pan olive oil. It works best for this recipe. Then add chopped onion and hot red pepper rings.

Fry the mixture for a few minutes, then add finely chopped garlic cloves to it.

Fry all ingredients for another minute. At this stage, you can remove the pepper rings from the frying pan; they have already imparted their spiciness to the dish. I decided to leave it so that the pasta with canned tuna would turn out more appetizing and spicier.

Tomatoes must be peeled. I used canned vegetables in their own juice, so peeling them was not difficult. If you are using fresh tomatoes, then a cross-shaped shallow cut must be made on top of each vegetable. Now put the tomatoes in boiling water for one minute. Then carefully remove them from the water and clean them. Finely chop the peeled tomatoes.

Add them along with the juice to the sautéed onions and garlic. Mix thoroughly and continue frying the mixture of ingredients.

When excess water the pan will evaporate a little and the sauce will thicken, add tomato paste. You can also use natural ketchup for the recipe.

Mix everything carefully. Add salt and mixture Italian herbs(rosemary, oregano, cumin) for flavor. Season everything with a mixture of red, black and green pepper.

You can use tuna canned in vegetable oil or in its own juice. Drain the liquid and shred the fish with a fork. Add fish pieces to the sauce. Stir and continue cooking the dish over low heat, stirring occasionally.

After the fish, add pitted olives to the rest of the ingredients. They will add pasta with canned tuna spicy taste. Olives can be added whole or cut into slices. You can use black olives instead of green olives.

If ready sauce for pasta it turned out thick, it can be diluted a little with the water in which it was cooked pasta.

Now combine the pasta with canned tuna. I mixed the ingredients together, you can pour ready-made pasta tomato sauce above. Ready dish garnish with aromatic parsley or basil.

We will serve the pasta immediately after cooking, until the dish has cooled. You can sprinkle grated Parmesan cheese on top of the spaghetti.

This is the recipe! It came straight to the yard! I opened a can of tuna, but no one wanted to eat it, either like that or in a salad. So what to do? - search, of course! All roads lead to Rome, that is, to your favorite site!

This is so interesting unusual recipe! At least I haven't seen anything like it. It turned out so delicious that everyone thought it was not enough! Well, never mind, I still have two cans of tuna in stock! THANK YOU very much, Dimochka!

Hello Gala! You so often prepare dishes immediately after they are published on the site, and take the time to give a detailed review without delay :) I am very grateful to you! And I’m very glad that you liked my new creation :))

Good morning, Dimochka! I would like to cook a hundred times more often, because after reading recipes, and even after such photos, excitement immediately appears and you want to fly to the kitchen and create, but life more often makes you run in some other direction, so you cook on the go some sausages...

Thank you for wonderful recipe! The combination of ingredients is very unusual, but the pasta turned out very tasty, I loved tuna even more :)

Hello Maria! I'm also partial to tuna :) I always have a few jars in stock at home. And then I recently discovered tuna sandwiches. It's just a song. I recommend http://vkusno-i-prosto.ru/receipt/syendvich-s-tuncom/

I just cooked it and have already eaten it. I didn't add pepper because... and the child ate. Too much spice for my taste. I put a piece of butter in the child’s portion, and that’s what I was missing in the recipe. Butter softened all the tastes. But, this is just for my taste, and the cheese added creaminess. My husband liked it. Thank you!

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For fans of hard pasta, a dish like pasta with tuna is perfect. Plus, it’s quick and easy to prepare, making it suitable for serving for lunch or dinner. For those who like to improvise, you can add chili pepper, a little capers and soy sauce instead of salt.

Ingredients

Tuna pasta recipe

Boil water, add pasta and cook according to package instructions until full readiness. Peel the onion, finely chop, chop the pepper. Open the canned food, pour the oil from the can into a frying pan and put on fire. Add onions and chili peppers and fry until soft.

Season the aromatic pasta with tuna with grated cheese and a slice of lemon! Combine the vegetables with canned tuna, mash it slightly with a spatula and simmer for no more than 3 minutes. Then add capers with cream, soy sauce, pepper to taste and mix well. Leave to simmer over low heat until the pasta is cooked.

Using tongs or another device, transfer the paste into the frying pan and mix everything together. If necessary, add a small amount of water from the pan where the pasta was cooked. All that remains is to place the tuna pasta on a plate, garnish with finely chopped green onions and serve.

7 Reviews

Zhanna

I love tuna and collect recipes with it. I liked this version of pasta, I have never used capers and chili peppers in the sauce, I will have to try it. I usually stick with regular black. ground pepper. And it can also turn out delicious if you take not canned food, but smoked or fresh boiled fish, cut into pieces. Perhaps the capers can be replaced with finely chopped pickled cucumbers? And be sure to complement the pasta with a glass of white or rose wine, well chilled. I’m ready to eat this every day, the only pity is that pasta is very high in calories. Especially those with cream sauce. But you can still pamper yourself and your family once a week.

Nina

Tuna is a tasty and very filling fish that benefits greatly from its combination with onions, tomatoes, all sorts of bell peppers, and so on. The onion is slightly fried, then chopped vegetables are added, then fish is straight from a can, then spices, various herbs, Provencal herbs, a little olive oil, don’t fry it, just fry it in refined oil at the end. At the end - chopped tomato, it is better to remove the skin in advance. And that's all in the pasta. Capers are good with fish, but you can sprinkle a little lemon on it, it’s delicious. The wine goes straight to the tomatoes, 2 spoons, white and pink, and immediately into the pasta. It will add flavor and the alcohol will evaporate.

Lydia

Adore Italian cuisine and everything connected with it! I prepared this dish strictly according to the recipe, I even found capers in my small town for this dish) For me, you can do without them. The taste is indistinguishable from restaurant dish. I prepared this pasta just in time for the arrival of the guests and everyone was delighted, my friends even asked for the recipe) According to the dish, it’s high in calories, but if you take pasta made from durum wheat and low-fat cream, it won’t be that high in calories, and tuna is generally dietary fish. Can be done different variants this pasta, for example, replace tuna with trout or add mushrooms) Thanks for the recipe!

Olga

I am generally a lover of fish and all seafood. I wouldn’t even need any meat, just fish. And I really love Italian cuisine, all sorts of pasta, pasta, spaghetti, yum-yum)) Therefore, when I saw this recipe on the website, I immediately decided that I would definitely try it. How delicious it is, I couldn’t help but comment) Now it will be one of my favorites quick dishes for dinner. My husband also really liked it, devoured it on both cheeks, and even asked for more. It's good that we don't have problems with overweight, so we can eat this at least every day) But a little of the good stuff, otherwise the tasty stuff will stop being so tasty. To everyone who will eat this delicacy - Bon appetit))

I always preferred fish more than meat dishes. But what is done in the recipe with tuna is not quite to my taste. The fact that canned tuna is used already shows that there is almost no useful substances, so it is also stewed with pasta, killing the last vitamins. For real Italian recipe tuna pasta must be prepared with sun-dried tomatoes and cherry tomatoes. Tomatoes are cut into halves. And at the end the tuna is simply added and mixed without passing heat treatment. And so, by and large, pasta and tuna go together wonderfully. And if you take it more vegetables, for example, sometimes they add green pea, parsley and garlic, it will be just great.

Looks nice, but I would tweak the recipe. I suggest the following recipe:
Place the pasta in boiling water, cook for no more than 5 minutes, drain the water, rinse with cold boiled water, add a spoonful of olive oil. Remember, the pasta must be al dente!

Grate the onion coarse grater, cut the carrots into cubes, pepper (ratunda or meaty varieties) first pour boiling water over it or put it in the oven for 10 minutes to easily remove the skin. Cut the pepper into strips.
Fry everything in canned oil; if there is not enough fat, add a spoonful of olive oil. I add a couple more tablespoons of water for better stewing. Then everything is as per the main recipe, instead of soy sauce I add pomegranate sauce, it adds sweetness and fruity sourness.
I definitely add a mixture of herbs: thyme, basil, oregano, rosemary. Can be used already ready-made mixtures“Italian spices” or others. I prefer to add parsley as a herb.

Inga

I love it very much different types pasta with with different fillings. Firstly, because pasta dishes cook very quickly, are very tasty, and are great for family dinner or lunch. I very often make pasta a la carbonara or vegetarian pasta with vegetables and tomato sauce. I also often cook pasta with tuna. I mainly prepare this dish with penne (pasta “feathers”). In my opinion, they pair best with tuna. I always buy the most expensive and high-quality tuna. As a result, you get a simply gorgeous dinner in a matter of minutes. My husband and kids love this dish!

— perfect dish for any weekday evening, the same one that the Beatles called “hard day’s night”. A quick, delicious, nutritious, versatile dinner—isn't that what we all want when we get home after work? Sure, there are labor-intensive pasta recipes like , but tuna pasta isn't one of them. Like all recipes with tuna, whether regular or canned, it cooks very quickly without any damage to the taste.

Pasta with tuna

2 servings

200 g paste

2 cloves garlic
1 small onion
200 g pureed tomatoes
200 g canned tuna
1 tbsp. capers
handful of spinach
olive

Heat a little olive oil in a frying pan and fry the chopped garlic and onion until they become translucent (at this point, those who like an authentic taste can add a couple of anchovies to the vegetables). Add the chopped and pureed tomatoes, called passata, and bring to a gentle simmer - no splattering, just a little jiggling at the surface.

Boil the pasta (in my case, fusilli) in salted water, following the fail-safe formula “10 g salt - 100 g pasta - 1 liter. water". Meanwhile, add the tuna to the sauce and use a spatula to mash it into individual flakes. Season the sauce with black pepper and salt, but do not overdo it - both the tuna and capers are already quite salty.

When the pasta is ready, drain the water, reserving a little as a reserve, and transfer the finished pasta to the pan where the sauce is simmering. Add a handful of spinach leaves there and mix everything vigorously. If the sauce seems too thick, add the pasta water, then place everything on plates and serve.

PS: In Italy it is not customary to sprinkle grated Parmesan cheese on pasta with fish or seafood, but if you really want to, I see no reason not to allow it.