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Pasta With Tuna Sauce

Pasta With Tuna Sauce

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Amanda

Amanda

Canned tuna is used to make this yummy tomato sauce. Use pasta of your choice.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 400 kcal
  • 20%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 59.6g
  • 19%
  • Protein:
  • 26.6 g
  • 53%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 181 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. In a large saute pan, heat oil over low heat. Add onion and garlic; cook and stir until onion is tender. Stir in capers, tomatoes, lemon juice, and parsley. Season with red pepper flakes to taste. Simmer gently for 3 minutes to thicken sauce. Fold in tuna, and heat through.
  2. While sauce is cooking, add pasta to a large pot of rapidly boiling water; cook till just tender. Drain well.
  3. Toss pasta with sauce, and serve.
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Reviews

Busy Dad
53

Busy Dad

2/8/2008

Ok...so you already know I rated it four stars. But read on to how I got there. I am surprised and impressed with this dish. It is so simple that I thought, "How could this possible be good?!" But if the tough chefs at AllRecipes.com let it be posted that it must have merit; and it does! I prepared it mostly as directly with two exceptions. I used roasted red peppers sliced instead of red pepper and I used diced tomatoes instead of crushed. These were personal preferences and really not enough to change the essence of the dish. If you're looking for quick and surprisingly tasty and filling dish for your family, then click "Print Recipe" on this tasty tuna dish and get busy cooking.

INTEGRA3
38

INTEGRA3

4/19/2005

I tried this out of curiosity - did not have capers and added 2 T. minced garlic in oil and the basil, oregano, and garlic diced can tomatoes, with asiago, romano, and parmesan cheese sprinkled on top. I would make this again. There are just some days when you need it this quick and easy.

SCRAPBOOKWORM
30

SCRAPBOOKWORM

4/2/2006

This was surprisingly good, but I did make some changes. I cut the amount of sauce in half, and the amount of pasta by more, since those were huge portions! I deglazed the pan with a bit of red wine, and seasoned with italian seasoning (no capers). Hubby really liked it and said he couldn't taste the tuna, but that's OK with me. This was a very easy and economical meal which I will definately make again. Thanks!

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