One-Pot Pasta with Tuna
One-pot pasta with tuna cooks the pasta straight in the tomato sauce, so the starch thickens the sauce and there is only one pan to wash. Tinned tomatoes, stock and oregano make a mild, savoury base, and peas and tuna go in at the end so they stay tender and flaky. It is made almost entirely from store-cupboard ingredients and is on the table in about 30 minutes.
- Total
- 32 min
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
- Per serving
- 410kcal
Getting the sauce right in one-pot pasta with tuna
Everything cooks together, so the amount of liquid matters. Here the ratio is about 750ml of tomatoes and stock to 300g of pasta, which gives a thick, clingy sauce rather than a soup. A wide pan helps because the pasta cooks in a shallow layer and the liquid reduces evenly. Cook at a gentle simmer and stir often, as the pasta will catch on the base if you leave it.
The tuna is already cooked, so it only needs warming at the end. Add it last and fold it in gently to keep it in flakes.
One-pot pasta with tuna: method
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- Soften the onion Heat the oil in a large, deep frying pan or wide pot over a medium heat. Cook the onion for until soft, then add the garlic for , taking care not to let it brown and turn bitter.
- Add the liquid Pour in the tomatoes and hot stock, then stir in the oregano, a good grind of pepper and the pasta. Make sure the pasta is mostly covered by the liquid, then bring to the boil.
- Cook the pasta Turn the heat down so it simmers gently and cook for , stirring every minute or two so the pasta does not stick to the bottom. It is ready when the pasta is tender and most of the liquid has been absorbed into a thick sauce.
- Add the peas and tuna Stir in the peas and cook for . Flake in the drained tuna and fold it through gently, so it heats through without turning to mush.
- Rest and serve Take the pan off the heat and leave it for , which lets the sauce thicken and cling. Taste, add more pepper if you like, and serve with grated cheese.
Serving and variations
Serve straight from the pan with grated Cheddar or Parmesan and a green salad or some crusty bread. For a sharper, more savoury version, try pasta with tuna and capers, and if you would like a cold version for a packed lunch, make this pasta salad with tuna and pesto.
Common problems and fixes for One-Pot Pasta with Tuna
- The pasta sticks to the bottom of the pan.
- Use a wide pan so the pasta sits in a shallow layer, and stir often, scraping the base. If it looks dry before the pasta is tender, add a splash of hot water.
- The sauce is too thin or watery.
- Simmer it uncovered for a few more minutes, stirring, as the starch from the pasta thickens it. Drain the tuna very well so it does not add extra liquid.
- The pasta turns soft and mushy.
- Start testing a piece 2 minutes before the end of the packet time. Pasta keeps absorbing liquid while it rests, so take the pan off the heat while it still has a slight bite.
Frequently asked questions about One-Pot Pasta with Tuna
Can I use other types of pasta in one-pot pasta with tuna?
Yes. Fusilli, penne, macaroni and farfalle all work well. Avoid long pasta, which tangles, and add a splash more stock if you use a thicker shape that needs a few extra minutes.
How long does it keep in the fridge?
Eat leftovers within 2 days, kept covered in the fridge. Reheat in a pan with a splash of water until steaming hot all the way through, and do not reheat it more than once.
What can I use instead of peas?
Sweetcorn can go in at the same time as the peas, and a couple of handfuls of baby spinach can be stirred in for the final minute until wilted.
Can I add some heat or extra flavour?
Add a pinch of chilli flakes with the garlic, or a tablespoon of capers or sliced black olives with the tuna.
How did you like the recipe?
4.9 / 5 · 76 ratings
