Pasta with Tuna and Tomato Sauce


  • Makes4 to 4 servings

This pasta sauce is dirt cheap and really quick to make. The tuna adds enough flavour that you won’t need to add any Parmesan cheese at the table. But if you insist – see “SPLURGE!” below.


  • 2 tbsp olive oil

  • 2 garlic cloves, squished

  • 1 796-mL can diced tomatoes

  • 1 184-g can tuna, drained

  • 1/2 tsp dried oregano

  • 1/2 tsp dried basil

  • 1/2 tsp hot-pepper flakes, (optional but nice)

  • 1/2 tsp salt

  • 500 g spaghetti, or linguine


  • Heat the olive oil in a large skillet over medium-low heat. Add the squished garlic and cook, stirring, for a minute or two, just until softened. Add the tomatoes with all the juice from the can and bring to a boil. Add the tuna, oregano, basil, red pepper flakes (if you’re using them) and salt. Let simmer, uncovered for 15 minutes, stirring occasionally.

  • Meanwhile, bring a big pot of salted water to a boil over high heat. Add the spaghetti or linguine and cook, stirring once or twice, until pasta is tender but not mushy. Drain thoroughly, then add to the sauce in the skillet. Toss to coat, transfer to a serving dish and serve immediately.

  • SPLURGE! Throw a spoonful of capers or chopped olives into the sauce just before tossing with the pasta. Not absolutely essential, but tasty. And yes, you can sprinkle with Parmesan cheese, but beware: It’ll cost you about 50 cents a serving if you use a lot.

This article was originally published on Feb 01, 2006

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