Pasta al tonno is an easy and quick dish with just canned tuna and tomatoes. It is ideal for a weekday meal and fits easily in your pantry.
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How to make TUNA PASTA in RED SAUCE like an Italian
Serious Mealtimes / Diana Chistruga
Labeling a dish as “pantry-friendly” has become a selling point lately even though it’s a vague term that often doesn’t convey much of the cultural or culinary diversity that influences what we stock in our kitchens. The shelves of a well-stocked Jamaican pantry look very different from those in a Korean household. But philosophically the premise of a pantry-friendly recipe is universal: a simple ideally quick-to-prepare dish that uses mostly nonperishable ingredients. In Italy where I grew up pasta al tonno fits that criteria perfectly.
Pasta al tonno is pretty self-explanatory: it’s pasta with tuna. A big part of its appeal is its adaptability. Unlike iconic pastas like carbonara there’s no prescribed but hotly debated ingredient list to get you in trouble if you deviate from it when making this dish. You can find it “in bianco” (without tomatoes); with canned or fresh tomatoes; with olives; with capers; with anchovies; with chili peppers; with garlic or onion (but usually not both); with parsley or basil. Canned tuna and dried pasta are the only non-negotiables.
