This Pantry Pasta with Canned Tuna recipe is what I make when my fridge is empty but dinner still needs to happen. The sauce comes together in minutes in a food processor using jarred roasted red peppers, olives, capers, and olive oil. No fresh ingredients are required for this pasta. Instead, oil-packed tuna and artichokes help create a bold, balanced dinner that's ready in about 20 minutes.
A well-stocked pantry can make dinner a breeze, especially when you've returned from a trip or you simply ran out of fresh food in your fridge. I keep my pantry stocked with grains and pasta, canned beans, tinned fish, lentils, and all sorts of jarred condiments. This helps me throw together dinner in a hurry and takes the stress out of putting together a meal. This pantry pasta skips fresh ingredients, including onions and garlic, and relies on jarred peppers, capers, and olives for the sauce, then gets finished with good-quality tuna and artichoke hearts. You don't need garlic, onions, or fresh herbs to make it work.
Why You'll Love This Recipe
- Made entirely from pantry staples.
- No chopping required.
- Takes just 20 minutes.
- Family-friendly but bold and flavorful.
- Easily adjustable.
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Ingredients That Matter
If your pantry is well stocked, you can make this recipe without a special trip to the market.
- Jarred Roasted Red Peppers. The backbone of the sauce is made with jarred roasted red peppers, providing body and subtle sweetness.
- Kalamata Olives. Technically any olive will do, but kalamata olives are very common and versatile. They are worth always having on hand in your pantry.
- Capers. A little goes a long way! Just a couple teaspoons gives the sauce a big briny bite.
- Sherry Vinegar or White Balsamic. A splash of acid cuts through the briny flavor of the sauce, providing a hint of tang.
- Italian Seasoning. This dried herb blend goes great in salad dressing and pasta sauces. I always have a jar in my pantry.
- Crushed Red Pepper Flakes. A small pinch gives a mild pop of heat; use more to make this a spicier pasta dish.
- Extra-Virgin Olive Oil. Use a fruit-forward or neutral oil.
- Canned Tuna. I recommend using oil-packed tuna, which typically have better flavor and texture compared to water-packed tuna. Plus, you can use the oil in the pasta sauce. Love canned tuna? Try this Tuna Croquettes recipe or Tuna Potato Salad.
- Spaghetti. Any pasta will do just fine but I prefer spaghetti.
- Artichoke Hearts. Use canned or jarred artichoke hearts. This is another versatile ingredient worth keeping in your pantry.
- Salt & Pepper. You don't need a lot of salt since many of these ingredients are naturally salty. I leave the black pepper for individual servings since my kids typically don't like pepper.
See recipe card for quantities.
How to Make Pantry Pasta with Canned Tuna
This 20-minute pasta is incredibly simple. It works best if you have a food processor, but you can also use a blender, or simply a chef's knife. Here is how to make this easy pantry pasta.
- Build Tapenade-Style Sauce: Start by pulsing the roasted red peppers, olives, capers, vinegar, Italian seasoning, and crushed red pepper together in a food processor until roughly chopped.
- Drizzle in Oil: Slowly drizzle in the oil while the food processor continues to run. This will emulsify the sauce. Blending the sauce instead of chopping by hand creates a cohesive, emulsified texture that coats every strand of pasta.
- Cook the Pasta: Cook the pasta according to the package instructions; reserve 1 cup of the cooking liquid. Drain the pasta.
- Toss and Finish: Toss the pasta with the sauce. Add torn artichoke hearts and canned tuna (add oil from tuna, if desired). Gently toss and serve. Adjust consistency with reserved pasta water. Garnish with olive oil, black pepper, olives, and fresh basil, if desired.
Adam's Pro Tip
I recommend buying oil-packed tuna instead of water-packed tuna. Not only does oil-packed tuna have a better flavor and texture, but the oil can be used for sauces, like in this pantry pasta. It adds richness without needing butter or cream.
What This Canned Tuna Pasta Tastes Like
This pantry pasta with canned tuna works because the briny ingredients replace the need for garlic and onion. It's bold, but not too heavy. It's like an olive tapenade pasta, with briny olives and capers, and slightly sweet roasted red peppers. The splash of vinegar provides acid for balance, while the oil provides body and a slightly fruity flavor. The oil-packed canned tuna gives this pantry pasta a unique, rich flavor.
Substitutions & Variations
This pantry pasta with canned tuna skips fresh ingredients, but it's very easy to adjust based on your dietary restrictions and even flavor preferences. Here are some suggested substitutions:
- Olives - You can use any firm olive you like. Castelvetrano go very well with this recipe.
- Anchovies - A couple anchovy fillets blended into the sauce provide rich, flavorful umami.
- No Tuna - You can certainly make this recipe without the canned tuna. Instead, try adding canned (drained) beans like garbanzo or cannellini.
- No Capers - If you don't have capers, you can simply leave them out. Consider adding a bit more olives instead.
- Spicy Version - The crushed red pepper adds a kick of heat, but to make this pasta spicier, add some Calabrian chili peppers. You can often find whole or chopped Calabrian peppers in a jar. Use a couple tablespoons for a tangy, slightly fruity heat.
- Garlic & Shallots - Add a small garlic clove and shallot to the sauce for bold aromatic flavor. Simply pulse them in the food processor along with the roasted pepper and olive mixture.
- Fresh Herbs - This recipe was created to stand on its own with only pantry ingredients, but adding some fresh herbs can really elevate the pasta. I love to finish with fresh basil leaves, but you can also use chives or parsley.
Pasta Salad Version
This recipe is intended to be enjoyed warm or even room temperature, but it actually makes great pasta salad. Swap out the spaghetti for penne or farfalle (or any shape pasta you'd like) and toss with the blended sauce. Cool completely then right before serving add the artichokes and canned tuna.
Adjust the sauce with more vinegar, if desired. Add roughly chopped olives and peppers, along with torn mozzarella or canned white beans, if desired. Love pasta salads? Try this Sun-Dried Tomato Pasta Salad recipe.
What to Serve with Pantry Pasta
This recipe is balanced enough to stand on its own, but it pairs very well with a side salad or even chicken. Try serving this dish with:
- Spinach and Arugula Salad
- Arugula Burrata Salad
- Roasted Chicken Leg Quarters
- Smothered Skillet Chicken with Artichokes and Red Peppers
- Charred Broccolini with Chili and Garlic
Storage & Reheating
This recipe makes great leftovers, meaning it's ideal for meal-prep lunches or even a make-ahead dinner. Store leftovers in an airtight container in the fridge for up to 3 days. It's great served cold. To reheat, microwave individual servings with a splash of water or olive oil. I do not recommend freezing this recipe.
Mistakes to Avoid
There are few ways to mess up this recipe because it's so forgiving. However, it's important not to over-blend the sauce. You want a coarse, pesto-like texture, not a smooth puree. Also, do not over-cook the pasta or the dish will feel mushy and unappetizing.
FAQ
Oil-packed tuna tends to have a better flavor and texture compared to water-packed tuna, plus you can use the oil from the can in the pasta sauce.
You can use a blender to finely chop the peppers and olives, or simply finely chop with a chef's knife. Then simply stir in the olive oil and splash of vinegar.
If you are concerned about the salt level of this recipe, try draining and rinsing the jarred roasted red peppers, olives, and capers.
Yes, you can use whatever canned or jarred tuna you'd like. I prefer oil-packed tuna for it's superior texture and flavor, plus the oil can be used for the sauce. However, you can use water-packed tuna. Be sure to drain the water well before adding to the sauce.
More Pasta Recipes
Looking for other pasta recipes like this? Try these:
Sides
Need some inspiration for side dishes? Try these:
Print
Recipe
Pantry Pasta with Canned Tuna
- Total Time: 20 minutes
- Yield: 5 cups 1x
Description
This Pantry Pasta with Canned Tuna recipe is what I make when my fridge is empty but I still want a delicious dinner. The sauce comes together quickly in a food processor using jarred roasted red peppers, olives, capers, and olive oil. No fresh ingredients are required for this pasta, instead oil-packed tuna and artichokes create a bold, balanced dinner ready in about 20 minutes.
Ingredients
- ½ cup jarred roasted red peppers (about 3 ounces)
- â…“ cup kalamata olives (about 2 ounces), plus more for garnish
- 2 teaspoons capers, drained and rinsed
- 1 teaspoon sherry vinegar or while balsamic
- ½ teaspoon Italian seasoning
- 1 pinch crushed red pepper flakes
- ¼ cup extra-virgin olive oil
- 8 ounces spaghetti
- 2 (5 ounce) cans oil-packed tuna
- 1 (14 ounce) canned artichoke hearts
- salt and pepper, to taste
- Fresh basil leaves, optional
Instructions
- Place roasted red peppers, olives, capers, vinegar, Italian seasoning, and red pepper flakes in the base of a food processor and pulse to roughly chop. With the food processor running, slowly drizzle in oil through the food chute until well blended. Set aside.
- Bring a large pot of water to a boil over high heat and cook according to package instructions. Reserve 1 cup of the cooking liquid. Drain well.Â
- Toss pasta with sauce in a large bowl or the pot used to cook pasta. Add cans of tuna, along with oil from the cans (if desired). Tear apart pieces of artichokes and add to pasta. Gently toss to combine. Serve garnished with more olive oil, olives, and black pepper. Garnish with fresh basil leaves, if desired.
Notes
- Store leftovers in an airtight container for up to 3 days. It tastes great cold. Reheat in the microwave with a splash of water or oil.
- To make this into a pasta salad, swap out the spaghetti for a shape pasta of your choice. Toss the pasta with the sauce and cool in the fridge. Toss gently with artichokes, tuna, more olives, fresh basil, and torn fresh mozzarella.
- If you don't have a food processor you can make the sauce with a blender. Or, finely chop with a chef's knife.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Method: boiling/no cook
- Cuisine: American
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