Store leftovers n an airtight container in the fridge for up to 3 days, and reheat gently with a splash of water or olive oil, either in the microwave or on a skillet.
Italian Tuna Pasta
Servings: people
This easy Italian tuna pasta is packed with Mediterranean flavor and made with simple pantry ingredients like canned tuna, cherry tomatoes, olives, and roasted eggplant.
Ingredients
- 12 ounces spaghetti
- 1 large eggplant
- 1 can (5-7 oz) tuna in olive oil
- 3 tablespoons extra virgin olive oil + more to season the eggplant
- 1 pound cherry tomatoes
- 1 clove garlic grated
- ¼ teaspoon red pepper flakes more or less to taste
- 1 teaspoon dried oregano
- ⅓ cup olives pitted
- 1 tablespoon capers rinsed - optional
- 1 handful parsley chopped - or torn basil leaves
- ½ teaspoon salt and black pepper
Instructions
- Roast Eggplant: Dice 1 large eggplant, toss with olive oil, salt, and pepper, then bake or air fry at 400°F (200°C) for 15–20 minutes until golden and tender.
- Make Tomato Sauce: Heat 3 tablespoons extra virgin olive oil in a large skillet, add 1 pound cherry tomatoes (halved), ½ teaspoon salt, and pepper and cook over high heat for 5-8 minutes.
- Add Tuna: Stir in 1 clove garlic (grated), ¼ teaspoon red pepper flakes, ⅓ cup olives, 1 teaspoon dried oregano, 1 tablespoon capers, 1 can (5-7 oz) tuna in olive oil (drained), 1 handful parsley, and simmer for 2–3 minutes.In the meantime, boil 12 ounces spaghetti in plenty of salted boiling water until "al dente" (cooked but with a bite).
- Combine Everything: To the skillet with the sauce, add the pasta, roasted eggplant, and a splash (½ to 1 cup) of pasta water. Toss well until creamy. Serve hot.
Notes
SUBSTITUTIONS
- Pasta: Spaghetti, bucatini, penne, rigatoni, or fusilli all work. Use gluten-free if needed.
- Eggplant: Adds heartiness and Sicilian flavor. Sub with zucchini or skip for simplicity.
- Cherry Tomatoes: Sweet and fast-cooking. Grape tomatoes or drained canned tomatoes work too.
- Garlic: Classic flavor. Reduce or use garlic powder if sensitive.
- Olives: Black or green. Best choices: Kalamata, Gaeta, or Taggiasche.
- EVOO: Use extra virgin for flavor, or regular olive oil in a pinch.
- Tuna: Go for oil-packed tuna for richness. Water-packed is okay, but milder.
- Capers: Add briny depth. No capers? Try minced anchovies or lemon juice.
- Parsley: Fresh is best. Basil also works, or skip if unavailable.
- Optional: Add raisins to the sauce and top with toasted pine nuts for a full Sicilian twist.
- Pick good pasta: Go for 100% durum wheat with a rough, matte surface (bronze-cut if possible).
- Salt the water: Season pasta water like the sea—it’s your only shot to flavor the pasta.
- Roast the eggplant well: Golden, tender, and creamy. The air fryer works great.
- Use quality tuna: Oil-packed (jarred if possible) brings way more flavor than tuna in water.
- High heat for tomatoes: Blister fast for a rustic sauce—no peeling needed.
- Save pasta water: A splash makes everything creamy without cream.
- Watch the salt: Capers, olives, and tuna are salty—taste before adding more.
- Cook pasta al dente: It’ll finish cooking in the pan without going mushy.
