Spicy Tuna Penne Pasta (Penne con Tonno)

A quick and vibrant spicy tuna penne ready in minutes. Flaky tuna, fresh parsley, and chili are tossed in a rich tomato passata for an effortless Italian-inspired weeknight dinner.

Ingredients

• 250 g dry penne pasta
• 1 can tuna in oil
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 handful fresh parsley, chopped
• to taste chopped red chili or chili powder
• 5 tbsp tomato passata
• 1 pinch salt

Instructions

1. 1Boil the pasta

   

   Bring a pot of water to a boil and add salt. Add the dry penne pasta to the boiling water and cook according to the package instructions, stirring occasionally to prevent sticking.

   Tip: Stirring the pasta occasionally helps ensure even cooking and prevents the pieces from clumping together.
2. 2Open and drain the tuna

   

   Start by preparing your main ingredient. Open a metal can of tuna packed in oil and carefully drain all the oil out, as you will be cooking the dish with fresh olive oil.

   Tip: Draining the canned oil prevents the final pasta sauce from becoming overly greasy and heavy.
3. 3Sauté the garlic

   

   Place a pan over moderate heat and pour in roughly two circles of olive oil. Immediately add the minced garlic to the oil, allowing it to warm up and become fragrant without browning.

   Tip: Keep the heat at a moderate level so the olive oil does not smoke and ruin the flavors.
4. 4Add the tuna

   

   Once the minced garlic is fragrant in the oil, carefully add the drained tuna into the pan. Use a spoon to scrape everything out of the can to ensure nothing is wasted, then break the chunks apart.

   Tip: Let the tuna fry gently for a moment to develop a slightly toasted flavor before adding the herbs.
5. 5Toss in the parsley

   

   Add a handful of freshly chopped parsley directly into the pan. Stir it well so the fresh herbs can brighten up the rich, savory flavors of the tuna and garlic base.

   Tip: Reserve a small pinch of the chopped parsley to use as a fresh garnish when plating the final dish.
6. 6Spice it up

   

   Follow up by adding some chopped red chilies to the mixture for a kick of heat. You can adjust the amount based on your spice preference, or substitute with chili powder if fresh chilies arent available.

   Tip: Stir-fry the chilies briefly in the hot oil to release their spicy oils into the sauce mixture.
7. 7Prepare the sauce

   

   Once the tuna, garlic, parsley, and chili have been sautéed in the pan, add five tablespoons of tomato passata. Mix the ingredients thoroughly over low heat and add a pinch of salt to season.

   Tip: Keep the heat low when adding the tomato passata to prevent the sauce from splattering or burning.
8. 8Combine pasta and sauce

   

   Once the pasta is cooked, use a strainer to lift it from the boiling water and transfer it directly into the pan with the prepared tomato and tuna sauce.

   Tip: Adding the pasta directly from the water allows a little bit of pasta water to get into the pan, which helps the sauce adhere better to the pasta.
9. 9Toss and serve

   

   Toss the pasta in the pan over low heat until it is fully coated with the tomato and tuna sauce. Garnish with additional fresh chopped parsley before serving.

   Tip: Tossing the pasta vigorously ensures every piece is evenly coated in the sauce for maximum flavor.

Storage & Reheating

Burn It Off

Frequently Asked Questions