For a quick & easy meal that is hearty & delicious, you cannot do any better than this Pesto Tuna Pasta recipe. All you need is 6 simple ingredients and 20 minutes. It's so fast & delicious that you will be making this all the time.
Why this Pasta with Tuna & Pesto Recipe is Amazing: The shortcut item using store-bought pesto makes this a weeknight dinner lifesaver & deserves a spot on your regular dinner rotation.
If you love seafood pasta dishes, this one looks fancy but is inexpensive & budget-friendly. Mild flaky white tuna, al dente rigatoni, garlic-infused olive oil, & fresh herby basil pesto sauce is ridiculously delicious. This is one of my favorite Simple Lazy Dinner Ideas.
This was inspired by my my fried spaghetti & eggs recipe, on this site, another cheap protein-packed pasta dish. Both pair well with some Garlic Romano Beans. Ok, now we cook!
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Ingredients for Pesto Tuna Pasta
Here are the 6 ingredients you will need to make pasta with tuna in a pesto sauce. It feeds a family of 4 for under $10! All the items can be pantry staples which makes this a wonderful last-minute meal idea.
The star is store-bought pesto either from the refrigerator section or jarred brands. Use your favorite but some that I love include
Here are important notes for some ingredients:
- Rigatoni Pasta - this shape is hearty to pair with the chunks of tuna and also holds the pesto sauce well.
- Canned Tuna - all white albacore tuna either oil or water-packed will work but drain it well. Any white albacore tuna in the can or fresh packets like Starkist, BumbleBee, Chicken of the Sea, Kirkland, or Safe Catch.
- Prepared Pesto Sauce - store-bought ready-made traditional Genovese pesto with garlic & basil is ideal. Try Classico, Trader Joe's, Kirkland from Costco, & Spice World.
- Olive Oil - good quality is used & infused with bold flavors.
- Fresh Garlic - added flavor cooked into the olive oil.
- Red Pepper Flakes - the spicy heat of the peppers is needed since tuna & pasta are mild simple flavors.
- Shaved Parmesan Cheese - optional topping.
See the recipe card for full list, quantities, & any substitutions/variations.
How to Make Pesto Tuna Pasta
Anyone can make this recipe. It is simple enough for kids, teens, beginning cooks, & a favorite college student meal.
Here are the easy steps for making pasta with canned tuna:
- Cook the Rigatoni
- Heat the Tuna
- Combine Everything
See the step-by-step instructions with photos below plus the recipe card at the end of the post.
1 - Cook the Rigatoni
Begin making this pasta by boiling salted water in a large stockpot or pasta pot to cook your pasta. Once the water is at a rolling boil, add the pasta. Stir and turn the heat down to medium.
Let it cook for 7-8 minutes for al dente is ideal. While the pasta is cooking, time to make the garlic-infused olive oil & prepare the tunas.
2 - Heat the Tuna
This is a warm pasta dish so we will be heating up the tuna. Cooking it with some garlic & spices adds a ton of flavor to the flaky fish.
In a medium skillet over medium heat, add the olive oil. Add pressed fresh garlic cloves and the red pepper flakes. Stir & heat for 5 minutes over medium-low heat.
Be careful to not let the garlic or peppers burn. Once ready, add the drained tuna to the skillet. Stir carefully to coat the tuna in the flavored olive oil.
Try not to let the tuna break apart, big chunks are what you want. Let it heat through for 2 minutes.
3 - Combine Everything
When the pasta is al dente, scoop out 2-3 tablespoons of pasta water and set aside.
Drain the pasta and add it back to the pot.
Add the pesto sauce and stir to coat the pasta. Add some of the starchy pasta water to thin the pesto and help it cling to the rigatoni.
Transfer the tuna mixture to the pot. Gently fold or stir everything together. Again, try and keep the tuna in chunks.
Serving & Storing
To serve, spoon the Pesto Tuna Pasta into individual pasta bowls or plates. Top with shaved parmesan. Drizzle with olive oil &/or squeeze on some fresh lemon juice for a bit of zing. Enjoy immediately while warm.
Store in the refrigerator for up to 3 days. I do not recommend freezing pasta with pesto & tuna. The pesto sauce will oxidize & lose its brightness plus turn brown.
Enjoy it straight out of the refrigerator or at room temperature. To reheat, microwave on low & you may need to add a bit of olive oil or more pesto sauce to freshen the leftovers back up.
What to Serve with Tuna Pesto Pasta : This Italian-inspired seafood dish goes well with salad, garlic bread, or steamed vegetables. I love it with other Italian recipes such as Homemade Ciabatta or a hearty Chopped Salad.
Hint: Enjoy this as a cold pasta salad with pesto & tuna. This recipe is lovely to bring to potlucks since it holds up well at room temperature & packs easily to travel. Also great for meal planning.
Recipe Tips & Behind the Scenes
All of these great tips are shared in the post. But these are so good and important they are worth mentioning again so you don't miss them.
- TIP #1 - Drain the tuna so all the liquid has been removed.
- TIP #2 - Do not overcook the pasta, it should be al dente.
- Toss gently so the tuna stays in chunks as much as possible.
- Instead of pre-made sauce, try making Homemade Pesto Sauce.
- Make it gluten-free with your favorite pasta brand made without wheat.
- Substitute with any short tube pasta such as penne, ziti, or mostaccioli.
- Easy to make in a small kitchen, RV, or when staying at an AirBnB or VRBO vacation rental.
- For another pesto recipe, try my Creamy Pesto Pasta recipe.
FAQ
Any short-cut pasta is best for making sure the tuna clings. That includes penne, rigatoni, farfalle, fusilli, or wagon wheels. Long pasta such as spaghetti, angel hair, or linguini are not recommended.
This pesto pasta is so versatile. You can use other seafood such as shrimp, calamari, scallops, or salmon. Other protein choices like leftover cooked chicken, garbanzo beans, or sauteed tofu will work.
Canned tuna is a healthy & safe food. It contains good fats, Omega3s, and protein. The mercury levels in tuna are lower than what you may think. Stick to 4 ounces of tuna a week if you are worried about it & read more here.
This recipe is great for parties, cookouts, buffets, events, & BBQs. You can make this ahead of time and serve it cold as a pasta salad or warm as an entree or side dish. Know how much pasta to make per person and then multiply this recipe to fit your crowd or large group.
RECIPE NOTE: this recipe was originally published June 2023. It has been updated to include calorie and nutritional information, ingredient tips including substitutions, additional photos, concise steps, and tips for republishing in 2025.
Pesto Tuna Pasta
Equipment
- pasta pot or stock pot & colander
- skillet
Ingredients
- 10 ounces rigatoni pasta or other short tube pasta like penne
- 2 cans (6-oz each) white albacore tuna, in water or oil drained
- 7-8 ounces prepared pesto sauce
- ¼ cup olive oil
- 2 cloves garlic pressed
- 1 teaspoon red pepper flakes
- shaved parmesan cheese optional for topping
- Fresh lemon juice optional for topping
- salt & fresh ground black pepper optional to taste
Instructions
- Boil pasta in a large stockpot or pasta pot in plenty of salted water. This should take about 7-8 minutes.
- While the pasta is cooking, to a medium skillet over medium heat, add the olive oil. Add pressed fresh garlic cloves and the red pepper flakes. Stir & heat for 5 minutes over medium-low heat. Be careful to not let the garlic or peppers burn.
- Once ready, add the drained tuna to the skillet. Stir carefully to coat the tuna in the flavored olive oil. You do not want the tuna to break apart too much - some big chunks are ideal.
- When the pasta is al dente, turn off the heat. Now scoop out 2-3 tablespoons of pasta water and set aside. Drain the pasta and add it back to the pot.
- Add the pesto sauce and stir to coat the pasta. Add some of the starchy pasta water (a little at a time) to thin the pesto and help it cling to the rigatoni.
- Transfer the tuna mixture to the pot with the pesto pasta. Gently fold or stir everything together. Again, try and keep the tuna in chunks.
- To serve, spoon the Pesto Tuna Pasta into individual pasta bowls or plates. Top with shaved parmesan. Drizzle with olive oil &/or squeeze on some fresh lemon juice for a bit of zing. Add salt and/or fresh black pepper to taste. Enjoy immediately while warm.
Notes
- Refrigerate for up to 3 days.
- Do not recommend freezing.
Nutrition
More Quick Pasta Recipes
Here are similar meal ideas for the best weeknight pasta dinners or lazy Sunday Suppers:
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