Tuna Pesto Pasta

Ingredients

• 198 g (7 oz)pasta
• 80 ml (⅓ cup)pesto
• 1 can, about 170 g (6 oz)tuna
• 2.5 ml (½ tsp), optionalanchovy paste
• 60 g (2 cups), optionalspinach
• to tastesalt
• to tastefreshly ground black pepper

Instructions

1. 1

   Cook the pasta

   Bring a pan of generously salted water to the boil over a high heat. Add the pasta and cook according to the packet instructions.

2. 2

   Mix tuna pesto

   Meanwhile, combine the tuna, pesto and optional anchovy paste in a bowl.

3. 3

   Save pasta water

   Before draining the pasta in a colander, reserve 1–2 tablespoons of the cooking water.

4. 4

   Wilt the spinach

   Set the cooked pasta aside. Return the pasta pan to a medium-low heat, or use a different pan, add the spinach and cook for a couple of minutes until wilted.

5. 5

   Stir in pesto

   Take the pan off the heat and stir in the tuna, pesto and anchovy paste mixture.

6. 6

   Combine the pasta

   Add the pasta and mix well. If it looks as though it needs more moisture, stir in a little of the reserved pasta water.

7. 7

   Serve straight away

   Serve immediately with freshly ground black pepper.

What is tuna pesto pasta?

This is a quick pasta dish combining Italian-style pesto with tinned tuna, a convenient cupboard ingredient. It is less a single fixed traditional recipe than a simple home-cooking pairing of pasta, sauce and fish.

Pesto brings herbs, oil and a savoury richness, while tuna makes the sauce more substantial. A little pasta water helps the mixture coat the noodles, and optional spinach adds a fresh green element.

Nutrition and macros by portion

The nutrition label shows one serving as written: 539 calories, 16g protein, 78g carbs, 17g fat.

The pasta provides most of the carbohydrates, while pesto contributes much of the fat and tuna supplies protein. Pair a serving with a generous salad or extra vegetables for a more balanced plate.

Why these ingredients work

Pesto: its oil and finely blended ingredients form the flavourful base, so there is no need to cook it over the heat for long. Stirring it in off the heat helps keep its fresh, aromatic character.

Tuna: drain it before mixing with the pesto so the sauce does not become watery. Break it up gently in the bowl, leaving some small flakes for texture.

Anchovy paste: this optional addition gives the sauce a deeper savoury edge. Since it is salty, taste before adding extra salt at the table.

Get the pasta right

Salt the cooking water generously and follow the packet timing, checking the pasta near the end so it stays pleasantly firm. The exact cooking time depends on the pasta shape and brand.

Reserve the cooking water before draining; once the pasta is in the colander, it is too late to save it. Its starch helps loosen the pesto and tuna mixture without making it thin.

Wilt spinach gently

Add the spinach to the warm pan and cook for a couple of minutes, just until the leaves collapse. Avoid leaving it over the heat longer than needed.

If using baby spinach, the leaves will wilt quickly; larger leaves may need a little more time. The recipe works without spinach too.

Coat without drying

Take the pan off the heat before adding the pesto mixture. This keeps the sauce from being cooked hard while you combine everything.

Add reserved pasta water a little at a time, mixing between additions. Stop when the pasta looks lightly coated and moist rather than swimming in liquid.

Timing and serving

Prepare the tuna and pesto mixture while the pasta cooks to keep this meal within its 15-minute total time. Have the spinach ready to add as soon as the pasta is drained.

Serve the dish straight away with freshly ground black pepper. A crisp green salad or simple sliced tomatoes make an easy side.

Recipe notes & tips

• Check the pasta packet for its cooking time, then taste a piece before draining.
• Reserve the pasta water while the colander is still empty.
• Drain the tuna well before mixing it with the pesto.
• Add the reserved water gradually so the sauce does not become too loose.
• Taste before seasoning, especially if you use anchovy paste.

Variations

• Add lemon: Stir in a little lemon zest for a brighter finish.
• Use a different green: Swap the spinach for rocket and fold it through just before serving.
• Choose another pesto: Try a sun-dried tomato pesto for a deeper, sweeter flavour.
• Add peas: Stir in cooked peas for extra colour and texture.
• Finish with cheese: Add a little grated Parmesan at the table if it suits your pesto.

Common mistakes to avoid

• Forgetting pasta water: Reserve 1–2 tablespoons before draining so you can loosen the sauce if needed.
• Overcooking the pasta: Follow the packet guidance and check it near the end for a firm bite.
• Adding pesto over high heat: Take the pan off the heat before stirring it in.
• Pouring in too much pasta water: Add it a little at a time and stop once the pasta is coated.
• Skipping the tuna drain: Drain it well so excess liquid does not thin the pesto.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan or microwave, adding a small splash of water if the pasta seems dry.

Frequently asked questions