Spaghetti With Tuna And Basil
A quick and flavorful pasta dish featuring tuna, fresh basil, and garlic in a rich tomato sauce—perfect for a satisfying weeknight dinner or casual gathering.
Ingredients
- 3 Tbsp. extra-virgin olive oil ⓘ
- 8 garlic cloves, minced ⓘ
- 1/2 tsp. crushed red pepper ⓘ
- 1 - 35 oz. can Italian peeled tomatoes, chopped ⓘ
- 1/2 cup tomato liquid reserved ⓘ
- 2 - 6 oz. cans imported tuna in olive oil, drained and lightly flaked ⓘ
- Salt and fresh ground black pepper to taste ⓘ
- 1 lb. spaghetti ⓘ
- 1 Tbsp. unsalted butter ⓘ
Instructions
- Heat the olive oil in a large skillet over low heat.
- Add the minced garlic and crushed red pepper; cook until golden, about 3 minutes.
- Add the chopped tomatoes and their reserved liquid; simmer over moderate heat until slightly thickened, about 7 minutes.
- Add the drained tuna and simmer briefly to heat through, stirring gently to keep large pieces intact.
- Season with salt and freshly ground black pepper to taste.
- Cook the spaghetti in boiling salted water until al dente.
- Drain the spaghetti and add it to the skillet with the tomato-tuna sauce.
- Stir in the unsalted butter and shredded basil until combined.
- Serve immediately.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine to the skillet after cooking the garlic. You can substitute fresh basil with dried if necessary, but use half the amount, as dried herbs are more potent. If you prefer a protein boost, add some cooked chickpeas or white beans. This dish pairs well with a side salad.
Serving Suggestions
Serve the spaghetti topped with freshly grated Parmesan cheese for added flavor. A side of garlic bread complements the dish beautifully, and a light green salad adds freshness. This recipe also pairs wonderfully with other seafood recipes like Shrimp Scallop Primavera for a delightful meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce. Avoid microwaving as it can overcook the pasta.
Nutrition & Diet Analysis (per serving)
Each serving of Spaghetti With Tuna And Basil contains roughly 2308 calories, with 20g protein, 56g carbohydrates, and 226g fat. It is an excellent source of vitamin C (71% of the Daily Value), protein (40% of the Daily Value), and iron (33% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 2339mg per serving (102% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. You'll need about 2 pounds of ripe tomatoes. Blanch, peel, and chop them before adding them to the skillet. Keep in mind that fresh tomatoes may require a longer cooking time to achieve the right thickness in the sauce.
What type of tuna is best for this recipe?
Opt for high-quality imported tuna packed in olive oil for the best flavor. It adds richness to the dish. Avoid tuna packed in water, as it can result in a drier texture and less flavor. The oil from the tuna can also enhance the sauce.
Can I make this dish ahead of time?
While it's best enjoyed fresh, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, cook the spaghetti fresh and then combine with the reheated sauce for optimal texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).