YumVerseEats
Comfort Classics
Creamy Tuna Pasta
A comforting pasta dish with tender noodles and a creamy tuna sauce made from pantry staples.
RECIPE AT A GLANCE
10
min
Active Time
20
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
Pantry staples make this budget-friendly.
Ingredients
Protein
• 10 oz (two 5 oz cans) tuna
Seasoning
• 3 garlic cloves, minced
• 1 tbsp olive oil
Sauce
• ¾ cup heavy cream
• ¼ cup parmesan cheese
• reserved ½ cup of pasta water
Pasta & Grains
• 12 oz Pasta (penne or rigatoni)
Vegetables
• 1 cup, cherry tomatoes, halved
How to Make It
1
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ½ cup pasta water before draining.
2
Halve cherry tomatoes. Drain canned tuna and mince garlic.
3
While the pasta cooks, heat olive oil in a skillet over medium heat. Add half of the cherry tomatoes and cook 2-3 minutes until blistered. Add the garlic and cook 30–60 seconds until fragrant.
4
Pour in the cream and bring to a gentle simmer. Cook 2–3 minutes until slightly thickened. Add tuna and stir into the cream sauce, breaking it apart gently.
5
Add the drained pasta and toss to coat, adding a splash of pasta water if needed to loosen the sauce. Stir in Parmesan
6
Taste and adjust seasoning with salt and pepper. Top with reserved cherry tomatoes and serve immediately.
How to Make It
1
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ½ cup pasta water before draining.
2
Halve cherry tomatoes. Drain canned tuna and mince garlic.
3
While the pasta cooks, heat olive oil in a skillet over medium heat. Add half of the cherry tomatoes and cook 2-3 minutes until blistered. Add the garlic and cook 30–60 seconds until fragrant.
4
Pour in the cream and bring to a gentle simmer. Cook 2–3 minutes until slightly thickened. Add tuna and stir into the cream sauce, breaking it apart gently.
5
Add the drained pasta and toss to coat, adding a splash of pasta water if needed to loosen the sauce. Stir in Parmesan
6
Taste and adjust seasoning with salt and pepper. Top with reserved cherry tomatoes and serve immediately.
Ingredients
Protein
• 10 oz (two 5 oz cans) tuna
Seasoning
• 3 garlic cloves, minced
• 1 tbsp olive oil
Sauce
• ¾ cup heavy cream
• ¼ cup parmesan cheese
• reserved ½ cup of pasta water
Pasta & Grains
• 12 oz Pasta (penne or rigatoni)
Vegetables
• 1 cup, cherry tomatoes, halved
Storage & Reheat
Store:
Store in container up to 3 days.
Reheat:
Reheat gently in the microwave add a dash of water to prevent dry pasta.
Swaps
No cherry tomatoes? Use the same amount of grape tomatoes.
Avo's Tip
Add tuna at the end.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Milk instead of cream?
Yes, lighter.
Best tuna?
Canned works best.
Add vegetables?
Spinach or peas.
Quick Fixes
Too dry: Add a splash of pasta water before tossing — it emulsifies with the cream and tuna oil beautifully.
Fishy taste too strong: Drain canned tuna thoroughly and add a squeeze of lemon juice to brighten the flavor.
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