Tuna Pesto Pasta

The best easy tuna pesto pasta dish! It's a simple weeknight meal made with spaghetti, pesto, garlic, tuna and Parmesan made silky with starchy pasta water.

It's so easy, yet uber delicious. No one will know it's made with only 5 ingredients!

How to make tuna pesto pasta

Featured Ingredients

• Spaghetti: It's my favorite pasta for this recipe and I love using whole grain + high protein pasta (like Barilla Protein+) because it's more filling and a more nutritious option (but tastes like regular pasta!). Be sure to follow the directions to make the perfect al dente pasta.
• Olive oil: A good quality olive oil goes a long way with a dish like this one!
• Garlic: The pesto already has garlic, yes, but we're adding more because we love garlic.
• Pesto: You'll need ⅓ cup pesto to be tossed into the spaghetti with pasta water to make for a luxuriously silky and flavor-packed "sauce".
• Tuna: A few pouches of tuna adds texture and so much nutrition to this dish.
• Parmesan: You can never go wrong with freshly grated Parmesan in and on your pasta.

Step-by-Step Instuctions

1. Bring a large pot or Dutch oven of salted water to a boil. Add the spaghetti and cook according to package directions. Reserve ½ cup of the pasta water. Drain and set aside.
2. To the same pot or Dutch oven, add the olive oil and heat to medium. Add the minced garlic and saute 30-60 seconds or until fragrant. Add the pasta water and bring to a simmer.
3. Add the cooked spaghetti back to the pot and cook 1-2 minutes or until the pasta water is absorbed, tossing constantly with tongs. Turn the stove off and toss in the pesto, salt, black pepper and half of the grated Parmesan cheese. Taste and adjust the seasoning, if necessary.
4. Gently use the tongs to stir in the tuna, leaving it in bite-sized chunks.
5. Serve the pasta in bowls topped with remaining grated Parmesan and chopped parsley (if using).

Recipe Substitutions and Alterations

• Serve hot or cold: We enjoy this pasta straight out of the pot, but you can also chill it in the fridge and serve cold. It's delicious either way!
• For the spaghetti: Any variety of spaghetti works, whether you like traditional pasta, whole grain, protein-enriched, bean or legume-based, gluten free, etc. You can also use another pasta variety, like linguine, fettucine, bucatini or even a shaped pasta like penne, bowtie or fusilli.
• For the pesto: Use homemade pesto or store-bought. You can find store-bought pesto in the refrigerated section or in the pasta sauce aisle. Beyond basil pesto, there are other fun options like artichoke or sun-dried tomato pasta that would also be tasty. If you'd like to make homemade, I have a fabulous recipe for it!
• For the tuna: Any variety of canned or pouched tuna works. You could also sub in canned or pouched salmon, cooked salmon or cooked chicken.
• Boost the veggies: Add handfuls of fresh or frozen baby spinach or chopped kale while you're sauteing the garlic. There's always room for greens!

Nutrition Considerations

• To make it gluten free: Use gluten free spaghetti. Be sure all other ingredients are gluten free.
• To make it dairy free: Skip the Parmesan or use a little nutritional yeast instead.
• To make it vegetarian: Skip the tuna.
• To make it vegan: Skip the tuna. Skip the Parmesan or use a little nutritional yeast instead. Use or make a Parmesan-free pesto.
• To make it nut free: Use or make nut free pesto. Be sure all other ingredients are nut free.
• To make it egg free: This recipe does not contain eggs.

Simple restaurant-quality pasta dishes:

• Chicken Parmesan Pasta Bake
• Cheesy Taco Pasta
• Cajun Sausage Pasta with Peppers
• Pumpkin Pasta with Bacon
• Brussels Sprouts Sausage Pasta
• Broccoli Pesto Pasta
• Lemon Asparagus Pasta

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