This easy tuna pesto pasta combines burst cherry tomatoes, spinach, garlic, and flaky tuna with pesto for a flavorful weeknight meal. Ready in under 30 minutes, it’s perfect when you want something quick, satisfying, and made mostly from pantry staples.
Why You’ll Love This Recipe
Tuna pesto pasta brings together tender pasta, oil-packed flaked tuna, sautéed garlic, sweet burst cherry tomatoes, bright basil pesto, and tender spinach for a simple but deeply flavorful meal. It’s adaptable, forgiving, and works as a warm dinner or a cold pasta salad for lunch the next day.
Use any short pasta shape you have on hand—penne, fusilli, or rotini work particularly well. Swap tuna for salmon or white beans, add grated Parmesan, or replace spinach with arugula to make it your own. Leftovers keep well for 3–4 days in the refrigerator and make a convenient option for meal prep.
What You’ll Need
- Oil-packed tuna — Two cans (oil adds extra flavor, but water-packed tuna works too).
- Pesto — Store-bought or homemade basil pesto.
- Pasta — One pound of a short shape (penne, rotini, fusilli). Use gluten-free if needed.
- Olive oil — For sautéing garlic and tomatoes.
- Cherry tomatoes — A pint; burst or gently crush as they cook for a saucy finish.
- Spinach — About 5 ounces of baby spinach (or chopped regular spinach).
- Garlic — Fresh is best; jarred minced garlic can be used in a pinch.
- Kosher salt and black pepper — To season to taste.
Recommended Equipment
Basic kitchen tools are all you need: a large pot for pasta, a frying pan for the sauce, a wooden spoon or spatula, and a strainer.
How to Make Pesto Tuna Pasta
Step One — Bring a large pot of salted water to a boil. Cook the pasta until al dente (about 1 minute less than package directions for a firmer bite).
Step Two — While the pasta cooks, heat 1 tablespoon olive oil in a pan over medium heat. Add the garlic and sauté until fragrant, about 30 seconds to 1 minute.
Step Three — Add the cherry tomatoes, pierce a few with a knife, and season lightly with salt. As they soften, use the back of a spoon to gently crush them and release their juices.
Step Four — Stir in the pesto and taste, adjusting salt and pepper as needed.
Step Five — Add the spinach and flaked tuna to the pan. Stir to combine and wilt the greens.
Step Six — Reserve 1 cup of pasta water, drain the pasta, and add it to the pan. Toss to combine. If the sauce seems thick, add a splash of the reserved pasta water to loosen it and help the pesto coat the noodles. Serve immediately.
Variations & Substitutions
- Swap tuna for salmon, chicken, chickpeas, or white beans.
- Replace spinach with arugula for a peppery bite.
- Make your own basil pesto or try nut variations like almond pesto for a different flavor profile.
- Use different pasta shapes to change texture and how the sauce clings to the noodles.
How to Store
Fridge: Store leftovers in an airtight container for 3 to 4 days.
Freezer: Not recommended; pesto and tuna textures change when frozen.
Reheating: Reheat gently in the microwave or enjoy cold as a pesto tuna pasta salad. A splash of olive oil or a little reserved pasta water helps revive the sauce when reheating.
Frequently Asked Questions
A squeeze of fresh lemon juice brightens the color and flavor of pesto and helps slow browning.
Yes. The pasta is excellent cold as a pesto pasta salad—try adding olives or artichoke hearts for extra texture.
How to Serve
This pasta can be a complete meal on its own. For sides, serve a crisp green salad with a lemon-herb vinaigrette, roasted vegetables, or garlic bread. Simple roasted broccoli or a mixed green salad complement the bright pesto and tuna flavors well.
Expert Tips
- Cook pasta about 1 minute less than package directions for a true al dente texture.
- Add a splash of starchy pasta water to help the pesto cling to the pasta and create a silky sauce.
- Finish with fresh basil or a sprinkle of grated Parmesan for extra brightness and depth.
Did you make this recipe? Leave a comment and rating to share how it turned out.
📖 Recipe
Tuna Pesto Pasta
This easy tuna pesto pasta with burst cherry tomatoes, spinach, and garlic is a fast, flavorful weeknight option. Ready in under 30 minutes.
Course: Main Course, Pasta
Cuisine: American, Italian, Mediterranean
Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes
Servings: 6 | Calories: 520 kcal (per serving)
Ingredients
- 1 pound rotini (or other short pasta such as fusilli or penne)
- 1 tablespoon olive oil
- 2 cloves garlic, finely chopped
- 1 pint cherry tomatoes
- 6 ounces pesto (store-bought or homemade)
- 10 ounces oil-packed tuna (from 2 cans), drained and flaked
- 5 ounces fresh baby spinach
- Kosher salt and black pepper, to taste
Instructions
- Bring a pot of salted water to a boil. Add pasta and cook until al dente, about 1 minute less than package directions.
- Meanwhile, heat olive oil in a pan over medium heat. Add garlic and sauté until fragrant, 30 seconds to 1 minute.
- Add cherry tomatoes and a pinch of salt. Cook 15–20 minutes, gently crushing tomatoes as they soften to release their juices.
- Stir in the pesto and adjust seasoning to taste.
- Add spinach and flaked tuna to the pan, stirring until the spinach wilts.
- Reserve 1 cup pasta water, drain pasta, and add pasta to the sauce. Toss to combine. Add a splash of reserved pasta water if needed to loosen the sauce.
- Taste and adjust seasoning, then serve immediately.
Notes
Cook pasta slightly under the package time for al dente texture. Use starchy pasta water to adjust sauce consistency. Oil-packed tuna adds more flavor than water-packed tuna.
Storage
Refrigerate leftovers in an airtight container for 3–4 days. Freezing is not recommended. Reheat in the microwave or enjoy cold as a pasta salad.
Nutrition (per serving)
Calories: 520 | Carbohydrates: 63 g | Protein: 25 g | Fat: 18 g | Fiber: 4 g