Bookmark
This creamy tuna pesto pasta is my go-to when I need something comforting and quick. It combines the richness of pesto and cream with the briny depth of tuna, all coating perfectly cooked pasta. It is ready in about twenty minutes which makes it a favorite for weeknight dinners when time is tight.
I first made this after a long workday when I had nothing but pasta and canned tuna. With some pesto in the fridge, dinner came together like magic and now it is a staple in our home.
Ingredients
- Pasta eight oz such as penne or spaghetti: provides the starchy base and soaks up the sauce
- Olive oil two tablespoons: helps sauté aromatics and enhances the richness
- Onion half small chopped: adds sweetness and depth when cooked slowly
- Garlic two cloves minced: offers an aromatic punch and savory balance
- Canned tuna five oz in olive oil: gives protein and umami make sure it is well-drained
- Basil pesto half cup: gives bold herby flavor use a fresh refrigerated kind if possible
- Heavy cream half cup: rounds out the sauce making it smooth and velvety
- Parmesan cheese quarter cup: optional for savory depth and umami boost
- Lemon zest one teaspoon: optional brightens the dish and cuts through the richness
- Salt and pepper to taste: finish the seasoning
- Reserved pasta water quarter cup if needed: helps loosen the sauce to perfect texture
- Baby spinach one cup: optional adds greens and freshness
- Cherry tomatoes half cup halved: optional give a burst of sweetness
- Red pepper flakes quarter teaspoon: optional add a gentle kick of heat
Step-by-Step Instructions
- Boil the Pasta:
- Bring a large pot of salted water to a boil. Add your pasta and cook until al dente following the package directions. Reserve half cup of pasta water before draining. This water contains starch that helps the sauce cling beautifully.
- Sauté the Aromatics:
- In a large skillet warm olive oil over medium heat. Add the chopped onion and cook for about two minutes until it begins to soften. Stir in garlic and continue cooking for another minute until fragrant. Be careful not to brown them as this would alter the sauce’s delicate flavor.
- Add the Tuna:
- Flake the drained tuna directly into the pan. Stir gently and cook for one minute just to heat through and release its flavor into the oil and aromatics.
- Stir in Pesto and Cream:
- Pour in the basil pesto followed by the heavy cream. Stir continuously as the sauce comes together. Let it simmer gently for three to five minutes. This thickens slightly and allows the flavors to blend into a luscious coating.
- Combine with Pasta:
- Add the cooked pasta to the skillet and use tongs or a large spoon to toss and coat evenly. If the sauce is too thick drizzle in a bit of the reserved pasta water and stir until silky and well distributed.
- Finish and Serve:
- If using Parmesan cheese and lemon zest add them now and stir well. Taste and season with salt and pepper. Serve hot with more Parmesan or a few basil leaves if you have them on hand.
Bookmark
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. Reheat slowly on the stovetop with a splash of cream or milk to restore its silkiness. This dish is not ideal for freezing as the cream can separate.
Ingredient Substitutions
You can use coconut cream or cashew cream for a dairy free option. If you want more protein white beans or cooked shredded chicken work well. For a lower carb version swap in zucchini noodles or hearts of palm pasta.
Serving Suggestions
This dish pairs perfectly with garlic bread or a side salad with lemon vinaigrette. A crisp white wine such as Pinot Grigio makes a great complement.
Bookmark
My favorite part is the moment the pesto hits the cream and they swirl into a vibrant green sauce. It reminds me of summers in Liguria with my family where pesto was always made fresh in a stone mortar.
Frequently Asked Questions About Recipes
- → Can I use a different type of pasta?
Yes, you can use any pasta shape you prefer such as penne, fusilli, spaghetti, or fettucine. Whole wheat or gluten-free options also work well.
- → Is it necessary to use heavy cream?
Heavy cream adds richness, but you can substitute with half-and-half, coconut cream, or cashew cream for lighter or dairy-free versions.
- → What kind of tuna is best?
Tuna packed in olive oil provides the best flavor and texture, but water-packed tuna can also be used if drained well.
- → How can I make it more nutritious?
Add baby spinach, cherry tomatoes, or white beans for extra vegetables and protein. Roasted red peppers also make a great addition.
- → Can I prepare this in advance?
Yes, store the sauce and pasta separately in airtight containers for up to 3 days. Reheat gently with a splash of cream or milk.
- → Is this dish freezer-friendly?
It's not recommended to freeze due to the cream-based sauce, which can separate when thawed.