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5 from 29 votes
garganelli pasta with canned tuna Bolognese
Garganelli Pasta with Tuna Bolognese
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins

This simple but delicious 3 ingredient pasta with canned tuna and tomatoes is a traditional recipe from Bologna that is perfect for meatless days and when you don't feel like too many hours in the kitchen!

Course: Main Course
Cuisine: Emilia-Romagna, Italian, Northern Italy
Keyword: garganelli, Italian recipe, pasta, quick and easy recipe, spaghetti, tomato sauce, tuna
Servings: 4
Author: Jacqueline De Bono
  • 400 g garganelli pasta (14oz) or spaghetti
  • 370 g quality tuna in olive oil (13 oz) I used tuna fillets
  • 1 onion red or 2 large shallots
  • 700 g sauce tomatoes (24 oz) peeled or 400g tinned (14oz)
  • salt for pasta and to taste
  • black pepper to taste
  • 2-3 tbsp extra virgin olive oil
  • fresh parsley optional
  1. Put a pot of water on to boil for the pasta, add salt once it starts to boil and bring to the boil again!

  2. Peel and cut the onion into very thin slices and peel the fresh tomatoes (if using) by blanching in boiling water for a couple of minutes. Then remove the skins and cut into quarters.

  3. Sauté the onion in the olive oil until it becomes transparent. Add the chopped/tinned tomatoes.

  4. Cook covered over a low heat for about 30 minutes, until the tomatoes are very soft. Stir occasionally to prevent the sauce from sticking and burning. Add salt and pepper to taste.

  5. 10 minutes before the sauce has finished cooking, add the drained tuna, broken into small pieces. .

  6. Meanwhile, cook the pasta al dente according to the instructions on the packet. If the tuna and tomato sauce seems dry, add some of the pasta cooking water just before the pasta is ready.

  7. When the pasta is ready, drain it and mix with the sauce. Serve immediately with a sprinkling of chopped fresh parsley if required.

Recipe Notes

This recipe is traditionally made with spaghetti. You can also use other pasta of your choice.

If you like them add some anchovies when cooking the onions for extra umami flavour.