Tuna & Tomato Pasta

This is quick, simple, tasty and kids (and adults!) love it.
ServesPrep / Cooking TimeDifficulty
2 30 minutes 1

If you want to turn it into a supper dish for adults, I add finely chopped courgettes into the mix as this gives it more texture and colour.

Feel free to use whatever pasta you happen to have in at the time - it works equally as well with any variety


Use tuna in brine as opposed to sunflower oil as otherwise it can make the pasta greasy.



300g pasta (I used spirals in this recipe)
1 small onion, chopped finely
8 button mushrooms, chopped finely
1 knob of butter
1 small tin of tuna in brine
1 jar of Italian passata tomatoes
250g mature cheddar (or parmesan if you prefer)
Fresh basil leaves for garnishing


  • Place the pasta into a pan of boiling lightly salted water and cook on a medium heat for approximately 12 minutes or until aldente
  • Meanwhile, chop the onions and mushrooms and saute in a small fry pan with the butter and cook gently until soft.
  • Add the passata and gently heat for 2 minutes on a low heat.
  • Drain off the tuna, pop in a small bowl and mix gently to break down the tuna chunks.
  • Drain the cooked pasta into a colander, ensuring that all the water is drained off. Put the pasta back into the saucepan.
  • Pop in the tuna and mix well with the pasta, then add the mushrooms, onions and passata and mix well
  • Serve into individual pasta dishes, sprinkle with the cheese (you can pop it under the grill if you want the cheese melted) and garnish with a couple of basil leaves.
  • Tip: For cheese lovers, put an individual ramekin with grated cheese or parmesan alongside the pasta bowl so that the diner can help themselves.
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