This super easy roasted pepper tuna pasta is a quick and flavorful dinner that’s perfect for busy weeknights. It’s made with canned tuna and uses jarred roasted peppers for a shortcut that saves time without sacrificing flavor – no roasting required! Ready in just 15 minutes, this dish combines pantry staples into a bold, satisfying meal that’s sure to become a regular in your dinner rotation.
Why this recipe is a keeper
Lately, I’ve been all about roasted peppers and this easy, comforting tuna pasta is a perfect way to enjoy them. Made with rigatoni, jarred roasted bell peppers, canned tuna and a simple tomato sauce – it’s a quick and hearty meal that comes together in no time.
I love how the sauce is flavor-packed, adding sweet cherry tomatoes at the end brings a burst of freshness. Toss it all together, and you’ve got a fantastic bowl of pasta that’s cozy, satisfying and perfect for any day of the week. It’s the kind of recipe you’ll come back to again and again, because it’s just that good.
Storage & reheating tips
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Freezer: Freezing this pasta is not recommended. While canned tuna can be frozen, it may result in a mushy texture upon thawing.
- Reheating: To reheat, place the pasta in a pan over medium-low heat. Add a splash of water or broth to loosen the sauce, stirring gently until warmed through. Avoid high heat to prevent overcooking the tuna.
Have canned tuna in your pantry?
Try these next!
If you’ve got a can of tuna in the pantry, here are more delicious ideas to try:
→ Tuna Tomato Pasta
→ Easy Pasta with Canned Tuna
→ Tuna Rice Bowl
Roasted Pepper Tuna Pasta
Ingredients
- 12 ounces rigatoni - or penne
- 2 tbsp olive oil
- 1 jar (280 g/10 oz) roasted bell peppers - drained
- 1 can (7 oz/ 200 g) tuna in oil - drained
- 7 ounces cherry tomatoes
- 1 ¾ cups puréed tomatoes
- 2 tbsp tomato paste
- 1 onion - diced
- 2 garlic cloves - minced
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- chopped parsley - for serving
Instructions
- Bring a large pot of generously salted water to a boil. Add pasta and boil until al dente according package directions. Drain, reserving ½ cup cooking water.
- Heat the oil over medium in a large nonstick skillet. Add onion and garlic, sauté for 3 minutes until soft and fragrant. Stir in tomato paste, thyme, salt and pepper. Add cherry tomatoes. Pour in puréed tomatoes and simmer for 5 minutes.
- Add reserved cooking water, roasted peppers, tuna and pasta. Toss to combine, simmer for 2 minutes. Taste and adjust salt. Serve immediately, sprinkle with chopped parsley. Enjoy!
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