Tuna Pesto Pasta
Tuna Pesto Pasta is a fabulous easy dinner that comes together in 20-minutes. It’s made with basic pantry staples, such as canned tuna and jarred pesto, and finished with juicy cherry tomatoes and fresh basil.
Servings: 4 servings
Calories: 503kcal
Ingredients
- 8 oz dry pasta I used Rigatoni
- ⅓ cup basil pesto
- 1 pint cherry tomatoes halved
- 5 ounce can tuna or water
- ¼ cup pasta cooking water (or more if needed)
- Fresh basil leaves for garnish
Instructions
- Cook pasta in salted water according to package instructions. Reserve ½ cup pasta cooking water before draining.
- Drain the pasta, return to the pot or Dutch oven and add pesto. Pour in ¼ cup reserved pasta cooking water and mix with a silicone spatula.
- If the pesto isn’t blending well, add a splash more cooking water.
- Add canned tuna and cherry tomato halves. Stir gently to fold.
- Transfer to a platter, if desired and garnish with fresh basil leaves.
- Serve immediately or cold the next day.
Notes
Use gluten-free pasta to make this dish gluten-free.
To make it dairy-free use pesto made without cheese.
Olive oil packed canned tuna is best but good quality water packed tuna will also work.
To make it dairy-free use pesto made without cheese.
Olive oil packed canned tuna is best but good quality water packed tuna will also work.
Nutrition
Calories: 503kcal | Carbohydrates: 49g | Protein: 50g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 675mg | Potassium: 758mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1116IU | Vitamin C: 27mg | Calcium: 96mg | Iron: 5mg