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.
If you want to use homemade pesto, try my basil pistachio pesto recipe.
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