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4.2 from 5 votes

Tuna and Red Pepper Pasta

The simple flavors in this Tuna and Red Pepper Pasta pack a major punch for an easy yet flavorful dish. 
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Total Cost: $4.14 recipe / $0.69 serving
Servings: 6
Author: Beth M


  • 1 lb. pasta, any shape $2.08
  • 1/4 cup extra virgin olive oil $0.44
  • 1 Tbsp 4 cloves minced garlic $0.36
  • 1/2 tsp crushed red pepper $0.05
  • 1/2 bunch fresh parsley $0.44
  • 1 5 oz. can chunk tuna $0.72
  • to taste salt and pepper $0.05


  • Bring a large pot of lightly salted water to a rolling boil. Cook the pasta according to the package directions.
  • While the pasta is cooking, heat the olive oil and garlic in a skillet that is large enough to hold the cooked pasta. Cook the garlic over medium heat for 1-2 minutes or until it becomes very fragrant. Add the crushed red pepper and cook for 1-2 minutes more (do not let the red pepper burn, turn the heat down if it begins to brown).
  • Very carefully, add 1-2 ladles of the pasta cooking water to the skillet. Also add about 1/4 bunch of chopped parsley. Let this simmer over medium heat until the pasta is done cooking.
  • When the pasta is al dente, drain it briefly in a colander and then add it to the skillet. Stir everything together. Season with salt and freshly ground pepper to taste. If there is still liquid in the skillet, continue to let it simmer until it has evaporated (this shouldn’t take long).
  • Drain the can of tuna and gently stir it into the pasta. Add a little more fresh chopped parsley, red pepper, or salt and pepper if desired. Serve hot.


I can’t help but thinking how wonderful a few kalamata olives would be thrown in there!