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Tuna Pasta with Creamy Fra Diavolo Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 32 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American
  • Diet: Pescatarian

Description

This Tuna Pasta with Creamy Fra Diavolo Sauce combines tender pasta with a zesty and creamy tomato sauce infused with garlic, red pepper flakes, and chunks of tuna. It’s a flavorful, easy-to-make Italian-American dish perfect for a satisfying weeknight dinner that balances spice and creaminess.

Ingredients

Pasta

  • 12 oz penne or spaghetti

Sauce

  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1 (28 oz) can crushed tomatoes
  • 1/2 cup heavy cream
  • 2 (5 oz) cans tuna in olive oil, drained and flaked
  • 1/4 cup chopped fresh parsley
  • Salt and black pepper to taste

Optional Garnish

  • Grated Parmesan cheese for serving

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta thoroughly and set aside.
  2. Sauté Garlic and Red Pepper Flakes: Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing until the garlic is fragrant and slightly golden, about 1 minute, being careful not to burn.
  3. Simmer Tomato Sauce: Pour in the crushed tomatoes and stir. Bring the mixture to a gentle simmer and cook uncovered for 10 minutes, stirring occasionally to thicken and develop the sauce’s flavors.
  4. Add Cream and Tuna: Lower the heat to low and stir in the heavy cream evenly. Add the drained and flaked tuna, stirring gently to combine. Let it simmer for an additional 3 to 5 minutes until the tuna is heated through.
  5. Season and Combine: Taste the sauce and season with salt and black pepper as desired. Add the cooked pasta to the skillet and toss everything together to coat the pasta evenly with the sauce.
  6. Serve and Garnish: Remove from heat. Sprinkle the dish with chopped fresh parsley and grated Parmesan cheese if using. Serve immediately while hot for the best flavor.

Notes

  • For extra richness and creaminess, stir in a tablespoon of butter at the end of cooking.
  • If using tuna packed in water instead of olive oil, drain well and consider adding a bit more olive oil to enhance flavor.
  • This recipe also works well with other pasta shapes like linguine or rigatoni.

Find it online: https://slsrecipes.com/tuna-pasta-with-creamy-fra-diavolo-sauce-recipe-2/