Spicy Tuna Pasta Bake
Updated 26th Feb 2024
This simple and delicious tuna pasta bake is made with very basic pantry ingredients and a pasta bake you will enjoy making on the regular. It is not your average tuna casserole but a tomato based pasta bake with similar flavours to pasta puttanesca. It’s loaded with so much flavour from the anchovies, capers, onions and garlic infusing the sauce to the tuna, olives, herbs and spices, and Parmesan cheese. I love anything with these flavours - and this dish is just as good an my one pan puttanesca with orzo pasta.
It’s one of those recipes that is so simple to make and very versatile. Once you have your basic components when it comes to the ingredients you can modify the flavours to your taste and liking and also according to what you might have on hand. This tomato based tuna pasta bake gets a flavour kick with olives and chilli flakes and using good quality tuna also adds so much flavour.
When it comes to pantry meals this one can’t be beat. Most of us have a can of tuna, pasta, canned tomatoes and our favorite dried spices in our pantries. Those are the basic ingredients for this recipe the rest is all flavorings. I chose my favorite combination for this pasta bake but when it comes to add ins and flavourings, that is purely up to you. I love a little kick in my pasta and always add chili flakes. Most of us have and enjoy the flavour blend of Italian seasoning so that is the one I used in this pasta bake but feel free to switch things up accordingly to what you like. The olives add a nice salty brininess to this dish that I love and I often also add capers, and anchovies into the mix too as the tomato base along with the olives give this dish a pasta puttanesca sort of vibe which I love. I added chopped roasted red peppers but sun dried tomatoes would be delicious in here too. In fact you can add in whatever veggie you like even a couple of handfuls of greens/baby spinach. I love the added layer of flavour that anchovies and capers add to any dish and included them here but that is also optional.
Tomato Tuna Pasta Bake Ingredients
The puttanesca sauce is flavor packed and loaded with all of the traditional flavours of this Italian dish originally created in Naples. It’s a really easy recipes loaded with pantry staples like tuna, diced tomatoes, olives, capers, anchovies - here is a breakdown of each ingredient:
- EXTRA VIRGIN OLIVE OIL: For sautéing the onion and garlic but also for tossing the pasta with
- SHALLOT or ONION: Either will work yellow onion or shallot in this recipe
- GARLIC: 3 cloves of garlic - feel free to adjust amounts to taste
- ANCHOVY: A classic ingredient in puttanesca which adds loads of flavour not fishiness - but feel free to leave out if you prefer
- CAPERS: They add nice brininess and unique flavour to the dish
- ROASTED RED PEPPERS: These add some nice flavour to the base of the sauce - feel free to use sun-dried tomatoes (packed in oil - drained and chopped) instead for even more of a flavour punch or simply omit if you prefer to have the pasta bake without
- BLACK OLIVES: Feel free to use canned olives like I have because I always have some in the pantry or Kalamata Olives - they add nice salty briny flavour and texture to the dish
- TUNA: Use good quality packed in oil or water - use the kind in a jar or can
- TOMATO PASTE & CRUSHED TOMATOES: I try to use good quality canned tomatoes and the tomato paste adds richness to the sauce
- PASTA: I like to use penne pasta for this pasta bake but any short pasta shapes similar to the size of penne will wok like ziti, spiralli, shells, fusilli or bow ties as well. Use gluten free pasta or regular pasta and cooked according to package instructions - until al dente
- PARMESAN CHEESE: Freshly grated is best for in the dish and for garnish
- FRESH PARSLEY: Chopped fresh parley goes in the pasta bake and used to garnish as well - feel free to use fresh basil or a combination of both if you prefer.
- SPICES: salt and black pepper to taste, chilli flakes and dried Italian seasoning - use as much or as little as you prefer - and feel free to add in a pinch of dried oregano or other dried herbs that you prefer
- MOZZARELLA CHEESE: Freshly grated or torn is best - a pasta bake is just not the same without a later of melty cheese on top - Feel free to use more if you prefer.
- ALTERNATIVES: Lose the fish: swap out the canned tuna for jarred artichoke hearts and the anchovies for more capers.
How To Make This Tuna Pasta Bake
- COOK PASTA according to instructions on the box, then drain and toss with a little olive oil
- MAKE SAUCE start by sautéing the onion and garlic in olive oil then add the tomatoes, tomato paste, broth and aromatics
- COMBINE SAUCE & PASTA with the rest of the ingredients: olives, tuna, parsley and Parmesan cheese
- TRANSFER TO PAN (or leave in skillet if using an oven safe one)
- TOP WITH CHEESE
- BAKE until cheese is melted
- SERVE & ENJOY with extra Parmesan cheese and fresh herbs
Tuna Pasta Bake Make Ahead, Storage & Freezing
- MAKE AHEAD: Make up the dish and sprinkle with the cheese (but don’t bake in the oven). Cover and refrigerate for up to a day ahead. Be mindful that the pasta will absorb some of the sauce so you may want to add a little extra sauce/ crushed tomatoes or water (1/2 cup) if you plan on making ahead. Once ready to bake, remove from the fridge 30-60 minutes while preheating the oven and bake dish covered for the first 10 minutes then uncovered until warmed through and cheese is melted.
- STORAGE: Leftover tuna pasta bake with keep in an airtight container in the fridge for up to 3-4 days. Reheat in the oven or in the microwave.
- FREEZING: For Freezing its the same as above for making ahead but once you have the cheese onto you will want to cover the dish in a couple layers of plastic wrap and then some heavy duty foil. Store in freezer for up to a few weeks or more. Thaw in the fridge overnight. Once ready to bake, remove from the fridge 30-60 minutes while preheating the oven and bake dish covered for the first 10 minutes then uncovered until warmed through and cheese is melted.
I love to leave the tuna chunky in my tuna bake so that it doesn’t sort of melt away in to the sauce but you can actually bite into pieces of it. We loaded ours with mozzarella cause there’s nothing better than a gooey layer of cheese over a pasta bake with some tasty crunchy cheesy edges. Garnish with fresh herbs like parsley or basil and enjoy with a side salad. It’s easy to make and really great as a midweek meal and also good enough for Sunday lunch. Enjoy!
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Recipe
Ingredients
- 300 g penne pasta
- 3 tablespoons extra virgin olive oil plus more for drizzling
- 3 garlic cloves, peeled and minced
- 1 shallot or small onion, peeled and finely chopped
- 1 oil-packed anchovy fillet, coarsely chopped (optional)
- 1 tablespoon drained capers, rough chopped
- ½ cup drained, coarsely chopped roasted red peppers from a jar
- 2 tablespoons tomato paste
- ½ cup of water or broth
- 2 (14 oz) cans crushed tomatoes
- 1 tablespoon dried Italian seasoning
- 1-2 teaspoons dried chilli flakes (according to how spicy you want it)
- 1 cup pitted black olives coarsely chopped
- 3 (80g) cans of Solid Light Tuna in water or oil (drained)
- ¼ cup Parmesan cheese, finely grated, plus more for serving
- ¼ cup fresh parsley, finely chopped, plus more for serving
- 1½ cups shredded mozzarella cheese
Directions
- Preheat oven to 350°F.
- Cook pasta to al dente. Drain, toss with 1 tablespoon of olive oil and set aside.
- While pasta is cooking make sauce. Heat remaining 2 tablespoons of oil in skillet or sauce pan over medium high heat. Add garlic, onion, capers and anchovy, and cook for just a few minutes until onion is softened and translucent all the while breaking up the anchovy.
- Stir in the roasted red peppers, and tomato paste. Followed by the broth, crushed tomatoes, spices and herbs. Bring to a simmer, lower heat to medium heat and continue simmering for 5 minutes stirring occasionally until it has thickened and reduced a bit.
- Adjust seasoning to taste and remove from heat.
- Stir in pasta, and olives, Parmesan cheese, parsley and add the tuna and gently fold it in so that the tuna stays in chunks instead of it disintegrating into flakes.
- Transfer to a medium sized baking dish. Drizzle with a little olive oil, top with mozzarella cheese then bake for 20 minutes or until golden and bubbling. Feel free to broil for a couple of minutes for some crispy golden edges.
- Let stand a couple of minutes and then serve garnished with more chopped fresh parsley and extra grated Parmesan cheese.
- Cooked leftovers will keep refrigerated 3 to 4 days and can be reheated in microwave or oven.
