This tuna pesto pasta is a quick, creamy pasta recipe made with canned tuna, basil pesto, parmesan cheese, and cherry tomatoes. It comes together in about 15 minutes, which makes it an easy weeknight dinner when you need something filling without starting from scratch.
The pesto sauce gives the pasta herby flavor, the tuna adds protein, and a splash of heavy cream makes the whole dish rich and smooth. You can use store-bought pesto to keep it fast or homemade pesto if you already have some in the fridge.
If you love pesto recipes, try this with my One Pan Salmon Pesto Pasta, Pesto Crusted Salmon, Chickpea Orzo Salad with Pesto, or Turkey Pesto Mozzarella Sandwich.
Shortcut Notes
- 15-minute dinner: The pasta cooks while the tuna pesto sauce comes together, so dinner is fast.
- Pantry-friendly protein: Canned tuna makes this tuna pesto pasta recipe easy to pull together without thawing meat.
- Store-bought pesto: Jarred pesto keeps the ingredient list short and gives the pasta sauce big flavor with almost no prep.
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Ingredients
- Pasta: Use a short pasta shape like rotini, penne, cavatappi, macaroni, or farfalle. Short noodles hold the creamy pesto sauce well.
- Canned tuna: Chunk light tuna packed in water works well. Drain the tuna before adding it to the sauce.
- Pesto: Store-bought pesto is the easiest shortcut. Basil pesto sauce gives the pasta its herby, garlicky flavor.
- Butter: Salted butter adds richness and helps cook the garlic.
- Garlic: Fresh minced garlic gives the sauce more flavor. Pre-minced garlic also works for a faster option.
- Heavy cream: This turns the pesto into a creamy sauce. Add it slowly and stir as you pour.
- Parmesan cheese: Shredded or grated parmesan melts into the sauce and adds salty, savory flavor.
- Cherry tomatoes: Red or mixed-color cherry tomatoes add freshness and a little sweetness.
- Seasoning: Garlic powder, salt, and pepper.
See the recipe card for quantities.
How to Make Tuna Pesto Pasta
Add the pasta to a large pot of salted water. Boil pasta according to package directions, adding 1 tablespoon salt to the pasta water (optional). Drain the cooked pasta and set aside.
Combine all spices into a large bowl and mix thoroughly into leanMeanwhile, melt the butter in a medium saucepan on medium heat. Add minced garlic and sauté until fragrant, about 30 seconds to 1 minute.
Add the pesto and tuna to the saucepan, breaking up the tuna with the spatula. Heat until warm, about 2 minutes.
When the pesto-tuna mixture is warmed through, slowly add the heavy cream, stirring as you pour. Heat until warm, about 2 minutes.
Remove the saucepan from the heat and stir in the onion powder, salt, pepper, and parmesan until the cheese melts.
Next, toss in the cherry tomatoes.
Combine cooked and drained pasta with the sauce in a large pot, stirring to coat the pasta evenly. Add more salt or pepper to taste. Serve warm.
Garnish with fresh basil (optional).
Substitutions
Below are a few ways to customize this dish.
- Pasta - Use any short pasta shape, such as penne, rotini, macaroni, rigatoni, farfalle, or cavatappi. Spaghetti or another long noodle can also work, but short pasta is easier to coat.
- Tuna - Use tuna packed in olive oil for a richer flavor. Albacore tuna, canned salmon, canned chicken, or shredded chicken breast can also work.
- Pesto - Use jarred pesto or homemade pesto. Try traditional pesto, nut-free pesto, or vegan pesto. You can add an extra splash of olive oil, but the pesto is normally enough.
- Tomatoes - Instead of cherry or grape tomatoes, you can use sun-dried tomatoes. Just squeeze out the excess oil and roughly chop.
- Parmesan - Traditional jarred pesto already contains parmesan, so you may choose to skip this ingredient entirely.
- Heavy cream - Use half-and-half for a slightly lighter sauce. Whole milk can work, but the sauce will be thinner. You could also use a little bit of mayo in a pinch, just add to taste.
Top Tips
This is the kind of dinner I like to make when I need something fast, filling, and low-effort. I usually have canned tuna and pasta in the pantry, so adding pesto and a little cream turns those basics into an easy tuna pasta dinner that feels more put together.
- Reserve pasta water. A splash of starchy pasta water helps thin out the pesto sauce and makes it cling to the noodles.
- Do not boil the cream sauce. Warm it gently so the sauce stays smooth and creamy.
FAQ
Yes, but it is best served right after making it. If you make it ahead, store it in the refrigerator and reheat it with a splash of water, milk, or cream to loosen the sauce.
Yes. Tuna packed in olive oil gives the pasta a richer flavor. Drain it before adding it to the pesto sauce.
📖 Recipe
Tuna Pesto Pasta
Video
Equipment
Ingredients
- 1 pound (16 ounces) pasta
- 1 tablespoon salted butter
- 4 cloves garlic minced
- 1 cup (8 ounces) pesto
- 15 ounces chunk light tuna drained
- ¼ cup (2 ounces) heavy whipping cream
- ¼ cup (22.5 grams) shredded parmesan
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1-½ cups (10 ounces) cherry tomatoes, halved
Instructions
- Boil pasta according to package directions, adding 1 tablespoon salt to the pasta water (optional). Drain and set aside.
- Meanwhile, melt the butter in a medium saucepan on medium heat. Add minced garlic and sauté until fragrant, about 30 seconds to 1 minute.
- Add the pesto and tuna to the saucepan, breaking up the tuna with the spatula. Heat until warm, about 2 minutes.
- When the pesto-tuna mixture is warmed through, slowly add the heavy cream, stirring as you pour. Heat until warm, about 2 minutes.
- Remove the saucepan from the heat and stir in the onion powder, salt, pepper, and parmesan until the cheese melts. Next, toss in the cherry tomatoes.
- Combine cooked and drained pasta with the sauce in a large pot, stirring to coat the pasta evenly. Add more salt or pepper to taste. Serve warm.
Notes
Nutrition
More pesto recipes
If you love this pesto tuna pasta, try some of these easy pesto recipes:
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