Pasta and noodles · Italian · 30 min
Penne Pasta with Tuna & Tomato Sauce
- 30 min
- 2–6 servings
- 505 kcal / serving
Penne pasta coats in a bright tomato sauce with tuna, mingling soft onion and garlic with a light, savory Parmesan finish. It comes together quickly on a weeknight using pantry staples and basic ingredients.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (6 oz) canchunk light tuna in water
- 1 (14.5 oz) candiced tomatoes
- 2 clovesgarlic
- ½ ozParmesan cheese
- 6 ozpenne pasta
- ½ mediumyellow onion
- yellow onions
From the pantry: black pepper, crushed red pepper, extra virgin olive oil, Italian seasoning, salt
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · medium saucepan · stainless steel sauté pan · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 2 clovesgarlic
- ½ mediumyellow onion
- yellow onions
Meat & seafood
- 1 (6 oz) canchunk light tuna in water
Dairy, eggs & chilled
- ½ ozParmesan cheese
Pantry & dry goods
- 1 (14.5 oz) candiced tomatoes
- 6 ozpenne pasta
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chunk light tuna in water | 1 (6 oz) can | 2 (6 oz) cans | 3 (6 oz) cans |
| diced tomatoes | 1 (14.5 oz) can | 2 (14.5 oz) cans | 3 (14.5 oz) cans |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| Parmesan cheese | ½ oz | 1 oz | 1 ½ oz |
| penne pasta | 6 oz | 12 oz | 18 oz |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Bring a pot of salted water to a boil, add the penne, and cook until al dente, about 8–10 minutes; drain.
- Put a medium sauté pan over medium heat and add a drizzle of olive oil.
- Peel and dice the onion; peel and mince the garlic.
- Add the onion to the pan and cook until softened, about 3–4 minutes, stirring often.
- Stir in the garlic and a pinch of black pepper; cook briefly until fragrant, 15–30 seconds.
- Pour in the diced tomatoes, then season with Italian seasoning, salt, and pepper; bring to a gentle boil and simmer until the sauce thickens slightly, about 5–6 minutes.
- Grate approximately 1/8 cup of Parmesan for finishing.
- Drain the tuna and fold it into the sauce; cook another 2–3 minutes to warm through.
- Add the cooked pasta to the sauce and toss well to coat.
- To serve, divide into bowls and sprinkle with the remaining Parmesan.
- Enjoy.
Two tips
- Leftovers store in the fridge for 2–3 days; reheat gently with a splash of olive oil or water to loosen the sauce.
- For a mild heat, sprinkle in crushed red pepper or serve with an extra pinch of pepper and Parmesan on top.
Nutrition per serving
- Calories
- 505 kcal
- Protein
- 27 g
- Carbs
- 75 g
- Fat
- 11 g
- Fiber
- 7 g
- Sodium
- 176 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.