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A bowl of tuna pesto pasta with cherry tomatoes and fresh basil
Print Recipe

Tuna Pesto Pasta

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 4 servings
Calories: 540kcal

Ingredients

  • 400 g dried spaghetti or penne pasta
  • 2 cans (160g each) tuna in olive oil, drained
  • 150 g prepared basil pesto
  • 200 g cherry tomatoes, halved
  • 1 tablespoon fresh lemon juice
  • 50 g grated Parmesan cheese
  • Fine sea salt to taste
  • Freshly ground black pepper to taste
  • Fresh basil leaves for garnish

Instructions

  • Bring a large pot of heavily salted water to a rolling boil.
  • Add the pasta and cook for the duration specified on the packaging until it reaches an al dente texture.
  • Reserve 120ml of the starchy pasta cooking water before draining the pasta through a colander.
  • Return the pasta to the warm pot and add the drained tuna, basil pesto, cherry tomatoes, and lemon juice.
  • Toss the ingredients thoroughly, gradually adding the reserved pasta water to emulsify the sauce and coat the pasta evenly.
  • Season with salt and black pepper according to preference.
  • Portion the pasta into bowls and garnish with grated Parmesan cheese and fresh basil leaves.