Tuna Pesto Pasta

This easy tuna pesto pasta recipe with burst cherry tomatoes, spinach, and garlic is a weeknight meal you'll love. Ready in under 30 minutes, this dish is great for busy nights when you need something quick and tasty!

5 from 114 votes

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Course: Main Course, Pasta

Cuisine: American, Italian, Mediterranean

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: servings

Calories: 520kcal

Equipment

Ingredients

1 pound rotini or other short shape, like fusilli or penne
1 tablespoon olive oil
2 cloves garlic finely chopped
1 pint cherry tomatoes
6 ounces pesto store-bought, or try this homemade Almond Pesto
10 ounces oil-packed tuna from 2 cans
5 ounces fresh baby spinach about half of a regular bag
kosher salt to taste

Instructions

Bring a pot of salted water to a boil. Once boiling, add the pasta and cook until al dente.
Meanwhile, heat a pan over medium heat. Add the olive oil and once it is shimmering, add the garlic. Saute until fragrant, about 30 seconds to 1 minute.
Add the cherry tomatoes to the pan and pierce with a paring knife. Season the tomatoes with a bit of salt. Cook for 15 to 20 minutes, using the back of a wooden spoon to lightly crush the tomatoes as they soften.
Add in the pesto. Stir well and taste for seasoning.
Add the spinach and tuna to the pan with the cherry tomatoes, garlic, and pesto. Stir to combine.
Once the pasta has finished cooking, reserve a cup of the pasta water and drain. Add the cooked pasta to the tomato, pesto, and spinach mixture and stir well to combine. If the pasta seems dry, stir a little of the pasta water.
Taste for seasoning and serve!

Notes

General

I recommend cooking dry pasta to 1 minute below the lower recommended cook time for al dente pasta. For example, if the box directions say cook for 9 to 10 minutes, I'll cook for 8 minutes.
Adding a bit of starchy pasta water to a sauce can either help loosen a sauce that is too thick and, or help a sauce adhere to the pasta.
You can use water-packed tuna if you'd prefer. Oil-packed tuna has a bit more flavor.

Storage and Reheating

Fridge Leftover pesto pasta with tuna will last for 3 to 4 days in the fridge. Be sure to store in an airtight container.
Freezer I do not recommend freezing this dish.
Reheating It's easiest to reheat this dish in the microwave, or you can eat it as a cold tuna pesto pasta salad.

Nutrition