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Pasta al Tonno

Recipe by Zachary Neman on InstagramAdded 12 November 2026.

10 minutes to prep, 15 to cook. A quick and flavorful Italian-inspired tuna pasta that combines briny olives, sweet cherry tomatoes, and a hint of heat from dried chilies. The dish is brightened with fresh parsley and lemon zest, making it perfect for a satisfying weeknight dinner.

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Method

  1. Heat extra virgin olive oil in a stainless steel pan.

  2. Add garlic cloves to the hot oil and sauté.

  3. Add dried chili (and green stems if present) to infuse the oil with aromatics.

  4. Add sliced red onion and sauté until softened.

  5. Add halved cherry tomatoes and cook briefly.

  6. Stir in sliced green olives and season with salt.

  7. Pour calamarata pasta into boiling water and cook until 2 minutes before al dente.

  8. Drain pasta, reserving some pasta water, then add the cooked pasta to the sauce.

  9. Add a splash of pasta water to the pan to help bind the sauce.

  10. Open a can of tuna and stir it into the pasta and sauce.

  11. Sprinkle chopped parsley over the dish and toss gently.

  12. Finish the dish by grating lemon zest over the pasta.

Tips while you cook

Infuse oil with whole garlic
Sauté whole garlic cloves in the oil first to flavor the base before adding other ingredients.
Reserve pasta water
Save some pasta water before draining to add to the pan for a smoother sauce binding.
Cook pasta slightly early
Cook the calamarata pasta 2 minutes before al dente.
Add tuna after draining
Stir the canned tuna into the pasta after it’s drained.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Zachary Neman made this.

The recipe comes from Zachary Neman’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Zachary Neman and want this changed? Email [email protected].

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