Why You’ll Love This Recipe

I love this recipe because it’s both effortless and full of character. The combination of garlic, chili paste, and good-quality tuna gives the sauce a deep, savory flavor that clings beautifully to the pasta. It’s also one of the quickest pasta dishes I can make, yet it feels special and comforting. With its roots in Calabria, this pasta embodies everything I adore about southern Italian cuisine—simple ingredients, big flavors, and a little bit of spice.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

½ cup olive oil
2 mashed black olives
1 clove garlic
1 teaspoon Calabrian-style hot pepper paste
200 g canned tuna
Parsley, chopped
500 g spaghetti

Directions

I start by heating the olive oil in a large skillet over medium heat. When the oil is hot, I add the mashed black olives and a whole clove of garlic. I let them sizzle gently to infuse the oil with flavor, stirring carefully so the garlic doesn’t burn.

Next, I stir in the hot pepper paste, letting it melt into the oil and spread its deep red color and aroma throughout the pan.

Once the sauce base is fragrant, I add the tuna and break it apart gently with a wooden spoon. I stir everything together and season lightly with salt if needed.

Meanwhile, I bring a large pot of salted water to a boil and add the spaghetti. I cook it until al dente, following the instructions on the package. Before draining, I save a small cup of the pasta cooking water.

I then transfer the cooked spaghetti straight into the skillet with the sauce, tossing everything together over medium heat. If the mixture looks dry, I add a little of the reserved cooking water to help the sauce cling perfectly to the pasta.

Finally, I sprinkle in chopped parsley for a burst of freshness and serve it immediately while it’s hot and glossy.

Servings and Timing

This recipe serves 4 people and takes about 35 minutes total—10 minutes to prepare and 25 minutes to cook.

Variations

Sometimes I add a handful of halved cherry tomatoes to the sauce for sweetness, or a squeeze of lemon juice just before serving for a bright touch. When I want extra texture, I top the pasta with toasted breadcrumbs or crushed nuts for a subtle crunch. For a milder version, I use less chili paste or replace it with a pinch of smoked paprika.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm the pasta gently in a pan with a splash of olive oil or water to loosen the sauce. I avoid the microwave, as it can dry out the tuna.

FAQs

What kind of tuna works best?

I like using good-quality canned tuna in olive oil for the richest flavor and softest texture.

Can I use another type of pasta?

Yes, linguine, penne, or fusilli all work great with this sauce.

Is it very spicy?

That depends on how much hot pepper paste I use—I start with a small amount and adjust to taste.

Can I make this dish vegetarian?

Yes, I can replace the tuna with sautéed mushrooms or chickpeas for a vegetarian option.

What’s the best way to make it extra flavorful?

Using high-quality olive oil and tuna makes all the difference, along with freshly chopped parsley at the end.

Can I add vegetables to the sauce?

Absolutely—zucchini, spinach, or roasted peppers work beautifully here.

What should I serve it with?

I love pairing it with a simple green salad or grilled vegetables.

Can I prepare the sauce ahead of time?

Yes, I make the sauce up to a few hours in advance and reheat it gently before tossing with pasta.

How do I keep the tuna moist?

I always cook it over low heat and add it near the end so it stays tender.

Conclusion

Pasta aru Tonnu is a vibrant, comforting dish that captures the essence of Calabrian cooking. I love its simplicity, its quick preparation, and the way each bite combines the warmth of olive oil, the spice of chili, and the richness of tuna. It’s a recipe I return to again and again when I want something fast, flavorful, and unmistakably Italian.