Creamy Tuna Pesto Pasta Recipe for Quick Weeknight Meals

This easy tuna pesto pasta with burst cherry tomatoes, spinach, and garlic is a perfect weeknight meal. Ready in under 30 minutes, it’s fast, satisfying, and full of flavor—ideal for busy evenings or quick lunches.

Why You’ll Love This Recipe

Tuna and pesto pasta pairs tender pasta with oil-packed tuna, sautéed garlic, sweet burst cherry tomatoes, vibrant basil pesto, and wilted spinach for a quick, comforting dish. It’s simple to make, relies largely on pantry staples, and can be adapted to suit what you have on hand.

You can swap pasta shapes, replace the tuna with salmon, chicken, or a plant-based protein, or trade spinach for arugula. Leftovers are great for lunches or meal prep, and the dish also works well chilled as a pesto pasta salad.

What You’ll Need

Basic pantry items create this flavorful meal. Adjust ingredients to taste and availability.

• Oil-packed tuna — two cans. Tuna in olive oil adds extra flavor, but water-packed tuna works too.
• Pesto — store-bought or homemade pesto.
• Pasta — a short shape like rotini, fusilli, or penne; gluten-free if needed.
• Olive oil — extra virgin olive oil is recommended.
• Cherry tomatoes — they burst and add sweetness; grape or sun-dried tomatoes are alternatives.
• Spinach — baby spinach is easiest; chop larger leaves if needed.
• Garlic — fresh is best; jarred minced garlic can substitute in a pinch.
• Kosher salt — for seasoning.
• Black pepper — optional, to taste.

Recommended Equipment

Basic kitchen tools are all you need: a pot for boiling pasta, a frying pan, a wooden spoon or spatula, and a strainer.

How to Make Pesto Tuna Pasta

Step One — Bring a pot of salted water to a boil. Add the pasta and cook until al dente, about one minute less than the package recommends.

Step Two — While the pasta cooks, heat a pan over medium heat. Add the olive oil; when it shimmers, add the garlic and sauté until fragrant, about 30 seconds to 1 minute.

Step Three — Add the cherry tomatoes to the pan and pierce a few with a knife so they will burst. Season lightly with salt. As they soften, use the back of a wooden spoon to gently crush some of them.

Step Four — Stir in the pesto and taste for seasoning. Adjust salt and pepper as needed.

Step Five — Add the spinach and flaked tuna to the pan with the tomatoes, garlic, and pesto. Stir until the spinach wilts and everything is combined.

Step Six — When the pasta is done, reserve a cup of the pasta water and drain. Add the pasta to the pan and toss to combine. If the mixture seems dry, add a little pasta water to loosen the sauce. Serve immediately.

Variations & Substitutions

• Swap tuna for salmon, chicken, chickpeas, or white beans.
• Use arugula instead of spinach for a peppery bite.
• Make your own basil pesto for a fresher flavor.
• Try different pasta shapes to change texture and presentation.

How to Store

Fridge — Store leftovers in an airtight container for 3 to 4 days.

Freezer — Not recommended; pesto and spinach change texture after freezing.

Reheating — Reheat gently in the microwave, or enjoy cold as a pesto pasta salad.

Frequently Asked Questions

How to Serve

This pasta works as a standalone main course. Pair it with a simple side salad dressed with lemon-herb vinaigrette or roasted vegetables for a heartier meal. Toasted bread or crostini are also nice for mopping up any leftover pesto sauce.

Expert Tips

• Cook pasta about 1 minute less than the lower end of package times for a firm al dente texture.
• Finish the dish with fresh basil leaves for brightness.
• Reserve starchy pasta water to loosen the sauce and help it cling to the pasta.

Did you make this recipe? Leave a comment and rating to share your results and tips!

More Recipes to Try

If you enjoy quick pasta dinners, try other simple sauces and recipes to vary weeknight meals.

📖 Recipe

Tuna Pesto Pasta

This easy tuna pesto pasta with burst cherry tomatoes, spinach, and garlic is a weeknight favorite. Ready in under 30 minutes.

Course: Main Course, Pasta

Cuisine: American, Italian, Mediterranean

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 6 servings

Calories: 520 kcal

Equipment

• Kitchen knife
• Stock pot
• Frying pan
• Wooden spoon
• Strainer

Ingredients

• 1 pound rotini or other short pasta (fusilli or penne)
• 1 tablespoon olive oil
• 2 cloves garlic, finely chopped
• 1 pint cherry tomatoes
• 6 ounces pesto (store-bought or homemade)
• 10 ounces oil-packed tuna (from 2 cans)
• 5 ounces fresh baby spinach
• Kosher salt, to taste

Instructions

1. Bring a pot of salted water to a boil. Add pasta and cook until al dente.
2. While pasta cooks, heat a pan over medium heat. Add olive oil; when shimmering, add garlic and sauté until fragrant, about 30 seconds to 1 minute.
3. Add cherry tomatoes, pierce a few, and season with salt. Cook 15–20 minutes, gently crushing the tomatoes as they soften.
4. Stir in the pesto and taste for seasoning.
5. Add spinach and flaked tuna; stir until combined and the spinach wilts.
6. Reserve a cup of pasta water, drain pasta, and add pasta to the pan. Toss to combine, adding a splash of pasta water if needed to loosen the sauce.
7. Taste and adjust seasoning, then serve immediately.

Notes

General

1. For al dente pasta, cook about 1 minute less than the lower end of the package time.
2. Starchy pasta water helps loosen sauce and helps it cling to the pasta.
3. Oil-packed tuna adds more flavor, but water-packed tuna is fine.

Storage & Reheating

1. Fridge: Store leftovers in an airtight container for 3–4 days.
2. Freezer: Not recommended.
3. Reheating: Use the microwave or enjoy cold as a pasta salad.

Nutrition

Calories: 520 kcal | Carbohydrates: 63 g | Protein: 25 g | Fat: 18 g | Fiber: 4 g