Tuna and red pesto pasta

(54 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Tuna and Red Pesto Pasta
Tuna and Red Pesto Pasta
  • Serves: 4

  • Cooking time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Cheap, quick and easy - this delicious, filling family pasta recipe couldn't be any simpler to make. Great for busy evenings.


  • 350g (12oz) rigatoni pasta
  • 2tbsp red pepper pesto sauce
  • 400g can tuna chunks in oil, drained and flaked
  • 1tbsp (15ml) pitted black olives, chopped
  • 2tbsp (30ml) fresh chopped parsley (optional)
  • 1tbsp (15ml) olive oil

For a different flavour, try a new variety of pesto sauce. Look out for the range by Sacla which includes aubergine, rocket, coriander and sun-dried tomato as well as the classic green pesto.


  1. Cook the pasta in a large pan of boiling salted water for 10-12 mins, or according to the packet instructions, until just tender.
  2. Drain the pasta and return to the pan. Stir in the pesto sauce, tuna and olives. Return to the heat for 2-3 mins until piping hot. Season to taste with salt and freshly ground black pepper.
  3. Divide between four serving bowls and top with the chopped parsley, if using, and drizzle over the olive oil.

Your rating

Average rating

  • 3
(54 ratings)

Your comments

comments powered by Disqus

FREE Newsletter