Tuna and red pesto pasta recipe

Click to rate
(291 ratings)
Sending your rating
  • Healthy








25 min

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


  • Cook the pasta in a large pan of boiling salted water for 10-12 mins, or according to the packet instructions, until just tender.

  • 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.

  • Divide between four serving bowls and top with the chopped parsley, if using, and drizzle over the olive oil.

Top tip for making Tuna and red pesto pasta

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.

Click to rate
(291 ratings)
Sending your rating