Tuna and red pesto pasta recipe

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  • Healthy
serves: 4
Skill: easy
Cost: cheap
Cooking: 25 min
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  • 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.

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    (378 ratings)
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