Pasta with Tuna and Celery in Spicy Sauce
A straightforward Italian-inspired pasta dish combining tender pasta shells with flaked tuna and celery in a vibrant spicy tomato sauce. The dish balances the umami richness of canned tuna with the subtle bitterness and crunch of blanched celery, while the spicy pasta sauce adds heat and depth. Celery greens scattered on top provide fresh, peppery notes that cut through the richness. This recipe suits weeknight dinners when you need something satisfying and fast—the entire meal comes together in under 20 minutes. It's perfect for those seeking a light yet filling protein-based pasta that doesn't rely on cream. The combination of pantry staples makes it budget-friendly and reliable, ideal for feeding 4 people without fuss or complicated technique.
Ingredients
Instructions
- 1
Cook the pasta according to package directions.
- 2
Drain the tuna.
- 3
Heat the oil and soften the onion. Add the celery, garlic, and spicy pasta sauce, stirring until it comes to a boil.
- 4
Simmer for 5 minutes, stirring occasionally.
- 5
Stir the tuna into the sauce and heat through.
- 6
Divide the sauce over the pasta. Finely chop the celery greens and scatter on top.
Tips
Reserve celery greens before cutting the stalks—they add a fresh, slightly bitter finish that balances the sauce's heat and the tuna's salinity.
Use good-quality spicy pasta sauce; it's the backbone here. Taste after simmering and adjust heat with extra sauce or a pinch of chili if needed.
Don't overcook the celery in the initial soften; 5 minutes stewing keeps it tender-crisp rather than mushy.
Good to Know
Refrigerate in an airtight container up to 3 days. Reheat gently on stovetop with a splash of water to loosen sauce.
Prepare components separately: cook pasta, prepare celery and aromatics. Assemble and simmer just before serving for best texture.
Serve immediately in bowls while sauce is warm. Pair with crusty bread and a crisp white wine or light beer.
Common Mistakes
Skip draining the tuna thoroughly to avoid a watery, diluted sauce.
Don't overcook celery during the simmer step to avoid mushiness.
Chop celery greens just before serving to preserve their color and fresh bite.
Substitutions
FAQ
Can I use fresh tuna instead of canned?
Yes. Use 400g fresh tuna, cut into chunks, and add it near the end of cooking to avoid overcooking. Fresh tuna will be firmer and less flaky than canned, changing the texture slightly.
What if I don't have spicy pasta sauce?
Use plain tomato sauce or passata and add heat with chili flakes, red pepper, or cayenne to taste. Start with 1/4 teaspoon and adjust. You'll lose the sauce brand's specific flavor profile but can match heat level.
Can I freeze this pasta dish?
Yes, freeze cooked pasta and sauce together in portions up to 2 months. Thaw overnight in the fridge and reheat gently with a bit of water, as the pasta may soak up sauce during freezing and need loosening.