Tuna and red pesto pasta recipe

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  • Healthy
serves: 4
Skill: easy
Cost: cheap
5-a-day: 1
Prep: 10 min
Cooking: 25 min

Nutrition per portion

Calories 370 kCal 19%
Fat 12.8g 18%
  -  Saturates 1.8g 9%
Carbohydrates 31.8g 19%
  -  of which Sugars 1.3g 1%
Protein 30.9g 62%
Salt 1.2g 20%
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  • The combination of tuna chunks, black olives, and sweet red pepper pesto makes this tuna and red pesto pasta a flavour-packed lunch or dinner.

    In just three simple steps, this tuna pasta dish can be prepared in just 10 minutes. This dish uses readymade red pepper pesto which makes it a speedy option. Serve with crusty bread to mop up the pesto oils.


    • 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 tips 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.

    You might also like…
    Tinned tuna recipes
    Homemade pesto
    Red pesto tagliatelle

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