Looking for a new weeknight dinner that’s both comforting and packed with flavor? This Tuna Ragu Pasta recipe is a game-changer. We’ve taken a classic concept and given it a fresh, Mediterranean-inspired twist. With rich flavors from high-quality tuna, a fragrant base of herbs and aromatics, and a touch of white wine, this is a dish you’ll want to make again and again.

This recipe is simple to follow and results in a hearty, satisfying meal. The magic happens as the sauce simmers, allowing all the ingredients to meld together into a beautifully harmonious ragu.

 

Ingredients You’ll Need:

 

  • ¼ cup golden drop olive oil

  • ½ red onion, minced

  • 2 cloves garlic, minced

  • 1 sprig of fresh thyme

  • 2 tablespoons minced fresh parsley

  • 1 tablespoon minced fresh mint

  • Sea salt, to taste

  • Pepper, to taste

  • 3 anchovy fillets, minced

  • 200g red elmar tuna (canned)

  • 1 cup white wine

  • 1 cup whole pitted olives

  • 500g tomato sauce

  • 200g orechietti pasta (or a pasta of your choice)

 

Step-by-Step Instructions:

 

  1. Prep Your Base: Heat the olive oil in a large pan over medium heat. Add the minced red onion and cook until it softens, about 3-5 minutes. Add the minced garlic, anchovy fillets, and thyme sprig. Cook for another minute until fragrant, making sure the garlic doesn’t burn.

  2. Build the Flavor: Pour in the white wine and let it simmer for a few minutes, scraping up any browned bits from the bottom of the pan. This step adds a crucial layer of flavor.

  3. Add the Stars of the Show: Stir in the tomato sauce, the canned tuna, and the whole olives. Season with a pinch of sea salt and pepper.

  4. Let it Simmer: Bring the ragu to a gentle simmer. Reduce the heat to low, cover the pan, and let it cook for at least 15-20 minutes. This is when the flavors really deepen and come together.

  5. Cook the Pasta: While the ragu simmers, cook your orechietti pasta according to the package directions until it’s al dente. Before draining, reserve about half a cup of the pasta water.

  6. Combine and Serve: Once the pasta is cooked, drain it and add it directly to the pan with the ragu. Add the minced parsley and mint. Toss everything together, adding a splash of the reserved pasta water if needed to create a glossy sauce that coats the pasta beautifully. Serve immediately.