This Garlic Chili Tuna Pasta is one of those back-pocket recipes you make when you need a fast but tasty dish with no fuss. It comes together quickly, uses simple pantry staples, and delivers bold Mediterranean flavor with very little effort. Garlic gently sizzled in olive oil, a hit of chili heat, good-quality tuna, and pasta — that’s it. The sauce comes together fast, and there is no need for fancy ingredients. Just a satisfying dish you can rely on any night of the week. If you’re looking for an easy tuna pasta made with pantry ingredients, this recipe earns a permanent spot in the rotation.
If you’re a fan of our delicious Garlic Chili Tuna Pasta, you’re in for a treat with our Quick Burst Tomato Pasta with Halloumi, One-Pot Pasta with Cherry Tomatoes, and Orzo Pasta With Tomatoes and Parmesan!
Why you will love garlic chili tuna pasta
Here is what you need
- Spaghetti pasta – Spaghetti is ideal here, but this tuna pasta sauce is very forgiving. Bucatini, penne, rigatoni, or any pasta you have in the pantry will work just fine.
- Tuna – This recipe works best with canned tuna packed in olive oil. The oil becomes part of the sauce and adds a lot of flavor. If you only have tuna in water, don’t despair. See the tips and recipe notes below for how to use it successfully.
- Anchovies – Anchovies are the secret weapon in this dish. They melt into the olive oil and season the sauce without making it taste fishy. Don’t skip them if you can help it.
- Garlic – Garlic is front and center here. Adjust the amount up or down depending on how garlicky you like your pasta.
- Chili peppers. You can use fresh or dried chilies. Substitute with about a teaspoon of chili flakes, or slice a jalapeño instead. Adjust the heat to your taste.
- Sundried tomatoes. They add an extra savory, slightly sweet bite that works beautifully with the tuna and anchovies.
- White wine – White wine adds depth and brightness to the sauce, and the alcohol evaporates during cooking. If you prefer not to use wine, substitute with an equal amount of your favorite broth.
- Lemon zest – A little lemon zest at the end lifts the whole dish and keeps it tasting fresh.
- Potato Chips – Yes, potato chips. Crumbled salty chips sprinkled over the pasta add crunch and seasoning. It sounds unconventional, but it works. Trust the process.
- Extra virgin olive oil, sea salt, and freshly ground pepper – Use a good-quality extra virgin olive oil, as it plays a starring role in the sauce. Season carefully, tasting as you go.
Step by step
Place a large pot of water on high heat, add plenty of sea salt, and bring to a boil.
Slice the chili peppers and chop the garlic. Roughly chop the sundried tomatoes. Flake the tuna into large chunks.
Step 1: Add the olive oil from the can to a skillet over medium heat. Add the garlic, chili peppers, and anchovies, and saute for one minute.
Step 2: Add the white wine and deglaze the pan. Add in the sundried tomatoes and stir.
Step 3: Transfer the spaghetti directly to the pan with tongs. Toss over medium heat to combine for two minutes.
Step 4: Zest a whole lemon on the spaghetti and toss lightly with the sauce.
Step 5: Add the tuna and toss. Season to taste with sea salt and freshly ground pepper.
Step 6: Drizzle a little olive oil, add the crumbled potato chips, toss, and serve immediately.
Pro Tip: Use the sun-dried tomato oil
Don’t discard the oil from the sun-dried tomato jar. A tablespoon or two of that infused oil adds extra depth and savory flavor to the sauce. You can use it in place of some of the olive oil, or drizzle a little in at the end for an extra flavor boost.
Tips for the best garlic chili tuna pasta
- Go low and slow with the garlic.
Let the garlic gently sizzle in the olive oil until fragrant. Browning it too quickly will make it bitter. - Let the anchovies melt.
Stir them into the warm oil and garlic until they dissolve. They season the sauce quietly and deeply — no fishy taste. - Bloom the chili in oil.
Adding the chili early infuses the oil with heat instead of leaving sharp spice on the surface. - Don’t rush the wine.
Give the white wine a minute to cook off so you’re left with flavor, not alcohol. - Keep the tuna chunky.
Break it up gently. You want soft flakes, not tuna paste. - Save some pasta water.
A splash helps the sauce coat the pasta and brings everything together. - Finish with crunch.
Add the potato chips at the very end so they stay crisp.
Using tuna in water
If your tuna is packed in water, drain it very well. Since you’re missing the richness of oil-packed tuna, add an extra tablespoon or two of extra virgin olive oil to the pan before adding the tuna. This keeps the sauce silky and prevents the pasta from tasting dry.
Easy substitutions (use what you have)
- No fresh chilies? Use chili flakes, dried chilies, or sliced jalapeño.
- Different pasta shape? Bucatini, penne, rigatoni, or any pantry pasta works well.
- No sun-dried tomatoes? Leave them out or substitute with a small handful of halved cherry tomatoes sautéed briefly in the oil.
- No white wine? Use an equal amount of vegetable or chicken broth.
- No potato chips? Skip them or finish with toasted breadcrumbs for crunch.
What to eat with Garlic chili tuna pasta
There are a few dishes you can add to your table to transform this delicious tuna spaghetti into a feast.
- Crusty bread. Greeks never miss bread from their table. We use it to push our food onto the fork as well as a vehicle for sauces.
- A large leafy salad. Maroulosalata-Greek lettuce salad is a great companion to seafood pasta.
- Veggie fritters. Our tomato, zucchini, and chickpea fritters pair perfectly with this dish.
Garlic Chili Tuna Pasta
Ingredients
- 6 oz spaghetti or bucatini
- 6.5 oz tuna in olive oil
- 2 tablespoons sundried tomatoes in olive oil, roughly chopped
- ½ cup white wine
- ¼ cup potato chips crushed
- 3 garlic cloves sliced
- 6 anchovies
- 2 chili peppers sliced
- 1 lemon zested
- ¼ cup extra virgin olive oil
- sea salt
- freshly ground pepper
Instructions
- Place a large pot of water on high heat, add plenty of sea salt and bring to a boil. Flake the tuna into large chunks.6.5 oz tuna
- Add the olive oil to a skillet over medium heat. Add the garlic, chili peppers, and anchovies, and saute for one minute. Add in the sundried tomatoes and pour the white wine.Deglaze the pan.2 tablespoons sundried tomatoes, ½ cup white wine, 3 garlic cloves, 2 chili peppers, ¼ cup extra virgin olive oil, 6 anchovies
- Transfer the spaghetti directly to the pan with tongs. Toss over medium heat to combine for 2 minutes. Add the tuna to the pan.Season to taste with sea salt and freshly ground pepper. Drizzle a little olive oil.6 oz spaghetti, 1 lemon, sea salt, freshly ground pepper
- Add the crumbled chips, toss and serve immediately.¼ cup potato chips
Notes
- This recipe works best with tuna in olive oil. There is a great solution if you only have tuna in water in your pantry. Drain it carefully from all the water. Put the tuna in a bowl and add plenty of extra virgin olive oil and some fresh basil if you have it. If you can, let it sit in the oil for an hour. The olive oil and basil will infuse the tuna with their delicate flavor.
- Drizzle some of the sundried tomatoes oil into the finished dish for a burst of flavor.
- Use breadcrumbs insted of chips. Place one tablespoon of olive oil in a skillet on high heat. Once the oil is hot, add the breadcrumbs, stir, and toast until golden. Place the breadcrumbs on a plate and set aside for later.
Nutrition
