Tuna Pomodoro

Tuna Pomodoro

12 Reviews
From: EatingWell Magazine April/May 2005

Inspired by the Italian dish spaghetti al tonno e pomodoro, this quick and healthy pasta became a staff favorite at EatingWell. If you keep canned tuna and whole-wheat pasta on hand, you'll do what we did: return to this quick meal again and again.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 8 ounces whole-wheat spaghetti
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon minced garlic
  • 2 anchovies, minced (optional)
  • 1/4 teaspoon crushed red pepper, or to taste
  • 1 28-ounce can diced tomatoes
  • 1 6-ounce can chunk light tuna, drained and flaked (see Note)
  • 2 tablespoons thinly sliced fresh basil


  • Active

  • Ready In

  1. Bring a large pot of water to a boil. Cook spaghetti, stirring occasionally, until just tender, 9 to 11 minutes or according to package directions. Drain.
  2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Add anchovies (if using) and crushed red pepper and cook for 30 seconds more. Add tomatoes, reduce heat to medium and cook, stirring occasionally, for 8 minutes. Stir in tuna and cook until it is incorporated into the sauce and heated through, 2 minutes more. Divide the spaghetti evenly among 4 plates, top with sauce and garnish with basil. Serve hot.
  • Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 361 calories; 8 g fat(1 g sat); 8 g fiber; 50 g carbohydrates; 23 g protein; 34 mcg folate; 28 mg cholesterol; 7 g sugars; 0 g added sugars; 118 IU vitamin A; 0 mg vitamin C; 30 mg calcium; 2 mg iron; 106 mg sodium; 139 mg potassium
  • Nutrition Bonus: Magnesium (21% daily value).
  • Carbohydrate Servings: 3
  • Exchanges: 3 starch, 1 vegetable, 1 1/2 lean meat, 1 fat

Reviews 12

October 12, 2016
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By: Stephanie
Amazing ! Used tomato sauce instead of diced tomatoes, smells and tastes delicious! It was perfect !
October 02, 2014
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By: EatingWell User
Very quick, easy, and delicious! This was really good! I used a giant heirloom tomato instead of canned and also added capers and it came together so quickly! Perfect for a weeknight dinner. Pros: Fast, tasty, simple to prepare
January 19, 2013
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By: palz.marysue
Will Try! My Italian dad used to make this when I was a kid, and it was fantastic! This recipe is exactly as he made it, learned from his mother. I'm going to make this myself!
March 12, 2012
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By: EatingWell User
Restaurant quality -and so so easy and cheap! I could not get out of the house today and had absolutely nothing to make for dinner. I had some tuna and some tomatoes (in a can), etc. and ran into this recipe. So very easy and my kitchen smells glorious. I used a 14.5 can of Red Pack petite tomatoes (with sweet onion) and one 14.5 can of Del Monte diced no salt added tomatoes. I did not use anchovies but added the red pepper. Paired with whole wheat pasta and we have a winner here! So delighted! Will definitely be making this again!!!! Pros: Easy, healthy, use what you already have Cons: None
October 01, 2010
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By: EatingWell User
This is a great dish, I have also made it with cooked frozen shrimp, when I don't have canned tuna on hand. :D
July 16, 2010
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By: EatingWell User
Very delicious and easy to make! I was so tired after work last night and needed to make something for dinner. I cooked basil seasoning in the tomatoes and tuna instead of the fresh basil.
June 14, 2010
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By: EatingWell User
This recipe was so easy, and I had all of the ingredients on hand. Perfect combination of heartiness and heat. I would definitely make this again.
May 31, 2010
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By: EatingWell User
I LOVE this dish. It's simple.and quick. The ingredients are almost always in my pantry, and if they're not, the recipe can be varied, veggies added, seasonings altered, and it' always just as delicious. I've served it over brown rice, whole wheat pasta, and potatoes. Of course, I have another advantage because I can my own albacore. YUM! Joyce, Fieldbrook (Re-No-CA), CA
September 23, 2009
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By: EatingWell User
Will definitely be making this again! Loved it. Very easy and used ingredients I almost always have on hand. Megan, Denver, CO