Description
Listen, I know what you’re thinking. Tuna? In pasta? With pesto? But trust me on this one — this combo is absolutely genius and about to become your new obsession. We’re talking silky pasta ribbons swimming in a dreamy pesto cream sauce with chunks of tender tuna that somehow make the whole thing taste like it came from a fancy Italian bistro. It’s comfort food with a sophisticated twist, and the best part? It takes literally 20 minutes from start to finish. Perfect for those nights when you want something that tastes impressive but requires zero actual effort.
Ingredients
For the Pasta:
- 12 oz fettuccine or linguine (fresh if you’re feeling fancy)
- Salt for the pasta water (be generous)
For the Magic Sauce:
- 1/3 cup basil pesto (store-bought is totally fine, homemade if you’re showing off)
- 1/2 cup heavy cream
- 2 cans (5 oz each) quality tuna in olive oil, drained and flaked
- 3 cloves garlic, minced
- 1/4 cup white wine (optional, but why not live a little?)
- 2 tbsp butter
- 1/2 cup freshly grated parmesan, plus more for serving
The Extras:
- 1/4 cup pine nuts, toasted (optional but adds great crunch)
- Fresh basil leaves for garnish
- Black pepper, freshly cracked
- Red pepper flakes (if you like a little heat)
- Lemon wedges for serving
Instructions
Bring a large pot of salted water to a rolling boil. I’m talking ocean-salty here.
Cook pasta according to package directions until al dente. Reserve 1 cup of that starchy pasta water before draining — you’ll thank me later.
While pasta cooks, heat butter in a large skillet over medium heat.
Add minced garlic and sauté for about 30 seconds until fragrant (don’t let it burn or you’ll be sad).
If using wine, pour it in now and let it bubble away for a minute.
Lower heat to medium-low and stir in the pesto. Let it warm through.
Slowly pour in the heavy cream, whisking gently to combine.
Add the flaked tuna and fold it in carefully — you want nice chunks, not tuna mush.
Add the drained pasta to the skillet and toss everything together.
Sprinkle in the parmesan and toss again until melty and gorgeous.
If it looks too thick, splash in some reserved pasta water until you get that silky, restaurant-quality sauce consistency.
Taste and adjust — more pepper? A pinch of salt? A squeeze of lemon? You’re the boss.
Serve immediately topped with extra parm, fresh basil, toasted pine nuts, and a crack of black pepper.
Notes
Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc — the acidity cuts through the cream beautifully.
A simple arugula salad with lemon vinaigrette on the side keeps things fresh.
Crusty garlic bread for soaking up every last drop of sauce (because waste not, want not).
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~520 kcal per serving
- Protein: ~28g