A hearty, wallet-smart pasta studded with beans, red lentils and flaked tuna in a chunky tomato sauce, finished with a jammy egg and a shower of Parmesan for richness and bright lemon notes.
Pantry-Forward Tomato & Tuna Spaghetti
A weeknight lifesaver that stretches cans and lentils into a saucy, satisfying pasta topped with a jammy egg and a bright sprinkle of lemon and Parmesan.
This is the kind of recipe that lives in the intersection of “what’s in the pantry?” and “I want something comforting in 30 minutes.” Crushed tomatoes, tomato paste and a handful of red lentils turn into a chunky, slightly thickened sauce while a can of tuna and a tin of cannellini beans bulk it out affordably. Spaghetti cooks while the sauce simmers, so nothing sits waiting — and the whole meal comes together with minimal fuss.
Texturally it’s a treat: the red lentils soften and give body to the sauce without needing cream, the beans add a silky bite, and flaked tuna brings meaty flakes that fold through the pasta. A soft, jammy egg perched on top adds an instant, glossy richness when broken into the warm noodles; grated Parmesan and a squeeze of lemon at the end lift the flavors and keep the dish from feeling heavy. Red pepper flakes and dried oregano do the seasoning work; a pinch of sugar tames the tomatoes if they’re too bright.
Small technique notes that make a big difference: reserve a cup of the pasta water — you’ll use it to loosen the sauce and help it cling to the spaghetti — and simmer the sauce until the red lentils are tender (10–12 minutes). If you prefer, make the sauce a day ahead and reheat gently; it actually develops more depth overnight. This is a dependable, budget-friendly dinner that feels indulgent enough for guests and practical enough for any Tuesday night.
Ingredients
How to Make Penny-Wise Pantry Tomato Tuna Pasta
- Bring a large pot of salted water to a rolling boil and cook the spaghetti according to package directions until al dente; reserve 1 cup of pasta cooking water, then drain and set pasta aside.
- While the pasta cooks, heat olive oil in a large skillet over medium; add finely chopped onion and cook until softened, about 5 minutes, then add minced garlic and cook 30–45 seconds until fragrant.
- Stir in the tomato paste and cook 1 minute, then add the crushed tomatoes, red lentils, dried oregano, red pepper flakes, sugar, 1/2 tsp of the salt, and 1/4 tsp black pepper; bring to a simmer.
- Simmer the sauce gently, uncovered, 10–12 minutes, stirring occasionally, until the red lentils are tender and the sauce has thickened; add a splash of the reserved pasta water if it gets too thick.
- Drain and rinse the cannellini beans, then stir them into the sauce to warm through; drain the tuna cans, flake the tuna with a fork, and fold most of the tuna into the sauce, reserving a little to sprinkle on top.
- Taste and adjust seasoning with remaining salt and pepper and the juice of half the lemon; add the cooked spaghetti to the skillet and toss to combine, adding up to 1/2 cup reserved pasta water to loosen the sauce as needed.
- Soft-boil the eggs while the pasta finishes: gently lower eggs into simmering water, cook 6–7 minutes for jammy yolks, then transfer to an ice bath for 2 minutes before peeling and halving.
- Divide pasta among 4 bowls, top each with a halved soft-boiled egg, the reserved flaked tuna, a sprinkle of grated Parmesan, a squeeze of remaining lemon if desired, and a final grind of black pepper. Serve immediately.
Recipe Card
Penny-Wise Pantry Tomato Tuna Pasta
A hearty, wallet-smart pasta studded with beans, red lentils and flaked tuna in a chunky tomato sauce, finished with a jammy egg and a shower of Parmesan for richness and bright lemon notes.
- Prep
- 10 min
- Cook
- 25 min
- Servings
- 4
Ingredients
Instructions
- Bring a large pot of salted water to a rolling boil and cook the spaghetti according to package directions until al dente; reserve 1 cup of pasta cooking water, then drain and set pasta aside.
- While the pasta cooks, heat olive oil in a large skillet over medium; add finely chopped onion and cook until softened, about 5 minutes, then add minced garlic and cook 30–45 seconds until fragrant.
- Stir in the tomato paste and cook 1 minute, then add the crushed tomatoes, red lentils, dried oregano, red pepper flakes, sugar, 1/2 tsp of the salt, and 1/4 tsp black pepper; bring to a simmer.
- Simmer the sauce gently, uncovered, 10–12 minutes, stirring occasionally, until the red lentils are tender and the sauce has thickened; add a splash of the reserved pasta water if it gets too thick.
- Drain and rinse the cannellini beans, then stir them into the sauce to warm through; drain the tuna cans, flake the tuna with a fork, and fold most of the tuna into the sauce, reserving a little to sprinkle on top.
- Taste and adjust seasoning with remaining salt and pepper and the juice of half the lemon; add the cooked spaghetti to the skillet and toss to combine, adding up to 1/2 cup reserved pasta water to loosen the sauce as needed.
- Soft-boil the eggs while the pasta finishes: gently lower eggs into simmering water, cook 6–7 minutes for jammy yolks, then transfer to an ice bath for 2 minutes before peeling and halving.
- Divide pasta among 4 bowls, top each with a halved soft-boiled egg, the reserved flaked tuna, a sprinkle of grated Parmesan, a squeeze of remaining lemon if desired, and a final grind of black pepper. Serve immediately.
Nutrition
- Carbohydrates
- 97
- Saturated Fat
- 3.5
- Sodium
- 900
- Fiber
- 11
- Unsaturated Fat
- 12.5
- Protein
- 48
- Fat
- 16
- Cholesterol
- 205
- Trans Fat
- 0.1
- Calories
- 750
- Sugar
- 9