The easiest cupboard pasta for dinner that you’ll fall in love with

I really appreciate and respect the fact that many people are biased when it comes to canned tuna. However i ought to give this a try and make your head around canned tuna or ‘tuna pasta’; and i will not even bother talking about the tuna itself. I will focus on how this, almost, hands-free recipe with linguine pasta and the canned tuna in the form of sauce can make your dinner, stress-free, relaxing and most importantly, mouthwatering.


Pasta – Linguine

I will not try to convince you that pasta, in every form, is the ultimate, easiest and most tasty product that you can creatively turn into the most appetizing meal. I wil however point out and embrace pasta linguine. Linguine is a type of pasta, with its origins from Liguria, that translates (english) to ‘little tongues’. These long narrow ribbons can become a great sauce sucker when you coat them in your favourite pasta sauce; and eventually slurp while eating them.

Pesto Rosso

Red pesto is as great as tomato sauce. However it is more dense and rich in flavour, and can lift your sauce to a whole new level.


Yes, anchovies. I know you might think i am a crazy, lazy person sitting behind a keyboard writing about nonsense. Absulutely not. I am sane and i am a huge fan of anchovies; as you should also be. Two anchovies that’s all. And these amazing little gorgeous oily things, can become a seasoning to your sauce. Yes, a seasoning. You won’t even taste the tartness, but they will melt away and get incorporated into your sauce. So all you need to do is to trust me, and grab a can of anchovies.

Canned Tuna

Any canned tuna would do. I personally prefer the ones that are dressed in olive oil, simply because are packed with flavour and they can save you a tablespoon of your own olive oil.



Ingredients (4 portions)

  • 800g packed linguine pasta
  • 4 cans of tuna (either in olive oil or brine)
  • 2 small anchovies (you can avoid them if you don’t like them)
  • 180g commercial red pesto sauce
  • 10-12 cherry tomatoes (halved)
  • 1/2 lemon juice
  • 100g grated halloumi cheese (optional)
  • Ground black pepper



Recipe Preparation

  1. Boil the pasta according to package instructions to al dente bite.
  2. In a non-stick pan, sautee the cherry tomatoes over a medium heat and add the anchovies until melted. Add red pesto and tuna. Stir and add half glass of pasta water. Cook for 5 minutes and remove from the stove.
  3. Add past immediately after drained into the sauce and mix everything together.
  4. Serve after you squeeze the lemon all over.
  5. Sprinkle the halloumi and season with lots of black pepper.



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