Tuna Pasta with Creamy Fra Diavolo Sauce is a weeknight dinner hero—packed with flavor, just the right amount of spice, and a touch of velvety richness that makes every bite irresistible. This dish brilliantly marries tender pasta, flaky tuna, a lively tomato sauce, and a kiss of cream for decadence. Whether you’re whipping up a quick meal for family or looking to impress last-minute guests, Tuna Pasta with Creamy Fra Diavolo Sauce is always a crowd-pleaser. It’s simple, satisfying, and bursting with those classic Italian-American flavors we crave.
Ingredients You’ll Need
This recipe is a testament to how a handful of uncomplicated pantry staples can come together in a symphony of taste, color, and texture. Each ingredient in Tuna Pasta with Creamy Fra Diavolo Sauce plays its own delicious part—from the heat of the red pepper flakes to the dreamy creamy finish.
- Pasta (penne or fusilli): Choose shapes with nooks and crannies to catch every bit of that luscious sauce.
- Olive oil: Lends a fruity, rich base for sautéing and ties all the Mediterranean flavors together.
- Garlic cloves: Bring sharp, aromatic depth so signature in Italian dishes.
- Red pepper flakes: Adjust the heat to your liking; they give the “diavolo” (devilishly spicy) punch!
- Small onion: Softens and sweetens, balancing the punchy garlic and chili.
- Crushed tomatoes: Build the foundation of a robust, tangy sauce.
- Tomato paste: Intensifies color and deepens the savory tomato flavor.
- Heavy cream: Swirls in luxurious silkiness for that memorable creamy profile.
- Tuna (in oil or water): Adds protein and briny goodness; oil-packed is especially flavorful.
- Dried oregano: Offers a gentle, herbaceous lift to the sauce.
- Salt and black pepper: Essential for seasoning every layer to perfection.
- Chopped parsley: Freshens and brightens right before serving.
- Grated Parmesan (optional): Adds a final nutty, salty finish if you fancy a cheesy touch.
How to Make Tuna Pasta with Creamy Fra Diavolo Sauce
Step 1: Cook the Pasta
Start by bringing a generous pot of salted water to a rolling boil—think ocean-salty, as this will help flavor your pasta from within. Add your penne or fusilli and cook until just al dente, following the package directions. Drain well and set aside, reserving about half a cup of the starchy cooking water in case you want to loosen the sauce later.
Step 2: Build the Flavor Base
Meanwhile, in a large skillet, warm the olive oil over medium heat. Toss in your finely chopped onion, letting it sauté for 3–4 minutes until it’s soft and translucent. Add the garlic and red pepper flakes—just thirty seconds is enough to coax out the fragrance without burning. The combination will make your kitchen smell absolutely heavenly!
Step 3: Simmer the Tomatoes
Next up, stir in the tomato paste and let it cook out for a minute; this helps intensify the tomato flavor and brings a gorgeous deep color. Pour in the crushed tomatoes and sprinkle in the dried oregano. Stir well and let the mixture simmer for 5–7 minutes, giving the sauce a chance to thicken and the flavors to meld beautifully.
Step 4: Make It Creamy and Add Tuna
Now, reduce the heat to low and add the heavy cream, stirring gently to marry the sharpness of the tomatoes with the richness of the cream. Drop in your drained tuna, breaking it into chunks—but don’t over-mix; you want some larger pieces for texture. Allow everything to simmer together for another 2–3 minutes so the flavors of the sea meld with your zesty sauce.
Step 5: Combine and Serve
Season the sauce with salt and freshly ground black pepper to taste. Add the cooked pasta to the skillet, tossing gently until every piece is coated in that tantalizing tuna and creamy Fra Diavolo sauce. If you like your sauce a bit looser, splash in some reserved pasta water. Serve warm, garnished with a shower of chopped parsley and, if you’re feeling indulgent, a snowfall of grated Parmesan.
How to Serve Tuna Pasta with Creamy Fra Diavolo Sauce
Garnishes
Scatter plenty of fresh parsley over each bowl for color and a burst of clean, herbaceous flavor. If you love a little extra complexity, a grating of good Parmesan cheese brings a delightfully nutty finish that melts right into the sauce.
Side Dishes
This hearty pasta pairs beautifully with a crisp green salad dressed in a sharp vinaigrette, or some warm garlic bread to soak up every drop of sauce. For an extra dose of brine and texture, serve with marinated olives or roasted vegetables.
Creative Ways to Present
Ladle the Tuna Pasta with Creamy Fra Diavolo Sauce into shallow bowls and twirl a nest of pasta in the center for a restaurant-worthy look. For a dramatic touch, sprinkle with extra chili flakes and a few whole parsley leaves. You can also serve it family-style on a large platter for a rustic, communal dinner vibe.
Make Ahead and Storage
Storing Leftovers
Store leftovers of Tuna Pasta with Creamy Fra Diavolo Sauce in an airtight container in the fridge for up to three days. The flavors continue to develop overnight, making it a fabulous next-day lunch. Be sure to let it cool to room temperature before sealing to keep the texture just right.
Freezing
While you can freeze the sauce separately for up to two months, it’s best to cook fresh pasta when serving. The creamy component may separate a bit once thawed, but a gentle reheating and a splash of cream or milk will bring it right back together. For convenience, portion out single servings before freezing.
Reheating
To reheat, place the leftovers in a skillet over medium-low heat, adding a splash of water, milk, or cream to loosen the sauce. Warm gently, stirring occasionally, until heated through. Avoid microwaving for too long, as it can make the tuna tough and the sauce too thick.
FAQs
Can I use fresh tuna instead of canned?
Absolutely! If you have leftover cooked fresh tuna, flake it in at the end just to warm through. Canned tuna is traditional (and super convenient), but there’s no harm in making it a bit more gourmet when the opportunity arises.
Is this recipe very spicy?
The heat level is easy to tailor. The red pepper flakes give it that signature Fra Diavolo kick, but you can cut back for a mellower dish or add more if you’re a spice lover. Taste as you go and adjust to your preference!
Can I make Tuna Pasta with Creamy Fra Diavolo Sauce dairy-free?
Definitely! Swap heavy cream for a plant-based alternative, like coconut cream or a thick oat milk, and skip the Parmesan or use your favorite dairy-free cheese. The dish will still be rich and satisfying with all the great flavors intact.
What’s the best pasta shape for this sauce?
Penne and fusilli are favorites because the grooves and spirals grab every bit of sauce, but you could use rigatoni, farfalle, or even spaghetti if that’s what’s in your pantry. Heartier shapes do a better job holding the chunky tuna and creamy sauce together.
Are there any extra additions you’d recommend?
Absolutely! Consider tossing in a handful of capers or sliced olives for briny depth, or some roasted red peppers for sweetness and color. If you’re feeling adventurous, a little lemon zest at the end adds a bright lift.
Final Thoughts
If you’ve been craving a dinner that’s comforting, bold, and comes together without fuss, you’ll adore Tuna Pasta with Creamy Fra Diavolo Sauce. Try it once and you might just find it becomes your go-to, too—weeknight dinners never tasted so good!
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Tuna Pasta with Creamy Fra Diavolo Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Indulge in a delightful fusion of flavors with this Tuna Pasta in Creamy Fra Diavolo Sauce recipe. A perfect balance of heat and creaminess that will tantalize your taste buds!
Ingredients
Pasta:
- 300g (10 oz) pasta (penne or fusilli)
Creamy Fra Diavolo Sauce:
- 1 tablespoon olive oil
- 3 garlic cloves (minced)
- ½ teaspoon red pepper flakes (adjust to taste)
- 1 small onion (finely chopped)
- 1 can (400g / 14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- ½ cup heavy cream
- 1 can (185g / 5–6 oz) tuna in oil or water (drained)
- ½ teaspoon dried oregano
- Salt and black pepper to taste
Garnish:
- Chopped parsley for garnish
- Grated Parmesan for serving (optional)
Instructions
- Cook the Pasta: Boil salted water and cook pasta until al dente. Drain and set aside.
- Prepare the Sauce: Sauté onion, garlic, and red pepper flakes. Add tomato paste, crushed tomatoes, and oregano. Simmer until slightly thickened. Stir in cream and tuna. Season with salt and pepper.
- Combine: Add cooked pasta to the sauce. Toss to coat evenly.
- Serve: Garnish with parsley and Parmesan. Serve warm.
Notes
- You can use light cream or half-and-half for a lighter version.
- Add olives or capers for extra briny flavor.
- Use gluten-free pasta if needed.
- Adjust the chili flakes to your spice preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 50mg
