Fusilli With Tuna and Tomato Sauce

Total Time
Prep 5 mins
Cook 15 mins

From Everyday Italian by Giada De Laurentiis.

Ingredients Nutrition


  1. Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, about 8 minutes.
  2. Meanwhile, combine the tomato sauce, tuna, capers, and lemon peel in a heavy large skillet. Using a fork, break the tuna into chunks. Simmer to blend the flavors, about 5 minutes. Season with salt and pepper, to taste.
  3. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat. Toss the pasta with enough reserved cooking liquid to moisten. Stir in the parsley and serve.


Most Helpful

This is a nice and easy weeknight dinner.The tuna was a tasty addition and a nice change from ground beef.

CaliforniaJan July 24, 2008

Excellent. This is a lovely quick meal that is so much more healthy than the hamburger standard sauce. I used pene because I didn't have fusilli on hand and I just poured the sauce on top without thinking because it's such a habit. The capers and lemon really give it the something extra. Thanks Amanda. Made for ZWT4.

Annacia July 01, 2008

i made this last night and used tuna packed in olive oil, a 26 ounce jar of Barilla Mainara sauce and it was delicious and healthy, i used whole wheat fusilli. thanks for posting.

mandabears May 05, 2008

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