Jamie Oliver Buddy’s Tuna Pasta

I know what you’re thinking — “Tuna pasta? Really?” But hear me out. This one’s not your sad desk lunch or desperate midweek tin raid. It’s fresh, quick, and packed with sneaky flavour thanks to a few clever Jamie moves (we see you, leek and garlic combo). Honestly, the first time I made it, I wasn’t expecting much — just wanted to use up some spaghetti and an old tin of tuna. But by the time I scraped my plate clean, I was already planning the next batch.

It’s also one of those recipes that feels like a warm hug. Leek gets soft and sweet, garlic wakes everything up, and the tomatoes break down into a bright little sauce that actually clings to the pasta, thanks to that starchy water trick we all pretend we invented. It’s the kind of meal you can throw together in one pan while half-listening to a podcast, but it still feels like you’ve made a proper dinner. Oh, and grated Parmesan on top? Yes. Always yes.

Why You’ll Love It

• Takes less than 30 minutes – from “What’s for dinner?” to fork-in-mouth
• Cheap and cheerful – pantry staples come through again
• Packed with sneaky veg – leek lovers, rejoice
• Mild enough for picky eaters – but you can spice it up too
• Great for doubling – make extra and freeze that sauce
• Delicious with or without cheese – though I always choose cheese

Ingredients

• 1 leek (white part only)
• 1 clove garlic
• ½ a red chilli (optional)
• 1 x 400g tin of plum tomatoes
• 1 x 80g tin tuna in spring water (sustainably sourced, please!)
• 130g dried spaghetti
• 2 sprigs fresh basil
• Parmesan cheese, for serving
• Olive oil
• Salt and pepper

How to Make It

Soften your base:

Halve the leek, give it a good rinse, and finely slice the white bit (save the green tops for stock). Peel and finely chop the garlic. If you’re using chilli, de-seed and slice it too.

Start the sauce:

Add a splash of olive oil to a large non-stick pan and cook the leek, garlic, and chilli (if using) over medium heat for about 5 minutes until soft and fragrant — not browned, just sweet.

Add the tomatoes and tuna:

Scrunch in the tinned tomatoes with your hands or mash them up with a spoon. Add a quarter-tin of water to rinse out the last bits and pour it in. Drain the tuna and flake it into the pan. Season with black pepper and a small pinch of salt.

Let it simmer gently:

Turn the heat down and let the sauce bubble gently while you get the pasta going. Stir every now and then so nothing sticks.

Cook the pasta:

Boil a big pot of salted water and cook your spaghetti according to the packet. Just before draining, save a mug of that starchy water — it’s magic for the sauce.

Bring it all together:

Drain the pasta and toss it straight into the pan with the sauce. Add a splash of the reserved pasta water and stir everything together over low heat until glossy and well-coated.

Finish and serve:

Use tongs to twirl the pasta into bowls. Tear over some fresh basil leaves and finish with a generous grating of Parmesan. Maybe a drizzle of olive oil too, if you’re feeling bougie.

Common Mistakes and How to Dodge Them

Why is my sauce watery?
It likely didn’t simmer long enough. Let it bubble gently so the tomatoes break down and thicken. Or add less rinsing water next time.

Can I skip the chilli?
Totally — it’s optional. Add it only if you like a little warmth. Not essential, but it does add a cheeky kick.

My pasta isn’t saucy enough!
That’s what the pasta water’s for! Don’t forget to use it — it helps everything cling like a culinary glue.

I forgot to save pasta water!
Been there. Just use a splash of warm tap water — not as good, but better than nothing.

Storage and Reheating

• Fridge: Sauce keeps well for 3 days in a sealed container.
• Freezer: Double the sauce and freeze portions — perfect for future you.
• Microwave: Reheat gently, splash in water if needed to loosen.
• Stovetop: Toss leftovers in a pan with a splash of water, heat slowly.
• Pasta and sauce separate?
  Honestly, better to mix fresh, but leftovers still taste fab.

Frequently Asked Questions

Can I use a different pasta?
Of course. Penne, fusilli, linguine — whatever you’ve got.

Is this recipe kid-friendly?
Yes! Just skip the chilli and maybe chop the leek super fine.

Can I add more veggies?
Yep. A handful of spinach or frozen peas stirred in at the end is brilliant.

What if I don’t have tuna?
Try canned mackerel or even some cooked lentils for a veggie twist.

Nutrition Facts (Per Serving):

• Calories: ~400
• Fat: 12g
• Carbs: 50g
• Protein: 20g
• Sodium: 480mg
• Sugar: 6g