Tagliatelle with Roasted Garlic, Tomatoes, and Tuna

Tagliatelle with Roasted Garlic, Tomatoes, and Tuna. A rustic Italian-inspired pasta that’s simple, comforting, and full of flavor.

There’s a certain magic that happens when you roast tomatoes and garlic together. The tomatoes soften and burst, their juices caramelizing just enough to create a naturally rich sauce, while the garlic mellows into something sweet and buttery, The whole kitchen comes alive and fills with that comforting, herby aroma that feels like home. Combine that with a good solid white albacore tuna, a splash of white wine, and wide ribbons of tagliatelle, and you’ve got a dish that tastes like it came straight from a cozy seaside kitchen.

I know, I know...hot tuna with noodles?? My husband was a bit freaked out by it too, but if you grew up Italian like I did, this may be a familiar dish. My version is a rustic take on an Italian classic, and if you are a tuna person, it may become one of your new go-to's for pasta dishes. Finish it off with a handful of fresh basil and you’ve got an effortlessly elegant meal that’s as easy as it is delicious.

Tagliatelle with Roasted Garlic, Tomatoes, and Tuna Ingredients

For the Roasted Tomatoes and Garlic

• 24 oz grape tomatoes

• 12 cloves garlic, peeled

• 4 tbsp olive oil

Add a Pinch of each:

• dried basil plus 1 tsp

• marjoram

• thyme

• parsley plus 1 tsp

• tarragon

For the Sauce

• 1 small onion, finely chopped

• 2 tbsp olive oil (plus more if needed)

• 1/3 cup dry white wine

• Roasted tomato and garlic mixture (from above)

• 1 (12 oz) can white albacore tuna, drained

• Salt and pepper, to taste

For the Pasta

• 1 lb tagliatelle

• 1 large bunch fresh basil, chopped

• Pasta water (as needed)

Instructions

1. Roast the Tomatoes and Garlic

   Preheat your oven to 400F (200C). Spread the grape tomatoes and garlic cloves in a baking dish and drizzle with olive oil. Sprinkle over the dried herbs and toss gently to coat. Roast until the tomatoes begin to pop and turn lightly browned on top. Once done, mash don't blend the tomatoes and garlic together into a sauce and set aside. (A fork works fine or a potato masher) The sauce should be chunky and rustic.

2. Build the Sauce

   In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and saute until soft and translucent. Pour in the white wine and let it simmer for a minute or two, allowing the liquid to reduce slightly. Add the roasted tomato and garlic mixture, stirring to combine. Simmer for about 10 minutes.

3. Add the Tuna

   Gently fold in the drained tuna, breaking it apart slightly so it distributes evenly. Keep the sauce warm over low heat.

4. Cook the Pasta While You are Building the Sauce

   Bring a large pot of salted water to a boil. Add the tagliatelle and cook until al dente, just a bit firm, since it will continue to cook in the sauce.

5. Combine Everything

   As the sauce is cooking, use tongs to transfer the tagliatelle directly into the pan with the sauce, bringing a bit of pasta water along. Toss constantly to coat the pasta, adding more pasta water, one small ladle at a time until the sauce reaches a creamy texture and your preferred consistency.

6. Finish and Serve

   Just before serving, add the fresh chopped basil and toss again to distribute the flavor. Taste and adjust seasoning if needed. Serve immediately with a drizzle of olive oil and a sprinkle of sea salt over the top.

This pasta has everything you want in a weeknight meal, simple ingredients, minimal fuss, and bold, satisfying flavor. The roasted garlic and herbs bring warmth, the wine and tomatoes add brightness, and the tuna gives it a hearty, protein packed coastal flair.

It’s rustic Italian comfort in a bowl, nourishing, fragrant, and perfect for anyone who enjoys the clean, bold flavors of Mediterranean cooking. It’s comforting enough for a quiet weeknight yet elegant enough to serve when guests drop by. If you’ve never paired tuna with roasted tomatoes before, give this recipe a try, it just might become one of your new favorites.

As always, happy cooking!

Jennifer