Spicy Tuna Tomato Macaroni

Punchy, pantry-friendly macaroni tossed in a spicy tomato sauce with savory tuna—comforting, quick, and surprisingly bold.

Ingredients

• 200 g macaroni
• 1 tbsp olive oil
• 2 cloves garlic, finely chopped *(pantry staple)*
• 1/2 tsp chili flakes or chili powder *(from assorted spices)*
• 1 tsp paprika or smoked paprika *(optional but great, from assorted spices)*
• 1 x 400 g can tomatoes
• 1–2 tbsp tomato ketchup (for sweetness/body)
• 1 tsp soy sauce
• 1 tsp vinegar (white or any you have)
• 1 x can tuna, drained (about 120–185 g drained, depending on can size)
• Salt and black pepper *(pantry staples)*
• Crushed crackers, to serve (optional “pangrattato” style topping)

Method

• 1

  Step 1: Boil the pasta

  Bring a pot of well-salted water to a boil. Cook macaroni until just tender (1 minute less than packet time). Scoop out **1/2 cup pasta water**, then drain.

• 2

  Step 2: Start the spicy base

  In a large pan over medium heat, warm olive oil. Add garlic and cook until fragrant, about **30 seconds** (don’t let it brown). Stir in chili and paprika; toast **10–15 seconds** to bloom the spices.

• 3

  Step 3: Build the sauce

  Add canned tomatoes, ketchup, soy sauce, and vinegar. Stir well, breaking up tomatoes with a spoon. Simmer **6–8 minutes**, stirring occasionally, until slightly thickened and the raw tomato edge mellows.

• 4

  Step 4: Add tuna (gently)

  Stir in drained tuna and simmer **1–2 minutes** just to warm through. Taste and adjust: more chili for heat, a touch more ketchup if too sharp, or a pinch of salt if it tastes flat.

• 5

  Step 5: Toss with pasta

  Add macaroni to the sauce with a splash of reserved pasta water (start with **2–3 tbsp**). Toss over medium heat for **30–60 seconds** until the sauce clings to the pasta. Add more pasta water as needed to loosen.

• 6

  Step 6: Serve

  Bowl it up and top with **crushed crackers** for crunch if you like. Finish with black pepper.

Tips

• **Cracker crunch topping:** Crush crackers and toast them in a dry pan for **2–3 minutes** until lightly golden, then sprinkle over pasta.
• **Heat control:** If using chili powder instead of flakes, start with **1/4 tsp**, then build—some blends are much hotter.
• **Sauce too acidic?** Add an extra **1–2 tsp ketchup** and simmer 1 minute; it rounds out sharpness without needing sugar.
• **Storage:** Keeps **3 days** in the fridge. Reheat with a small splash of water to loosen the sauce.
• **Serve with:** More crushed crackers on the side, or a drizzle of olive oil right before eating for a richer finish.

Nutrition (per serving, estimate)