Description
A quick and flavorful canned tuna pasta recipe featuring garlic, anchovies, capers, and a zesty lemon finish. Perfect for a satisfying weeknight meal using pantry staples.
Ingredients
Scale
Pasta
- 200g / 7oz spaghetti (or other thin long pasta)
- 1 tbsp cooking salt (for cooking pasta)
Tuna Mixture
- 285g / 10 oz canned tuna in oil (drained, oil reserved, approx 3 x 95g/3.5oz cans)
- 2 cloves garlic (finely minced)
- 2 anchovy fillets (minced)
- 1/2 tsp chili flakes / red pepper flakes (optional)
- 2 tsp baby capers (or finely chopped pickles)
- 1 tbsp parsley (finely chopped, optional)
- 1 tsp lemon zest
- 2 tbsp lemon juice (or substitute with 1 tbsp apple cider or sherry vinegar)
- 1/4 tsp cooking/kosher salt
- 1/4 tsp black pepper
Instructions
- Cook pasta: Bring 3 litres (3 quarts) of water to a boil with 1 tablespoon of salt. Cook the spaghetti according to the package instructions, but reduce the cooking time by one minute for al dente. Just before draining, scoop out about 1 cup of the pasta cooking water then drain the pasta thoroughly.
- Sauté aromatics: Using the same pot, heat the reserved oil from the tuna cans over medium heat. Add the minced garlic, anchovies, and chili flakes. Cook and stir for about 1 minute until fragrant and well combined.
- Toss pasta: Return the drained pasta to the pot along with the baby capers and approximately 1/3 cup of the reserved pasta water. Toss vigorously with two spatulas for 2 minutes to combine and coat the pasta evenly.
- Add tuna and season: Turn off the heat. Gently fold in the drained tuna, finely chopped parsley, lemon zest, lemon juice, salt, and black pepper. Toss carefully to retain some tuna chunks for texture.
- Serve immediately: Plate the pasta while warm, making sure to serve it right away for the best flavor and texture.
Notes
- Note 1: Use good quality canned tuna in oil for best flavor; reserve the oil to sauté the aromatics.
- Note 2: Anchovy fillets add depth and umami to the dish but can be skipped if unavailable.
- Note 3: Chili flakes provide a gentle heat; adjust amount or omit according to preference.
- Substitute lemon juice with apple cider vinegar or sherry vinegar if desired.
- Reserve some pasta water as it helps bind the sauce and pasta together.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: canned tuna pasta, quick pasta recipe, easy tuna pasta, spaghetti with tuna, pantry pasta dish
