The Most Delicious Canned Tuna Pasta Recipe

Introduction

This canned tuna pasta is a quick, flavorful dish perfect for busy weeknights. Combining simple pantry staples with fresh lemon and capers, it delivers a vibrant, satisfying meal in under 20 minutes.

Ingredients

• 200g / 7oz spaghetti (or other thin long pasta)
• 1 tbsp cooking salt (for cooking pasta)
• 285g / 10oz canned tuna in oil (drained, oil reserved; about 3 x 95g/3.5oz cans)
• 2 cloves garlic (finely minced)
• 2 anchovy fillets (minced)
• 1/2 tsp chilli 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 (can substitute 1 tbsp apple cider or sherry vinegar)
• 1/4 tsp cooking/kosher salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Bring 3 litres (3 quarts) of water to a boil with 1 tablespoon of salt. Cook the pasta according to the package instructions, reducing the cooking time by 1 minute. Just before draining, scoop out about 1 cup of the pasta cooking water, then drain the pasta.
2. Step 2: In the same pot, heat the reserved oil from the tuna cans over medium heat. Add the minced garlic, anchovy fillets, and chilli flakes if using. Cook and stir for about 1 minute until fragrant.
3. Step 3: Add the drained pasta, capers, and 1/3 cup of the reserved pasta water to the pot. Toss everything using two spatulas or forks for 2 minutes to combine and allow flavors to meld.
4. Step 4: Turn off the heat. Gently fold in the drained tuna, chopped parsley if using, lemon zest, lemon juice, salt, and black pepper. Toss carefully to keep some chunks of tuna intact.
5. Step 5: Serve immediately and enjoy your quick and flavorful canned tuna pasta!

Tips & Variations

• For extra freshness, add a handful of baby spinach or arugula just before serving.
• If you prefer less heat, omit the chilli flakes or reduce the amount.
• Use whole wheat or gluten-free pasta to suit dietary needs.
• Swap anchovy fillets for a splash of Worcestershire sauce if you don’t have them on hand.
• Finely chopped pickles can substitute for capers to give a similar tangy bite.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, warm gently on the stove or in the microwave, adding a splash of water or olive oil to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use tuna in water instead of tuna in oil?

Yes, you can use tuna in water, but you may want to add a little extra olive oil to the dish to maintain richness and flavor.

What if I don’t have anchovy fillets?

If you don’t have anchovies, you can omit them or replace with a small amount of Worcestershire sauce or soy sauce to add umami depth.

The Most Delicious Canned Tuna Pasta Recipe

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★★★★★

4.7 from 90 reviews

• Author: Jack
• Total Time: 15 minutes
• Yield: 3 servings 1x

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Description

This canned tuna pasta is a quick, flavorful, and satisfying meal featuring spaghetti tossed with aromatic garlic, anchovies, capers, and chili flakes, all combined with tender tuna and brightened with lemon zest and juice. Perfect for a tasty weeknight dinner, it uses pantry staples and cooks in under 20 minutes.

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Ingredients

Scale 1x2x3x

Pasta

• 200g / 7oz spaghetti (or other thin long pasta)
• 1 tbsp cooking salt (for cooking pasta)

Main Ingredients

• 285g / 10oz canned tuna in oil (drained, oil reserved; approximately 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

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Instructions

1. Cook pasta: Bring 3 litres (3 quarts) of water to a boil with 1 tablespoon of salt. Add the spaghetti and cook according to the package instructions minus one minute for al dente texture. Just before draining, scoop out about 1 cup of the pasta cooking water and set aside. Drain the pasta well.
2. Sauté aromatics: Using the same pot, heat the reserved oil from the canned tuna over medium heat. Add the finely minced garlic, minced anchovy fillets, and chili flakes if using. Cook and stir for 1 minute to release flavors and soften the ingredients.
3. Toss pasta: Return the drained pasta to the pot with the sauteed aromatics. Add the capers and around 1/3 cup of the reserved pasta water. Using two spatulas, toss the mixture together for about 2 minutes. This helps the pasta absorb the flavors and the sauce to emulsify slightly.
4. Add tuna and season: Turn off the heat. Gently fold in the drained tuna, chopped parsley (if using), lemon zest, lemon juice, cooking salt, and black pepper. Toss carefully to maintain some chunky pieces of tuna intact and combine all flavors evenly.
5. Serve immediately: Plate the pasta while warm and enjoy this simple, delicious canned tuna pasta at once for the best taste and texture.

Notes

• Using the reserved tuna oil adds extra flavor to the dish, enhancing the taste with a subtle richness.
• The anchovies provide umami depth; if you prefer a milder taste, reduce the amount or omit.
• Chili flakes are optional and can be omitted if you prefer less heat.
• The lemon juice brightens and balances the flavors but can be substituted with apple cider vinegar or sherry vinegar for a slightly different tang.
• Reserve some pasta water before draining to help create a silky sauce when tossing the pasta.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: canned tuna pasta, quick pasta recipe, easy dinner, spaghetti with tuna, Italian pasta, pantry meal, lemon tuna pasta