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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
