The Most Amazing Canned Tuna Pasta Recipe

Introduction

This canned tuna pasta is a simple yet flavorful dish that comes together quickly with pantry staples. It combines savory tuna, garlic, and a hint of lemon for a bright, satisfying meal perfect for weeknights.

Ingredients

• 200g / 7oz spaghetti (or other thin long pasta)
• 1 tbsp cooking salt (for cooking pasta)
• 285g / 10oz canned tuna in oil, drained with oil reserved (about 3 x 95g / 3.5oz cans)
• 2 cloves garlic, finely minced
• 2 anchovy fillets, minced
• 1/2 tsp chilli flakes or 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 1 tbsp apple cider or sherry vinegar)
• 1/4 tsp cooking or 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 packet instructions, reducing the time by one minute. Just before draining, reserve about 1 cup of the pasta cooking water, then drain the pasta.
2. Step 2: In the same pot, heat the reserved tuna oil over medium heat. Add the minced garlic, anchovy fillets, and chilli flakes. Cook and stir for about 1 minute until fragrant.
3. Step 3: Return the drained pasta to the pot along with the capers and about 1/3 cup of the reserved pasta water. Toss everything together vigorously with two spatulas for 2 minutes to combine and coat the pasta.
4. Step 4: Turn off the heat. Add the canned tuna, finely chopped parsley, lemon zest, lemon juice, salt, and pepper. Gently toss to mix, trying to keep some chunks of tuna intact.
5. Step 5: Serve the pasta immediately while warm.

Tips & Variations

• For a milder dish, omit the chilli flakes or reduce the amount to suit your taste.
• If you prefer, substitute baby capers with finely chopped pickles for a similar tangy bite.
• Fresh parsley adds brightness but can be skipped if unavailable.
• Try adding a handful of cherry tomatoes or olives for extra flavor and texture.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce. This dish is best enjoyed fresh for optimal flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, you can use other thin long pasta like linguine, fettuccine, or even angel hair. Just adjust the cooking time according to the package instructions.

Do I need to use anchovies in the recipe?

Anchovies add a rich, savory depth to the sauce, but if you prefer not to use them, you can omit them. The dish will still be tasty but with a less umami punch.

The Most Amazing Canned Tuna Pasta Recipe

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★★★★★

4.5 from 146 reviews

• Author: Mariam
• Total Time: 20 minutes
• Yield: 4 servings 1x

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Description

This canned tuna pasta recipe is a quick and flavorful dish combining tender spaghetti with a savory blend of tuna, garlic, anchovies, capers, and a zesty lemon finish. Perfect for a satisfying weeknight meal, it utilizes pantry staples and comes together in just over 20 minutes with a delightful balance of salty, tangy, and mildly spicy flavors.

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Ingredients

Scale 1x2x3x

Pasta

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

Tuna Sauce

• 285g / 10 oz canned tuna in oil, drained (approx 3 x 95g / 3.5oz cans; reserve oil)
• 2 cloves garlic, finely minced
• 2 anchovy fillets, minced
• 1/2 tsp chili flakes or 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 1 tbsp apple cider vinegar or sherry vinegar)
• 1/4 tsp cooking or 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 spaghetti and cook per the package instructions minus 1 minute for a slightly firm texture. Before draining, scoop out about 1 cup of pasta cooking water, then drain pasta thoroughly.
2. Sauté aromatics: Using the same pot, heat the reserved tuna oil over medium heat. Add minced garlic, anchovy fillets, and chili flakes. Cook and stir for about 1 minute until fragrant and anchovies begin to dissolve.
3. Toss pasta: Return the drained pasta to the pot. Add capers and 1/3 cup of the reserved pasta water. Toss the pasta vigorously with two spatulas for 2 minutes to combine flavors and create a light sauce that coats the noodles.
4. Add tuna: Turn off the heat. Gently fold in the drained tuna, chopped parsley, lemon zest, lemon juice, salt, and black pepper. Toss carefully to distribute ingredients without breaking up the tuna chunks too much.
5. Serve immediately: Plate the pasta right away to enjoy the fresh, bright flavors at their best.

Notes

• Use good quality canned tuna in oil for the best flavor; reserve the oil to add richness to the sauce.
• Anchovies add umami depth; omit if you prefer a milder taste but they contribute significantly to the overall flavor.
• Chili flakes are optional and can be adjusted or skipped depending on your heat preference.
• You can substitute lemon juice with apple cider or sherry vinegar for a different acidity profile.
• Reserve pasta water is important to help emulsify the sauce and coat the noodles evenly.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: canned tuna pasta, quick pasta recipe, easy dinner, Italian pasta, tuna in oil, lemon pasta, capers, anchovies