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