The most amazing canned tuna pasta
A quick, flavorful, and satisfying meal featuring pasta and canned tuna, perfect for a weeknight dinner.
Equipment
- Pot
- spatula
Ingredients
Main Ingredients
- 200 g spaghetti or other thin long pasta
- 1 tablespoon cooking salt for cooking pasta
Tuna sauce
- 285 g canned tuna in oil drained, oil reserved
- 2 clove garlic finely minced
- 2 fillets anchovy minced
- ½ teaspoon chilli flakes can skip
- 2 teaspoon baby capers or finely chopped pickles
- 1 tablespoon parsley finely chopped, ok to skip
- 1 teaspoon lemon zest
- 2 tablespoon lemon juice sub 1 tablespoon apple cider or sherry vinegar
- ¼ teaspoon cooking/kosher salt
- ¼ teaspoon black pepper
Instructions
Cooking Instructions
- Bring 3 litres / 3 quarts of water to the boil with the 1 tablespoon of salt. Cook pasta per the packet time minus 1 minute. Just before draining, scoop out ~1 cup pasta cooking water, then drain the pasta.
- In the same pot, heat the reserved oil from the tuna cans over medium heat. Add the garlic, anchovies and chilli flakes. Cook and stir for 1 minute.
- Add the pasta, capers and ⅓ cup of reserved pasta water. Toss using 2 spatulas for 2 minutes.
- Turn off the heat. Add tuna, parsley, lemon zest, juice, salt and pepper. Toss gently to mix through – try to keep some tuna chunks.
- Serve immediately!
Notes
Leftovers will keep for 2 days in the fridge. Reheat with a splash of pasta cooking water for best results.
Nutrition
Serving: 1servingCalories: 637kcalCarbohydrates: 77gProtein: 41gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 53mgSodium: 4157mgPotassium: 531mgFiber: 4gSugar: 3gVitamin A: 257IUVitamin C: 9mgCalcium: 66mgIron: 4mg
Tried this recipe?Let us know how it was!