If you are looking for a quick, delicious meal that doesn’t require a lot of time or fancy ingredients, look no further than the most amazing canned tuna pasta! This dish is perfect for busy weeknights or when you need a fast lunch. With its simple ingredients and straightforward preparation, you can have a tasty pasta dish on the table in no time.
Why Make This Recipe
This recipe is not only easy to make, but it is also bursting with flavor. Canned tuna is a great source of protein, and it pairs beautifully with pasta, garlic, and lemon. Plus, this dish is budget-friendly and can be made with pantry staples. You’ll love how satisfying and comforting it is, making it perfect for everyone in the family.
How to Make The Most Amazing Canned Tuna Pasta
Ingredients:
- 200g / 7oz spaghetti (or other thin long pasta)
- 1 tbsp cooking salt (for cooking pasta)
- 285g/10 oz (approx) canned tuna in oil (drained, oil reserved)
- 2 cloves garlic (finely minced)
- 2 anchovy fillets (minced)
- 1/2 tsp chili flakes / red pepper flakes (can skip)
- 2 tsp baby capers (or finely chopped pickles)
- 1 tbsp parsley (finely chopped, ok to skip)
- 1 tsp lemon zest
- 2 tbsp lemon juice (sub 1 tbsp apple cider or sherry vinegar)
- 1/4 tsp cooking/kosher salt
- 1/4 tsp black pepper
Directions:
Cook Pasta: Bring 3 liters / 3 quarts of water to a boil with 1 tablespoon of salt. Cook the pasta according to the packet time minus 1 minute. Just before draining, scoop out about 1 cup of pasta cooking water, then drain the pasta.
Sauté Aromatics: In the same pot, heat the reserved oil from the tuna cans over medium heat. Add minced garlic, anchovies, and chili flakes. Cook and stir for 1 minute until fragrant.
Toss Pasta: Add the cooked pasta, capers, and 1/3 cup of reserved pasta water. Toss everything together using two spatulas for about 2 minutes.
Add Tuna: Turn off the heat. Gently add the tuna, parsley, lemon zest, lemon juice, cooking/kosher salt, and black pepper. Toss gently to mix everything through, trying to keep some tuna chunks intact.
Serve: Enjoy immediately!
How to Serve The Most Amazing Canned Tuna Pasta
This pasta dish is best served fresh, straight from the pot. You can plate it up and sprinkle a little extra parsley or lemon zest on top for a burst of color and freshness. Pair it with a simple green salad or some crusty bread for a complete meal.
How to Store The Most Amazing Canned Tuna Pasta
If you have leftovers, let the pasta cool down and then store it in an airtight container in the fridge. It will stay fresh for up to 3 days. To reheat, add a splash of water to the pasta and warm it in a saucepan until heated through.
Tips to Make The Most Amazing Canned Tuna Pasta
- Use Quality Tuna: Opt for good-quality canned tuna, as it will greatly affect the flavor of the dish.
- Add Veggies: You can toss in some frozen peas or spinach for added nutrition and color.
- Adjust Seasoning: Feel free to tweak the spices to suit your taste, whether you like it more spicy or milder.
Variation
For a different twist, try adding olives or sun-dried tomatoes for extra flavor. You could also swap the pasta for whole wheat or gluten-free options.
FAQs
Can I use fresh tuna instead of canned?
- Yes! Just make sure to cook the fresh tuna properly before adding it to the pasta.
Can I skip the anchovies?
- Absolutely! If you prefer to keep it vegetarian or don’t like anchovies, you can leave them out.
Is this recipe suitable for meal prep?
- Yes! This pasta can be made ahead and enjoyed for lunch throughout the week. Just store it in airtight containers.
With this simple recipe, you can enjoy a hearty and flavorful meal that is perfect for any occasion. Try out the most amazing canned tuna pasta today and enjoy every bite!
Canned Tuna Pasta
Ingredients
Pasta and Cooking Ingredients
- 200 g spaghetti (or other thin long pasta)
- 1 tbsp cooking salt (for cooking pasta)
Main Ingredients
- 285 g canned tuna in oil (drained, oil reserved)
- 2 cloves garlic (finely minced)
- 2 fillets anchovy (minced)
- ½ tsp chili flakes / red pepper flakes can skip
- 2 tsp baby capers (or finely chopped pickles)
- 1 tbsp parsley (finely chopped) ok to skip
- 1 tsp lemon zest
- 2 tbsp lemon juice sub 1 tbsp apple cider or sherry vinegar
- ¼ tsp cooking/kosher salt
- ¼ tsp black pepper
Instructions
Cook Pasta
- Bring 3 liters / 3 quarts of water to a boil with 1 tablespoon of salt. Cook the pasta according to the packet time minus 1 minute. Just before draining, scoop out about 1 cup of pasta cooking water, then drain the pasta.
Sauté Aromatics
- In the same pot, heat the reserved oil from the tuna cans over medium heat. Add minced garlic, anchovies, and chili flakes. Cook and stir for 1 minute until fragrant.
Toss Pasta
- Add the cooked pasta, capers, and 1/3 cup of reserved pasta water. Toss everything together using two spatulas for about 2 minutes.
Add Tuna
- Turn off the heat. Gently add the tuna, parsley, lemon zest, lemon juice, cooking/kosher salt, and black pepper. Toss gently to mix everything through, trying to keep some tuna chunks intact.
Serve
- Enjoy immediately!
