Name: Ultimate Canned Tuna Pasta
Cook time: 15 min
Total time: 15 min
Ingredients: 200 g spaghetti; 1 tbsp cooking salt; 285 g canned tuna in oil, drained, oil reserved; 2 clove garlic, finely minced; 2 anchovy fillets, minced; 1/2 tsp chilli flakes; 2 tsp baby capers; 1 tbsp parsley, finely chopped; 1 tsp lemon zest; 2 tbsp lemon juice

This tuna pasta recipe uses common pantry ingredients to create a flavorful dish. It’s a straightforward method for preparing canned tuna, moving beyond typical casseroles for a quick meal.

⏱ Time: 10 min

👥 Servings: 2-3

📊 Level: Easy

🥗 10 ingredients

Ultimate Canned Tuna Pasta

This canned tuna pasta recipe is a game-changer, transforming humble pantry staples into a surprisingly sophisticated and incredibly flavorful dish. Forget bland, mushy tuna casseroles; this recipe focuses on bright, zesty notes and satisfying textures that will leave you wondering how something so simple can taste so good. Perfect for weeknight dinners when time is short but you crave something more exciting than the usual, this tuna pasta comes together in under 20 minutes. It’s proof that del

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Cook Time 15

Total Time 15

Servings: 3

Course: Main Course

Calories: 450

Ingredients Method Notes

Ingredients

200 g spaghetti
1 tbsp cooking salt
285 g canned tuna in oil, drained, oil reserved
2 clove garlic, finely minced
2 anchovy fillets, minced
1/2 tsp chilli flakes
2 tsp baby capers
1 tbsp parsley, finely chopped
1 tsp lemon zest
2 tbsp lemon juice

Method

Bring 3 litres of water to the boil with 1 tbsp salt. Cook pasta per packet directions minus 1 minute. Reserve ~1 cup pasta water before draining.
In the same pot, heat reserved tuna oil over medium heat. Add garlic, anchovies, and chilli flakes. Cook and stir for 1 minute until fragrant.
Add drained pasta and capers to the pot with 1/3 cup reserved pasta water. Toss vigorously with 2 spatulas for 2 minutes, emulsifying the sauce.
Turn off the heat. Add drained tuna, parsley, lemon zest, and lemon juice. Season with salt and pepper to taste. Gently toss to combine, keeping some tuna chunks intact.
Serve immediately, garnished with extra parsley and lemon zest if desired.

Notes

– Reserve at least 1/3 cup of pasta cooking water – the starch in it is crucial for creating a silky, emulsified sauce that clings to the pasta.
– Don’t overcook the garlic and anchovies; cook them just until fragrant (about 1 minute) to avoid a bitter taste.
– Gently fold in the tuna at the end and try to keep some larger chunks for texture. Over-mixing can make the tuna mushy.
– This dish is best served immediately while the pasta is hot and the sauce is fresh. Adjust seasoning (salt, pepper) just before serving.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

Reserve at least 1/3 cup of pasta cooking water – the starch in it is crucial for creating a silky, emulsified sauce that clings to the pasta.
Don’t overcook the garlic and anchovies; cook them just until fragrant (about 1 minute) to avoid a bitter taste.
Gently fold in the tuna at the end and try to keep some larger chunks for texture. Over-mixing can make the tuna mushy.
This dish is best served immediately while the pasta is hot and the sauce is fresh. Adjust seasoning (salt, pepper) just before serving.

This tuna pasta is a testament to how simple ingredients can create something truly special. Experiment with different pasta shapes or add a sprinkle of red pepper flakes for extra heat. Enjoy this quick, flavorful meal!

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