The Easiest Tuna Pasta Recipe
Tuna Pasta is a classic dish that’s a go-to for many because it’s quick and easy to make, uses pantry staples and is absolutely delicious. It’s also the perfect solution for a last-minute lunch or simple weeknight dinner.
Tuna Pasta: A Simple Classic
I wanted to develop a tuna pasta recipe that would use mostly pantry staples making it perfect for this nights when you’re out of ideas and want something deeply delicious but don’t want to be in the kitchen for more than 20 minutes. The result is this pasta dish that is so insanely savory, packed with zesty, lemony, salty flavors. Add a pinch of chilli flakes for heat and you have a super satifying meal, done in minutes!
Ingredients You’ll Need
- Tuna. I used canned tuna in brine but tuna canned in oil is most often more delicious, albeit slightly higher in calories. This recipe also works incredibly well with other types of tinned fish. Mackerel, salmon, sardines and even mussels will be scrumptious in this dish.
- Olive oil. Avocado oil is a good substitute.
- Anchovies. This is optional but it adds such umami deliciousness to the sauce.
- Capers.
- Lemon juice and zest.
- Fresh parsley. Chives would be delicious too.
- Chilli flakes/red pepper flakes. Optional.
- Pasta. I used spaghetti but any pasta shape will work.
- Salt and black pepper.
How To Make Tuna Pasta
- Cook the pasta: Bring a large pot of salted water to the boil over high heat then add the pasta and cook for 8-10 minutes, or according to package instructions, until the pasta is al dente. Reserve 1 cup of cooking water then drain.
- Make the tuna pasta sauce: While the pasta is cooking, add a few tablespoons of olive oil to a large pan set over medium heat. Add the sliced garlic, anchovies and capers. Mash the anchovies into the oil and cook for a minute then add the drained tune, chopped parsley and chilli flakes. Squeeze in the lemon juice and add lemon zest then season with salt and pepper.
- Combine and serve: Add the drained pasta and a splash or two of the reserved cooking water the pan then toss to combine. Grate over Parmesan cheese and serve.
Can I make this ahead?
Leftovers can be kept in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water over medium-low heat until hot before serving.
Serving Suggestions
This pasta is a delicious dish on its own but a big side salad and a side of garlic bread would be delicious side dishes.
Ingredients
- 1 lb (500g) spaghetti use any pasta shape of your choice
- 2 tbsp olive oil
- 4 garlic cloves sliced
- 3 anchovy fillets
- 4 tbsp capers drained
- pinch chilli flakes (optional)
- 2 cans (approximately 5oz/150g) tuna drained
- 3 tbsp chopped parsley
- 1 lemon juice and zest
- salt and black pepper to taste
Instructions
- Bring a large pot of salted water to the boil over high heat.
- Once boiling, add the pasta and cook for 8-10 minutes, or according to package instructions, until al dente.
- Reserve 1 cup of cooking water then drain.
- While the pasta is cooking, add the olive oil to a large pan set over medium heat.
- Add the sliced garlic, anchovies and capers.
- Cook for 1 minutes, mashing the anchovies into the oil, until fragrant.
- Add the drained tuna, parsley and chilli flakes then stir to combine.
- Add the lemon juice and zest and season to taste.
- Add the drained pasta and a generous splash of the pasta water then toss to combine.
- Serve the pasta with a generous grating of Parmesan cheese and a sprinkle of parsley.