Classic Tuna Pasta
A comforting, pantry-friendly meal that combines flaky tuna, zesty lemon, and fresh herbs for a quick and satisfying dinner.
Ingredients
- •1 lb (450g) dried spaghetti or fusilli
- •2 cans (5 oz each) tuna in olive oil, drained
- •3 tablespoons extra virgin olive oil
- •3 cloves garlic, thinly sliced
- •1/2 teaspoon red pepper flakes
- •1/4 cup fresh parsley, finely chopped
- •1 tablespoon lemon zest
- •2 tablespoons fresh lemon juice
- •1/2 cup pitted kalamata olives, halved
- •Salt and freshly cracked black pepper to taste
Instructions
- 1
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
- 2
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- 3
Add the sliced garlic and red pepper flakes to the skillet, sautéing for 1-2 minutes until the garlic is fragrant and golden but not burnt.
- 4
Stir in the drained tuna, breaking it up slightly with a wooden spoon, and cook for 2 minutes to warm through.
- 5
Add the olives, lemon zest, and lemon juice to the skillet, stirring to combine.
- 6
Reserve 1/2 cup of the starchy pasta water, then drain the pasta.
- 7
Add the cooked pasta directly into the skillet with the tuna mixture, tossing well to coat.
- 8
Add a splash of the reserved pasta water if the dish seems too dry, then fold in the fresh parsley and season with salt and pepper to taste.
💡 Chef tips
- For a deeper flavor, use tuna packed in oil rather than water, as it provides a richer base for the sauce.
- If you prefer a creamier texture without using dairy, add a tablespoon of capers and a little extra olive oil to emulsify the sauce.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently on the stovetop with a drizzle of water.
✅ How it should turn out
The finished dish should be vibrant and aromatic, featuring perfectly al dente pasta coated in a light, silky oil sauce with savory bursts of tuna and bright, citrusy notes.