5 from 21 votes
20-minute Lemony Mediterranean Pasta
This recipe combines spaghetti with a tomato-tuna sauce enhanced by cinnamon, Italian herbs, lemon zest and juice, and finishes with feta and Parmesan cheeses. The sauce balances sweet, savory, and citrusy flavors with a touch of warmth from the cinnamon. The pasta is cooked and then transferred directly into the sauce, making it silky and well coated. Fresh basil adds a fragrant herbal note. This dish is a quick Mediterranean-style pasta ideal for a satisfying meal using pantry staples and fresh ingredients.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
4
(3 to 4)
Calories:
269 kcal
Cuisine:
Mediterranean
Ingredients
- 5 ounces spaghetti (or linguine, tagliatelle, or any other pasta)
- 1 onion chopped
- 2 cloves garlic crushed
- 1 teaspoon ground cinnamon
- 1 teaspoon mixed Italian herbs (or choose 1: thyme, oregano, basil)
- 1 can cherry tomato 14-ounce or 400-gram can) Ordinary canned chopped tomatoes are fine too
- 1 pinch chili flakes (optional)
- 1 tablespoon honey
- 6.5 ounces tuna (1 can or 185 grams) Drained. I usually go for tuna in spring water or in olive oil
- 1 lemon zest and juice
- ¼ cup Parmesan Cheese grated
- ½ bunch basil plus a little extra to garnish (or parsley if basil isn't available, fresh
- salt to taste
- black pepper to taste
- ⅓ cup feta cheese crumbled or cubed (around 50 grams or 1.75 ounces)
to serve
- bread
- olive oil
- salt
- green salad optional, fresh green salad; toasted bread with olive oil and salt
Instructions
- Cook the pasta according to the cooking instructions.
- Meanwhile, soften the onion in a little olive oil in a frying pan or large saucepan. After a few minutes, add the garlic and cook for a minute longer. Then add the cinnamon and dried herbs and cook for another few seconds.
- Add the tomatoes and around half a cup of water to the pan. Simmer for around 5 minutes or until the sauce has reduced slightly and the pasta is cooked. Stir in the honey.
- Now stir in the tuna, lemon zest and juice, parmesan cheese and fresh herbs. Grind in some salt and black pepper to taste.
- Use kitchen tongs (or a slotted spoon if not using long pasta) to lift the pasta straight out of the water and into the tomato sauce. Add the feta cheese. Stir well, adding a ladle or two of pasta cooking water if needed.
- Serve into bowls immediately. Sprinkle with extra parmesan and fresh herbs if you like.
Cup of Yum
Notes
- Prepare all ingredients before starting so the sauce can be cooked while pasta boils.
- Use kitchen tongs or a slotted spoon to transfer pasta from water to sauce to achieve a silky consistency.
- Feel free to substitute linguine, tagliatelle, or pappardelle for spaghetti.
- A pinch of chili flakes or finely chopped chili adds mild heat; omit if preferred.
- If fresh basil is unavailable, parsley with a teaspoon of dried basil works as a substitute.
- Serve with toasted bread and a fresh green salad to round out the meal.
Nutrition Information
Calories
269kcal
(13%)
Carbohydrates
38g
(13%)
Protein
18g
(36%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Cholesterol
32mg
(11%)
Sodium
358mg
(15%)
Potassium
274mg
(6%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
206IU
(4%)
Vitamin C
17mg
(19%)
Calcium
182mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 (3 to 4)
Amount Per Serving
Calories 269
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 38g | 13% |
| Protein | 18g | 36% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 32mg | 11% |
| Sodium | 358mg | 15% |
| Potassium | 274mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 206IU | 4% |
| Vitamin C | 17mg | 19% |
| Calcium | 182mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.