The most amazing canned tuna pasta!
User Reviews
5
-
Prep Time
10 mins
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Cook Time
15 mins
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Servings
2
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Calories
637 kcal
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Course
Main Course
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Cuisine
Italian
The most amazing canned tuna pasta!
Description
The most amazing canned tuna pasta highlights canned tuna in oil combined with garlic, anchovies, and capers to create a robust sauce for spaghetti. Anchovies and chili flakes provide umami and mild heat, while lemon juice and zest add freshness and acidity. The pasta is cooked just shy of al dente and finished by tossing in the aromatic oil from the tuna cans, which carries the infused savory flavors throughout. By adding reserved pasta water, the sauce gains a loose, cohesive texture that coats each strand.
Flavor notes are balanced between the savory anchovies, salty capers, and bright citrus, resulting in a well-rounded and slightly piquant dish with tender tuna pieces maintaining their shape. The timing of finishing the tuna off heat preserves texture and prevents over-breaking.
This pasta is well suited for a quick weekday meal using pantry ingredients, especially when fresh herbs like parsley are on hand to add a touch of color and mild herbaceousness. It serves two comfortably and is best enjoyed immediately after preparation to maintain the pasta's texture.
Leftovers keep up to 2 days refrigerated but may lose ideal texture upon reheating. Reheating with a splash of water can help restore moisture. Adjust chili flakes according to taste for mild warmth.
Ingredients
- 200g / 7oz spaghetti , or other thin long pasta
- 1 tbsp salt for cooking pasta, cooking
Tuna sauce:
- 285g/ 10 oz (approx) tuna drained, oil reserved (I use 3 x 95g/3.5oz cans, Note 1, canned in oil
- 2 clove garlic , finely minced
- 2 anchovy fillet minced (Note 2
- 1/2 tsp chili flakes can skip, Note 3, or red pepper flakes
- 2 tsp capers or finely chopped pickles, baby
- 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 kosher salt cooking salt
- 1/4 tsp black pepper
Instructions
- Cook pasta - Bring 3 litres / 3 quarts of water to the boil with the 1 tablespoon of salt. Cook pasta per the packet time minus 1 minute. Just before draining, scoop out ~1 cup 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 the garlic, anchovies and chilli flakes. Cook and stir for 1 minute.
- Toss pasta - Add the pasta, capers and 1/3 cup of reserved pasta water. Toss using 2 spatulas for 2 minutes.
- Add tuna - Turn off the heat. Add tuna, parsley, lemon zest, juice, salt and pepper. Toss gently to mix through - try to keep some tuna chunks.
- Serve immediately!
Notes
- The amount of tuna can be adjusted slightly, using about three small lunch-size 95g cans to serve two people.
- If using tuna canned in brine, supplement with extra virgin olive oil for added flavor in place of reserved tuna oil.
- Anchovies add distinct flavor; anchovy paste can substitute if fillets are unavailable. The dish still works well without anchovies when using tuna in oil.
- Chili flakes provide gentle heat, adjustable to personal preference or omitted for no spice.
- Leftover pasta is best reheated gently in a microwave with a splash of water or reserved pasta water to preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 637 kcal
% Daily Value*
| Calories | 637cal | 32% |
| Carbohydrates | 77g | 26% |
| Protein | 41g | 82% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 53mg | 18% |
| Sodium | 4157mg | 173% |
| Potassium | 531mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 257IU | 5% |
| Vitamin C | 9mg | 10% |
| Calcium | 66mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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