Tuna Pasta

Name: Tuna Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 serving
Ingredients: 1 pound pasta; 10-12 ounces canned yellowfin tuna; 2 Tbsp capers; 1/4 cup parsley; 5 cloves garlic; 1/2 tsp crushed hot red pepper flakes; 1/4 cup olive oil; 1/4 cup extra virgin olive oil; 1 1/2 cups pasta water

User Reviews

5.0

15 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
4
Calories
651 kcal
Course
Main Course
Cuisine
Italian

Tuna Pasta

Gary Gonzalez

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Tuna pasta is a super simple Italian recipe bursting with a ton of fresh flavor! It takes under thirty minutes to make and only has a few ingredients.

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Ingredients

Servings

1 pound pasta
10-12 ounces canned yellowfin tuna
2 Tbsp capers
1/4 cup parsley
5 cloves garlic
1/2 tsp crushed hot red pepper flakes
1/4 cup olive oil
1/4 cup extra virgin olive oil
1 1/2 cups pasta water

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Instructions

Cook pasta to al dente in (2 Tbsp per gallon) salted water. Finely chop parsley. Slice garlic cloves and rinse 2 Tablespoons of capers to remove salt.
In large pan saute garlic until golden (about 3-4 minutes) on medium heat in a 1/4 cup of olive oil. After garlic is golden add the capers to the pan.
Next add the tuna pieces and crushed red pepper flakes to the pan. Break the tuna apart with a wooden spoon.
Reserve pasta water before draining and add half a cup of it to the pan. Bring to a simmer with the tuna and cook for 1-2 minutes. Add the parsley and cook 1 minute more.
Add the al dente pasta to the tuna sauce and toss to coat well. Cook for 1-2 minutes in the tuna sauce, then turn off the heat. Taste test and adjust salt/pepper and crushed pepper levels if required. Add the 1/4 cup of extra virgin olive oil and mix once more.
Before serving, if dry, use some of the pasta water (1 ounce at a time) to thin out the pasta and get the perfect consistency. Enjoy!

Notes

No extra salt was added due to the addition of the capers. Adjust according to personal taste.
Use the pasta water to get the sauce just right and to avoid it drying out before serving.
Yellowfin tuna fillets packed in oil are preferred, but canned albacore can be used.