Canned Tuna Pasta with Garlic, Anchovies, and Lemon Recipe

Introduction

This delicious canned tuna pasta is quick, flavorful, and perfect for a satisfying weeknight meal. Combining simple pantry staples with bright lemon and savory anchovies, it’s a dish that feels both effortless and special.

Ingredients

• 200g / 7oz spaghetti (or other thin long pasta)
• 1 tbsp cooking salt (for cooking pasta)
• 285g / 10oz canned tuna in oil (drained, oil reserved; about 3 x 95g cans)
• 2 cloves garlic (finely minced)
• 2 anchovy fillets (minced)
• 1/2 tsp chilli flakes / red pepper flakes (optional)
• 2 tsp baby capers (or finely chopped pickles)
• 1 tbsp parsley (finely chopped, optional)
• 1 tsp lemon zest
• 2 tbsp lemon juice (or substitute 1 tbsp apple cider or sherry vinegar)
• 1/4 tsp cooking/kosher salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Bring 3 litres (3 quarts) of water to a boil with 1 tablespoon of salt. Cook the spaghetti according to the package instructions, but reduce the time by 1 minute. Just before draining, scoop out about 1 cup of the pasta cooking water, then drain the pasta.
2. Step 2: In the same pot, heat the reserved oil from the tuna cans over medium heat. Add the minced garlic, anchovy fillets, and chilli flakes. Cook and stir for about 1 minute until fragrant.
3. Step 3: Add the cooked pasta, capers, and 1/3 cup of the reserved pasta water to the pot. Toss everything together using two spatulas for 2 minutes, allowing the flavors to combine and the sauce to thicken slightly.
4. Step 4: Turn off the heat. Add the drained tuna, chopped parsley, lemon zest, lemon juice, salt, and black pepper. Gently toss to mix, keeping some chunks of tuna intact for texture.
5. Step 5: Serve the pasta immediately for best flavor and texture.

Tips & Variations

• Use good-quality canned tuna in oil for richer flavor and keep the oil to help make the sauce.
• Skip anchovies if you prefer a milder taste, or substitute with a splash of soy sauce for umami.
• Add extra chilli flakes if you like a spicier dish, or leave them out for a mild pasta.
• Fresh parsley adds brightness but can be omitted if unavailable.
• Try mixing in a handful of cherry tomatoes or olives for added texture and flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat with a splash of water or extra lemon juice to loosen the sauce. The pasta is best enjoyed fresh, as reheating may cause the tuna to dry out slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, while spaghetti or other thin long pasta works best, you can substitute with linguine, fettuccine, or even penne based on your preference.

What if I don’t have anchovies?

If you don’t have anchovies, you can omit them or add a small splash of soy sauce or Worcestershire sauce to introduce some savory depth.

Canned Tuna Pasta with Garlic, Anchovies, and Lemon Recipe

Print Recipe

★★★★★

4.7 from 57 reviews

This delicious canned tuna pasta recipe combines simple pantry ingredients to create a flavorful and satisfying meal. Featuring spaghetti tossed in an aromatic garlic and anchovy oil with capers, lemon zest, and chili flakes, it’s a quick and easy dish perfect for a weeknight dinner or light lunch.

• Author: Lena
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2 to 3 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Halal

Ingredients

Scale 1x2x3x

Pasta

• 200g / 7oz spaghetti (or other thin long pasta)
• 1 tbsp cooking salt (for cooking pasta)

Sauce and Flavorings

• 285g / 10oz canned tuna in oil, drained (approx. 3 x 95g / 3.5oz cans, oil reserved)
• 2 cloves garlic, finely minced
• 2 anchovy fillets, minced
• 1/2 tsp chili flakes / red pepper flakes (optional)
• 2 tsp baby capers (or finely chopped pickles)
• 1 tbsp parsley, finely chopped (optional)
• 1 tsp lemon zest
• 2 tbsp lemon juice (can substitute 1 tbsp apple cider or sherry vinegar)
• 1/4 tsp cooking/kosher salt
• 1/4 tsp black pepper

Instructions

1. Cook pasta: Bring 3 litres / 3 quarts of water to a boil with 1 tablespoon of salt. Cook the spaghetti according to the package instructions minus one minute for al dente texture. Just before draining, scoop out about 1 cup of the pasta cooking water, then drain the pasta.
2. Sauté aromatics: In the same pot, heat the reserved tuna oil over medium heat. Add the minced garlic, anchovy fillets, and chili flakes. Cook and stir continuously for 1 minute to release all the flavors.
3. Toss pasta: Add the drained pasta back into the pot along with the baby capers and about 1/3 cup of the reserved pasta water. Toss everything together vigorously using two spatulas for 2 minutes to coat the pasta well in the flavorful oil and aromatics.
4. Add tuna and season: Turn off the heat. Gently fold in the drained tuna, chopped parsley, lemon zest, lemon juice, salt, and black pepper. Toss carefully to combine without breaking up the tuna too much.
5. Serve immediately: Transfer the pasta to serving plates and enjoy it while warm and fresh for the best flavors.

Notes

• Ensure to reserve the tuna oil; it adds essential flavor to the dish.
• The anchovy fillets provide depth of flavor but can be omitted if unavailable.
• Adjust the chili flakes to your preference or omit if you prefer a milder dish.
• Use fresh lemon zest and juice for brightness; vinegar can be used as a substitute.
• For a gluten-free option, substitute the spaghetti with gluten-free pasta.

Keywords: canned tuna pasta, easy pasta recipe, quick dinner, spaghetti with tuna, Italian pasta, pantry meal