Canned Tuna Pasta with Garlic, Anchovies, and Lemon Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
