Tuna Pasta
This Tuna Pasta is quick, flavorful, and perfect for busy weeknights! Packed with albacore tuna, lemon, garlic, and capers for a savory, zesty bite.
Servings: 4 servings
Ingredients
- 6 oz albacore tuna packed in oil
- 8 oz spaghetti
- 1 clove garlic minced
- 2 tbsp lemon juice
- 1 lemon zest from one lemon
- 3 tbsp olive oil
- 1 tsp kosher salt
- 2 tbsp capers
- 1/4 tsp red pepper flakes
- 2 tbsp chopped parsley
Instructions
- Begin by bringing a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente, about 8-10 minutes.
- While the spaghetti is cooking, heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
- Add the drained tuna, lemon juice, lemon zest, capers, and red pepper flakes to the skillet. Stir gently and cook for 2-3 minutes to meld flavors.
- Reserve about half a cup of pasta water, then drain the spaghetti in a colander. Add hot spaghetti to the skillet with the tuna mixture and toss together, adding reserved pasta water gradually to create a light sauce.
- Remove from heat and stir in chopped parsley and kosher salt to taste. Serve immediately, garnished with extra parsley if desired.
Equipment
- Large Pot
- Colander
- Skillet
- Measuring Spoons
- Wooden Spoon
Notes
- Use high-quality tuna packed in oil for richer flavor and sauce texture.
- Gradually add pasta water while tossing to achieve perfect sauce consistency.
- Add a splash of cream or crème fraîche before serving for a creamier sauce.
- Adjust red pepper flakes to customize heat level.
- Store leftovers in the refrigerator for up to 3 days; reheat gently with a splash of oil or water.