Description
A quick and flavorful canned tuna pasta recipe featuring spaghetti tossed with garlic, anchovies, capers, and a bright lemony dressing. Perfect for a satisfying dinner in under 30 minutes using simple pantry ingredients.
Ingredients
Scale
Pasta
- 200g / 7oz spaghetti (or other thin long pasta)
- 1 tbsp cooking salt (for cooking pasta)
Sauce & Flavorings
- 285g / 10 oz canned tuna in oil, drained, oil reserved (approx 3 x 95g / 3.5oz 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 (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. Add the spaghetti and cook according to the package instructions minus 1 minute to ensure it is al dente. 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 oil from the tuna cans over medium heat. Add the minced garlic, anchovy fillets, and chilli flakes (if using). Cook while stirring continuously for about 1 minute until fragrant and the anchovies have dissolved.
- Toss pasta: Return the drained pasta to the pot with the sautéed aromatics. Add the capers and 1/3 cup of the reserved pasta water. Toss and stir the mixture vigorously using two spatulas for about 2 minutes to coat the pasta and combine flavors.
- Add tuna and seasoning: Turn off the heat. Gently fold in the tuna chunks, chopped parsley (if using), lemon zest, lemon juice, salt, and black pepper. Toss carefully to avoid breaking up the tuna too much, ensuring the ingredients are well mixed.
- Serve immediately: Transfer the pasta to serving plates and enjoy while hot for the best texture and flavor.
Notes
- Use good-quality canned tuna in oil for the best flavor; reserve the oil to cook the aromatics.
- If you prefer less heat, omit the chilli flakes.
- Baby capers add a nice briny contrast; pickles can be a suitable substitute in a pinch.
- Parsley adds freshness but can be left out if unavailable.
- Substitute lemon juice with apple cider or sherry vinegar if preferred for slight flavor variations.
- Adjust seasoning after tossing to taste.
