The most amazing canned tuna pasta!
A delicious and easy recipe showcasing canned tuna with anchovies, lemon, and capers for a fantastic pantry pasta dish.
Equipment
- pot
- Spatula
Ingredients
- 200 g spaghetti
- 1 tablespoon cooking salt for cooking pasta
- 285 g canned tuna in oil drained, oil reserved
- 2 cloves garlic finely minced
- 2 anchovy fillets minced
- ½ teaspoon chilli flakes optional
- 2 teaspoon baby capers or finely chopped pickles
- 1 tablespoon parsley finely chopped, optional
- 1 teaspoon lemon zest
- 2 tablespoon lemon juice or sub with apple cider or sherry vinegar
- ¼ teaspoon cooking/kosher salt
- ¼ teaspoon black pepper
Instructions
- Bring 3 litres of water to the boil with the cooking salt. Cook pasta per the packet time minus 1 minute. Just before draining, scoop out ~1 cup pasta cooking water, then drain the pasta.
- In the same pot, heat the reserved oil from the tuna cans over medium heat. Add the garlic, anchovies, and chilli flakes. Cook and stir for 1 minute.
- Add the pasta, capers, and ⅓ cup of reserved pasta water. Toss using 2 spatulas for 2 minutes.
- Turn off the heat. Add tuna, parsley, lemon zest, lemon juice, salt, and pepper. Toss gently to mix through, trying to keep some tuna chunks.
- Serve immediately!
Notes
Tuna quantity can be adjusted. Use tuna in oil for best flavor. Leftovers can be kept for 2 days though reheating is not ideal.
Nutrition
Serving: 1servingCalories: 637kcalCarbohydrates: 77gProtein: 41gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 53mgSodium: 4157mgPotassium: 531mgFiber: 4gSugar: 3gVitamin A: 257IUVitamin C: 9mgCalcium: 66mgIron: 4mg
Tried this recipe?Let us know how it was!