This Canned Tuna Pasta recipe is an easy way to revamp canned tuna into a flavorful and budget-friendly main course. Made with a can of tuna, the pasta of your choice, and a simple olive oil and garlic sauce, this is a restaurant-quality meal that’s ready in minutes.
Ingredients:
- Canned tuna / pouched tuna
- Pasta (bucatini, spaghetti, or linguine are best)
- Extra-virgin olive oil
- Garlic
- Red pepper flakes (add more or less to your liking)
- Anchovies (optional)
- Capers
- Fresh herbs – Such as parsley, dill, or celery leaves.
- Lemon
HOW TO MAKE
Start with pasta. Add the uncooked pasta to a pot of boiling water and cook according the package instructions. Drain when it’s done, but be sure to reserve a cup of pasta water for the sauce.
Moving along to the sauce, add the EVOO to a large skillet and heat until it’s hot but not smoking. Add the minced garlic and red pepper flakes and toast until fragrant. Finish by adding the anchovies and cooking until they shrink slightly.
Now it’s time to put it all together. Add the cooked pasta, can of tuna, capers, herbs, and a half cup of pasta water to the skillet. Toss well to coat. If necessary, add more of the pasta water to loosen up the sauce.
Last but not least, the garnishes. Top the creamy tuna pasta with plenty of fresh herbs and lemon, and that’s it! Enjoy!
Storing and reheating leftovers – Keep the leftovers in an airtight container stored in the fridge for 4 to 5 days. To reheat, simply pop the pasta in the microwave for a minute.
