Easy Canned Tuna Pasta
This Tuna Spaghetti 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
- 12 ounces spaghetti (or bucatini or linguine)
- 1 Tablespoon olive oil (extra-virgin )
- 2 cloves garlic (minced)
- 1 pinch red pepper flakes
- 6 anchovies (optional, if not using add 1 more TBSP olive oil)
- 1 5-6 oz. can tuna ( drained)
- 1/4 cup capers (drained and rinsed)
- 1 cup fresh herbs (torn, such as parsley and dill, or celery leaves, plus more for serving (optional))
- Salt and pepper
- Lemon wedges (for serving)
Instructions
- 1
Cook the 12 ounces spaghetti in boiling, salted water according to the package instructions, then drain in a colander, reserving 1 cup of the cooking water.
- 2
Heat 1 Tablespoon olive oil in a large skillet, add 2 cloves garlic and 1 pinch red pepper flakes and cook until fragrant, about 1 minute. Add 6 anchovies and cook until anchovies melt, 2-3 minutes longer. Add the cooked pasta, 1 5-6 oz. can tuna, 1/4 cup capers, 1 cup fresh herbs and ½ cup pasta cooking liquid. Toss well to coat, adding additional pasta cooking liquid if needed.
- 3
Serve garnished with more fresh herb and lemon wedges.
Cook it from the original
This recipe comes from platingsandpairings.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on platingsandpairings.com