Description
This Easy Canned Tuna Pasta is a quick and flavorful meal perfect for busy weeknights. Combining simple pantry staples like canned tuna, garlic, olive oil, and fresh parsley, this dish comes together in just 15 minutes. The tender al dente pasta tossed with a light, savory tuna sauce and a hint of lemon juice offers a delicious and satisfying plate that’s both easy and nutritious.
Ingredients
Scale
Pasta
- 4 ounces uncooked pasta (spaghetti recommended)
Sauce
- 2 tablespoons olive oil
- 2 large cloves garlic, minced
- 1 (5 ounce) can tuna, drained (preferably packed in oil)
- 1 teaspoon lemon juice
- 1 tablespoon fresh parsley, chopped
- Salt & pepper, to taste
Optional Garnish
- Freshly grated parmesan cheese
- Lemon zest
Instructions
- Cook Pasta: Boil a large pot of salted water and cook the pasta until al dente, following package instructions. While the pasta cooks, prepare the other ingredients.
- Sauté Garlic: When the pasta is nearly done, heat olive oil in a small pan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Add Tuna and Flavorings: Stir in the drained tuna, lemon juice, and chopped parsley into the pan. Heat the mixture through gently to combine flavors.
- Combine Pasta and Sauce: Once the pasta is cooked, reserve a couple of tablespoons of pasta water and add it to the tuna sauce to loosen it slightly. Drain the pasta, then toss it with the sauce until evenly coated. Season with salt and pepper according to taste.
- Serve: Optionally, top the pasta with freshly grated parmesan cheese and lemon zest for added flavor before serving.
Notes
- Using tuna packed in oil adds richer flavor, but tuna in water works as a lighter alternative.
- Be careful not to burn the garlic while sautéing, as it can become bitter.
- Reserve pasta water to help the sauce cling better to the pasta.
- Fresh parsley brightens the dish but can be substituted with dried parsley or basil.
- This dish is best enjoyed immediately but can be refrigerated and gently reheated.
