Description
A quick and easy canned tuna pasta recipe perfect for a light, flavorful meal in just 15 minutes. This dish combines al dente spaghetti with a simple garlic-infused tuna sauce, fresh parsley, and a hint of lemon juice, making it a delicious and satisfying option for busy weeknights.
Ingredients
Pasta
- 4 ounces uncooked spaghetti pasta
Sauce
- 2 tablespoons olive oil
- 2 large cloves garlic, minced
- 1 (5 ounce) can tuna, drained (preferably tuna packed in oil)
- 1 teaspoon lemon juice
- 1 tablespoon fresh parsley, chopped
- Salt and pepper, to taste
Optional
- Freshly grated parmesan cheese
- Lemon zest
Instructions
- Cook Pasta: Boil a salted pot of water and cook the spaghetti pasta al dente according to package directions. While the pasta cooks, prepare the other ingredients.
- Prepare Garlic Oil: When the pasta is almost ready, heat olive oil in a small pan over medium heat. Add 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 through gently for a minute or two to combine flavors.
- Combine and Serve: Once the pasta is done, reserve a couple of tablespoons of pasta water. Add this pasta water to the tuna sauce, then drain the pasta. Toss the drained pasta in the sauce until well coated. Season with salt and pepper to taste. Serve optionally topped with freshly grated parmesan cheese and a sprinkle of lemon zest for extra brightness.
Notes
- Reserve some pasta water to adjust the sauce consistency as needed.
- Use tuna packed in oil for richer flavor, but tuna in water works as a lighter alternative.
- Be careful not to burn the garlic; cook it until just fragrant to avoid bitterness.
- Fresh parsley adds brightness but can be substituted with dried parsley if necessary.
- Optional parmesan cheese adds a savory depth to the dish.
