Tuna pasta
Ingredients
- 200 g / 7 oz spaghetti (or other thin long pasta)
- 1 tbsp cooking salt (for pasta water)
Tuna Sauce:
- 285 g / 10 oz canned tuna in oil, drained (reserve the oil)
- 2 garlic cloves, finely minced
- 2 anchovy fillets, minced
- ½ tsp chili flakes / red pepper flakes (optional)
- 2 tsp baby capers (or finely chopped pickles)
- 1 tbsp parsley, finely chopped (optional)
- 1 tsp lemon zest
- 2 tbsp lemon juice (or substitute 1 tbsp apple cider or sherry vinegar)
- ¼ tsp kosher/cooking salt
- ¼ tsp black pepper
Utensils
- Large pot
- Colander
- Wooden spoon
- Zester or grater
- Measuring cups and spoons
Information
- Cost: $
- Prep & cook time: ~25 minutes
- Yield: 2 servings (≈350 g each)
Preparation Method
- Bring 3 liters / 3 quarts of water to a boil with 1 tablespoon of salt. Cook the pasta according to package directions, minus 1 minute. Reserve about 1 cup of pasta water, then drain.
- In the same pot, heat the reserved tuna oil over medium heat. Add garlic, anchovies, and chili flakes. Sauté for 1 minute.
- Return pasta to the pot with capers and ⅓ cup reserved pasta water. Toss with two spatulas for 2 minutes.
- Turn off the heat. Add tuna, parsley, lemon zest, lemon juice, salt, and pepper. Toss gently to combine, leaving some tuna chunks intact.
- Serve immediately.