Tuna Pasta
This flavorful Tuna Pasta is one of the best ways to elevate canned tuna and excellent for those dinner rut moments. It's made with pantry staples including spaghetti, vibrant sun dried tomatoes and capers, time saving pre-cooked tuna, and it's all highlighted with a lemony herb oil finish.
Servings: 6
Ingredients
- 12 oz. dry spaghetti
- Salt
- 2 Tbsp extra virgin olive oil, then more if desired
- 3 green onions, sliced, white and darker portions kept separate
- 1/3 cup (slightly packed) sun dried tomatoes (in oil well drained)
- 3 Tbsp drained non-pareil capers
- 1 Tbsp minced garlic
- 3/4 tsp freshly ground black pepper
- 1/4 tsp red pepper flakes, or more to taste
- 2 (5 oz each) cans tuna in olive oil, undrained
- 2 Tbsp fresh lemon juice plus 1 1/2 tsp fresh lemon zest
- 1/3 cup finely chopped fresh parsley
Instructions
- Cook spaghetti to al dente in a large pot of salted boiling water according to directions on package. Before draining reserve 1 cup pasta water.
- Near the end of pasta cooking heat olive oil in a medium skillet over medium low heat. Add green onion white portions and saute 1 minute.
- Add sun dried tomatoes, capers, garlic, black pepper, and red pepper flakes and saute 1 minute longer. Remove from heat.
- Return drained pasta to empty pot along with 1/3 cup pasta water, the sun dried tomato mixture, tuna with oil, lemon juice and lemon zest. Toss mixture, season with salt to taste and cook briefly over low heat for about 1 minute while breaking up tuna chunks.
- Remove from heat. Toss in parsley and darker green onion portions. Thin with more reserved pasta water as needed and add a little more olive oil to taste if desired.