Description
A quick and easy tuna pasta recipe perfect for busy weeknights. Made with pantry staples, it’s flavorful, satisfying, and ready in just 25 minutes.
Ingredients
Units
Scale
- 12 oz (340g) pasta (penne or spaghetti)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 teaspoon red pepper flakes (optional)
- 2 cans (5 oz each) tuna in oil, drained
- 1/2 cup pasta water
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
- Grated Parmesan cheese for serving (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water and drain the rest.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and onion, sauté for 2-3 minutes until fragrant and soft.
- Add red pepper flakes if using, and stir for another 30 seconds.
- Stir in the drained tuna and cook for 2-3 minutes, breaking it apart and mixing well with the aromatics.
- Add lemon juice and the reserved pasta water to the skillet, stirring to create a light sauce. Season with salt and pepper to taste.
- Add the cooked pasta to the skillet and toss to combine until well coated with the tuna mixture.
- Remove from heat, sprinkle with fresh parsley and Parmesan if desired. Serve immediately.
Notes
- Use tuna in oil for a richer flavor, but tuna in water works too.
- Leftovers can be stored in the refrigerator for up to 2 days.
- You can add capers, olives, or sun-dried tomatoes for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 25mg