The Most Amazing Canned Tuna Pasta Recipe

Introduction

This canned tuna pasta recipe is a simple yet flavorful dish that comes together quickly with pantry staples. With the perfect balance of garlic, anchovies, and lemon, it’s an elegant meal for busy weeknights or light lunches.

Ingredients

• 200g / 7oz spaghetti (or other thin long pasta)
• 1 tbsp cooking salt (for cooking pasta)
• 285g / 10oz canned tuna in oil, drained (oil reserved)
• 2 cloves garlic, finely minced
• 2 anchovy fillets, minced
• 1/2 tsp chilli 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)
• 1/4 tsp cooking/kosher salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Bring 3 litres (3 quarts) of water to a boil with 1 tablespoon of salt. Cook the spaghetti according to package instructions minus 1 minute. Before draining, scoop out about 1 cup of the pasta cooking water, then drain the pasta.
2. Step 2: In the same pot, heat the reserved oil from the tuna cans over medium heat. Add the garlic, anchovies, and chilli flakes. Cook and stir for 1 minute until fragrant.
3. Step 3: Return the pasta to the pot. Add the capers and 1/3 cup of the reserved pasta water. Toss using two spatulas for 2 minutes to combine and slightly thicken the sauce.
4. Step 4: Turn off the heat. Gently fold in the tuna, parsley, lemon zest, lemon juice, salt, and pepper. Mix carefully to keep some chunks of tuna intact.
5. Step 5: Serve immediately while warm for the best flavor and texture.

Tips & Variations

• Use good quality canned tuna packed in oil for richer flavor. Reserve the oil for cooking to enhance the dish.
• Skip the anchovies if you prefer a milder taste, or add a splash of soy sauce for umami instead.
• Adjust chilli flakes based on your heat preference or leave them out completely.
• Fresh parsley brightens the dish but can be omitted if you don’t have it on hand.
• Swap spaghetti for linguine or capellini for a slightly different texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or broth to loosen the sauce. This pasta is best enjoyed fresh but can be reheated carefully.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use tuna packed in water instead of oil?

Yes, you can use tuna packed in water, but the flavor will be lighter. You might want to add a bit of olive oil when cooking the garlic and anchovies to compensate.

How spicy is this pasta with the chilli flakes?

The chilli flakes add a mild heat that complements the other flavors without overwhelming the dish. You can adjust the amount or omit them entirely to suit your taste.

The Most Amazing Canned Tuna Pasta Recipe

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★★★★★

4.8 from 96 reviews

• Author: Harry
• Total Time: 20 minutes
• Yield: 3–4 servings 1x

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Description

This delightful canned tuna pasta combines simple pantry ingredients for a quick, flavorful meal. Featuring tender spaghetti tossed in aromatic garlic, anchovies, chili flakes, and capers, enriched with the richness of tuna oil and brightened by fresh lemon zest and juice, it’s an easy yet impressive dish perfect for weeknights or casual gatherings.

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Ingredients

Scale 1x2x3x

Pasta

• 200g / 7oz spaghetti (or other thin long pasta)
• 1 tbsp cooking salt (for cooking pasta)

Tuna Mixture

• 285g / 10oz canned tuna in oil, drained, oil reserved (approximately 3 x 95g/3.5oz cans)
• 2 cloves garlic, finely minced
• 2 anchovy fillets, minced
• 1/2 tsp chilli 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 (can substitute 1 tbsp apple cider or sherry vinegar)
• 1/4 tsp cooking/kosher salt
• 1/4 tsp black pepper

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Instructions

1. Cook pasta: Bring 3 litres (3 quarts) of water to a boil with 1 tablespoon of salt. Cook the spaghetti according to the package instructions minus one minute for al dente texture. Before draining, reserve about 1 cup of the pasta cooking water, then drain the pasta thoroughly.
2. Sauté aromatics: In the same pot used for pasta, heat the reserved tuna oil over medium heat. Add the finely minced garlic, minced anchovy fillets, and chili flakes. Cook and stir for about 1 minute until fragrant and the anchovies have dissolved.
3. Toss pasta: Return the drained pasta to the pot with the sautéed aromatics. Add the baby capers and approximately 1/3 cup of the reserved pasta cooking water. Toss everything together using two spatulas for 2 minutes to combine and create a silky sauce.
4. Add tuna and season: Turn off the heat. Gently fold in the drained tuna chunks, chopped parsley, lemon zest, lemon juice, cooking salt, and black pepper. Toss gently to incorporate all ingredients while keeping some chunks of tuna intact.
5. Serve immediately: Transfer the pasta to serving plates and enjoy this fresh and flavorful canned tuna pasta straight away for the best taste and texture.

Notes

• Use good quality canned tuna in oil for maximum flavor and reserve the oil for cooking the aromatics.
• Anchovies add a depth of umami; if unavailable, a small amount of fish sauce can be a substitute, but omit if sensitive to strong flavors.
• Chili flakes are optional and can be omitted or adjusted depending on spice preference.
• Capers can be replaced with finely chopped pickles if desired for a similar briny tang.
• Parsley is optional but adds freshness and color.
• Lemon zest and juice brighten the dish—do not skip for best flavor balance.
• Reserve pasta water is essential to help bind the sauce and create a perfect silky texture.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: canned tuna pasta, quick pasta recipe, easy dinner, Italian pasta, tuna in oil, spaghetti recipe, weeknight meal