Description
A quick and comforting 20-minute stovetop tuna pasta made with spaghetti, olive oil, garlic, lemon zest, and flaky tuna. It’s light, flavorful, and perfect for busy weeknights when you want something homemade and satisfying without spending hours in the kitchen.
Ingredients
Scale
- 12 oz spaghetti
- 2 cans (5 oz each) tuna in olive oil
- 3 tbsp olive oil
- 3 cloves garlic, minced
- Zest of 1 lemon and juice of half
- 1/2 tsp crushed red pepper flakes
- 2 tbsp fresh parsley, chopped
- Salt and black pepper, to taste
- 1/2 cup reserved pasta water
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve 1/2 cup of the pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant and golden.
- Stir in crushed red pepper flakes and flake the tuna into the skillet.
- Add cooked spaghetti and toss well to combine with the oil and tuna mixture.
- Pour in the reserved pasta water and toss until the pasta is coated and glossy.
- Season with salt, black pepper, lemon zest, and juice. Mix in chopped parsley.
- Serve warm with an extra drizzle of olive oil and a sprinkle of parsley if desired.
Notes
- Use good-quality tuna packed in olive oil for the best flavor.
- Don’t let the garlic burn or it will taste bitter.
- Add more pasta water if you prefer a saucier consistency.
- Enjoy leftovers cold as a refreshing pasta salad.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 30mg
Keywords: tuna pasta, stovetop tuna pasta, easy tuna spaghetti, 20-minute pasta recipe, Mediterranean tuna pasta