Why You’ll Love This Recipe
Tuna Pasta with Lemon & Capers is a simple yet delicious dish that combines pantry staples with fresh, zesty flavors. The combination of tender pasta, flavorful canned tuna, briny capers, and tangy lemon creates a meal that’s light yet satisfying. The anchovies and garlic bring depth to the sauce, while the fresh basil adds a touch of brightness. It’s quick to prepare (just 25 minutes) and makes for an easy weeknight dinner or a satisfying lunch. The dish also allows for plenty of customization, so you can adjust the heat or add greens, making it as versatile as it is tasty!
Ingredients
For the Pasta:
200g (7oz) spaghetti (or your preferred long pasta)
1 tbsp salt (for cooking pasta)
For the Tuna Sauce:
285g (10oz) canned tuna in oil (drained, oil reserved)
2 cloves garlic, finely minced
2 anchovy fillets, minced
½ tsp red pepper flakes (optional, or use fresh chili if you prefer)
1 ½ tbsp baby capers (or finely chopped pickles)
1 tbsp fresh basil, chopped (substitute for parsley if preferred)
1 tsp lemon zest
1 ½ tbsp lemon juice (or substitute with apple cider vinegar for a tangy twist)
¼ tsp kosher salt
¼ tsp freshly cracked black pepper
1 tbsp extra virgin olive oil (for added richness)
Optional: Grated Parmesan or Pecorino cheese, for serving
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Cook the Pasta:
Bring 3 liters (3 quarts) of water to a boil with 1 tbsp salt.
Cook the pasta according to the package instructions but reduce the cooking time by 1 minute.
Before draining, scoop out about 1 cup of pasta water, then drain the pasta. -
Sauté the Aromatics:
In the same pot, heat the reserved tuna oil and extra virgin olive oil over medium heat.
Add the minced garlic, anchovies, and red pepper flakes. Sauté for about 1 minute, until the garlic is fragrant and the anchovies dissolve into the oil. -
Toss the Pasta:
Add the cooked pasta, capers, and ⅓ cup of reserved pasta water to the pot. Toss everything together for about 2 minutes, ensuring it’s well combined. -
Add the Tuna and Flavor Boosters:
Turn off the heat. Gently stir in the tuna, basil, lemon zest, lemon juice, salt, and black pepper. Toss carefully to mix everything, keeping some tuna chunks intact for texture. -
Serve:
Plate the pasta, and if desired, sprinkle with freshly grated Parmesan or Pecorino for an added layer of flavor. Serve immediately!
Servings and Timing
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Servings: 2
-
Prep Time: 10 minutes
-
Cook Time: 15 minutes
-
Total Time: 25 minutes
Variations
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Extra Zing: Add a splash of vinegar or drizzle with truffle oil just before serving for extra richness and depth of flavor.
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Add Greens: Toss in some fresh spinach or arugula just before serving for a burst of color and a peppery bite.
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Crispy Crumbs: Top the pasta with homemade crispy breadcrumbs (sauté some breadcrumbs in a bit of oil and garlic) for added crunch and texture.
Storage/Reheating
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Storage: Store any leftover pasta in an airtight container in the refrigerator for up to 2 days.
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Reheating: Reheat in a skillet over medium heat, adding a splash of pasta water if needed to bring the sauce back to life.
FAQs
1. Can I use a different type of pasta for this recipe?
Yes, you can use any long pasta you like, such as linguine, fettuccine, or even penne if you prefer. Just adjust the cooking time accordingly.
2. Can I use fresh tuna instead of canned?
Yes, you can substitute fresh tuna for the canned version, but you’ll need to cook it beforehand and break it into chunks.
3. Can I make this recipe without anchovies?
Yes, you can omit the anchovies, though they do add a deep umami flavor to the dish. You could substitute with a dash of soy sauce or miso paste for a similar effect.
4. Can I make this dish spicier?
Absolutely! Increase the amount of red pepper flakes or add fresh chili slices for more heat.
5. Can I prepare this pasta in advance?
This dish is best served fresh, as the pasta can become soft when stored. However, you can prepare the tuna sauce in advance and then toss it with freshly cooked pasta when you’re ready to serve.
6. What can I use if I don’t have capers?
If you don’t have capers, you can use finely chopped pickles or green olives for a similar briny flavor.
7. Can I use lemon juice instead of lemon zest?
Yes, you can substitute lemon zest with an extra tablespoon of lemon juice, but the zest adds a fresh citrusy aroma and flavor that’s hard to beat.
8. Can I add more vegetables to this dish?
Yes, you can toss in vegetables like spinach, arugula, or cherry tomatoes for added texture and freshness.
9. Can I use low-sodium tuna for this recipe?
Yes, using low-sodium tuna is a great way to reduce the salt content in the dish. Just be sure to adjust the seasoning as needed.
10. How can I make this dish richer?
If you’d like to make the dish richer, you can add a little more olive oil or stir in a tablespoon of butter to the sauce for extra creaminess.
Conclusion
Tuna Pasta with Lemon & Capers is a flavorful and easy dish that brings together savory tuna, briny capers, and zesty lemon in a light yet satisfying sauce. With the addition of anchovies and garlic, this recipe offers a depth of umami that makes it hard to resist. Quick to prepare, it’s a perfect option for a busy weeknight or a light, Mediterranean-inspired meal. With the option to customize with your favorite toppings and extras, this dish is sure to become a go-to in your culinary repertoire!
Print
Tuna Pasta
- Total Time: 25 minutes
- Yield: 2 servings
Description
A bright and flavorful pasta dish with tuna, lemon, capers, and anchovies, offering a balance of savory, tangy, and umami-rich flavors.
Ingredients
- For the Pasta:
- 200g (7oz) spaghetti (or your preferred long pasta)
- 1 tbsp salt (for cooking pasta)
- For the Tuna Sauce:
- 285g (10oz) canned tuna in oil (drained, oil reserved)
- 2 cloves garlic, finely minced
- 2 anchovy fillets, minced
- ½ tsp red pepper flakes (optional, or use fresh chili if you prefer)
- 1 ½ tbsp baby capers (or finely chopped pickles)
- 1 tbsp fresh basil, chopped (substitute for parsley if preferred)
- 1 tsp lemon zest
- 1 ½ tbsp lemon juice (or substitute with apple cider vinegar for a tangy twist)
- ¼ tsp kosher salt
- ¼ tsp freshly cracked black pepper
- 1 tbsp extra virgin olive oil (for added richness)
- Optional:
- Grated Parmesan or Pecorino cheese, for serving
Instructions
- Cook the Pasta: Bring 3 liters (3 quarts) of water to a boil with 1 tbsp salt. Cook the pasta according to the package instructions but reduce the cooking time by 1 minute. Before draining, scoop out about 1 cup of pasta water, then drain the pasta.
- Sauté the Aromatics: In the same pot, heat the reserved tuna oil and extra virgin olive oil over medium heat. Add minced garlic, anchovies, and red pepper flakes. Sauté for about 1 minute, until the garlic is fragrant and anchovies dissolve.
- Toss the Pasta: Add the cooked pasta, capers, and 1/3 cup of reserved pasta water to the pot. Toss everything together for about 2 minutes until well combined.
- Add the Tuna and Flavor Boosters: Turn off the heat. Gently stir in the tuna, basil, lemon zest, lemon juice, salt, and black pepper. Toss carefully to mix everything, making sure to keep some tuna chunks intact for texture.
- Serve: Plate the pasta, and if desired, sprinkle with some freshly grated Parmesan or Pecorino for an extra layer of flavor. Serve immediately!
Notes
- Extra Zing: A splash of vinegar or a drizzle of truffle oil at the end can elevate the dish even more.
- Add Greens: Toss in some fresh spinach or arugula just before serving for a touch of greenery and a peppery bite.
- Crispy Crumbs: For a little crunch, top the pasta with homemade crispy breadcrumbs (just sauté some breadcrumbs in a bit of oil and garlic).
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-frying, Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 40mg
