Tuna Pasta
A quick, flavorful tuna pasta with garlic, capers, lemon, and parsley for an easy weeknight meal.
Servings: 4 servings
Ingredients
- 8 ounces whole wheat spaghetti
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 12 ounces canned tuna in water drained
- 2 tablespoons capers drained
- 1 tablespoon lemon juice
- 1/2 to 2/3 cup pasta cooking water
- salt to taste
- black pepper to taste
- 2 tablespoons fresh parsley chopped (plus more for garnish)
- Parmesan cheese shredded or grated, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the whole wheat spaghetti and cook according to package instructions until al dente, reserving 1/2 to 2/3 cup of the pasta cooking water before draining the pasta.
- While the pasta cooks, heat the olive oil in a skillet over medium heat.
- Add the minced garlic to the skillet and sauté until fragrant, about 1 minute—do not let it brown.
- Stir in the drained tuna, drained capers, and lemon juice, breaking up any large tuna pieces; cook until heated through, about 2 minutes.
- Add the cooked spaghetti to the skillet with about 1/2 cup of the reserved pasta water and toss to coat, adding up to 2/3 cup total if needed to loosen the sauce.
- Allow the pasta water to reduce slightly while tossing so the sauce clings to the pasta.
- Season with salt and black pepper to taste, stir in the chopped parsley, and adjust lemon juice if desired.
- Serve immediately, topped with shredded or grated Parmesan and additional parsley if using.
Equipment
- Large Pot
- Skillet
- Colander
- Tongs or pasta fork
Notes
- Reserve pasta water to adjust sauce consistency.
- Do not overcook the garlic to avoid bitterness.
- Use drained tuna to prevent the dish from becoming watery.
- Add lemon juice gradually to taste.