Tuna Pasta Recipe
A creamy, comforting tuna pasta recipe made with simple pantry staples. Ready in 15 minutes; perfect for busy weeknights or meal prep.
Print Pin Servings: 4 servings
Calories: 510kcal
Cost: $8
Equipment
- 1 Large pasta pot Use a 6–8 quart pot to allow pasta to cook evenly without sticking.
- 1 Large skillet A 12-inch skillet is ideal for tossing pasta with the sauce.
- 1 Fine-mesh strainer Perfect for draining pasta and rinsing capers easily.
- 1 Microplane grater For fine grating of lemon zest and fluffy parmesan cheese.
Ingredients
For the Pasta
- 1 lb penne or fusilli gluten-free optional
- 2 tablespoon salt for boiling water
For the Sauce
- 2 cans canned tuna in olive oil, 5 oz each, drained
- 3 tablespoon olive oil use oil from tuna can for extra flavor
- 4 cloves garlic minced
- 1 pint cherry tomatoes halved
- 1 whole lemon zested and juiced
- 2 tablespoon capers drained
- 3 fillets anchovy fillets minced; optional for umami
- 1 cup parmesan cheese freshly grated + extra for serving
- 0.5 cup heavy cream can sub Greek yogurt
- 0.25 cup parsley chopped
- 0.25 teaspoon red chili flakes adjust to taste
- salt & pepper to taste
Instructions
- Cook pasta in salted boiling water until al dente; reserve 1 cup of water.
- In a skillet, cook garlic, cherry tomatoes, and anchovies in olive oil until soft.
- Fold in tuna and lemon zest, then stir in cream on low heat.
- Add pasta, reserved water, cheese, lemon juice, parsley; toss until creamy.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 250g | Calories: 510kcal | Carbohydrates: 48g | Protein: 28g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 45mg | Sodium: 580mg | Potassium: 420mg | Fiber: 3g | Sugar: 4g | Vitamin A: 450IU | Vitamin C: 9mg | Calcium: 210mg | Iron: 2.3mg