$2 per serving
Pantry Tuna Pasta
Tuna pasta has a bad reputation based entirely on bad versions of it. Bad tuna pasta is canned tuna dumped on plain noodles with mayonnaise. Good tuna pasta is something else entirely — capers, olive oil, garlic, a little lemon — and it comes entirely from the pantry in fifteen minutes. This is the good version.
What You Need
- 8oz spaghetti or linguine
- 2 cans tuna in olive oil, do not drain
- 3 cloves garlic, sliced thin
- 2 tablespoons capers
- 1 lemon, zest and juice
How to Make It
- 1
Cook pasta in heavily salted water. Reserve a cup of pasta water before draining.
- 2
While pasta cooks, warm the tuna with its oil in a wide pan over medium. Add garlic and cook 2 minutes until golden. Add capers and cook 1 more minute.
- 3
Add drained pasta to the pan with a big splash of pasta water. Toss everything together over medium heat, adding more pasta water until the sauce coats every strand. Finish with lemon zest and juice.
