Quick meal · Italian-inspired
Garlic, Olive Oil, Tuna and Tomato Pasta
A fast pantry pasta with olive oil-packed tuna, burst tomatoes, garlic, lemon, and parsley in 25 minutes.
Jump to recipe10 min prep · 15 min cook
The recipe
Garlic, Olive Oil, Tuna and Tomato Pasta
4 servings
Ingredients
- 12 ounces spaghetti or linguine
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1/4 teaspoon red pepper flakes
- 2 cups cherry tomatoes, halved
- 2 cans (5 ounces each) olive oil-packed tuna, drained
- 1 teaspoon finely grated lemon zest
- 1 tablespoon lemon juice
- 1/3 cup chopped flat-leaf parsley
- Black pepper
Instructions
- Bring a large pot of well-salted water to a boil. Cook the pasta until 1 minute shy of al dente; reserve 1 cup pasta water.
- Meanwhile, heat the olive oil in a large skillet over medium. Add the garlic and red pepper flakes and cook for 45 seconds, until fragrant but not browned.
- Add the tomatoes and a pinch of salt. Cook for 5 minutes, pressing a few tomatoes so their juices form a sauce.
- Add the drained pasta, tuna, and 1/2 cup pasta water. Toss for 1 to 2 minutes until glossy, adding more water as needed.
- Remove from the heat and fold in the lemon zest, juice, parsley, and plenty of black pepper.
Cook’s notes
- Fold the tuna in gently so some larger pieces remain.
- Oil-packed tuna brings richer flavor, but water-packed tuna works with an extra tablespoon of olive oil.
Storage and reheating
Refrigerate for up to 3 days. Reheat gently with a splash of water; avoid overcooking the tuna.
Frequently asked questions
Can I use canned tomatoes?
Yes. Drain a 14-ounce can of diced tomatoes and simmer a few minutes longer.
What can replace parsley?
Basil, arugula, or chopped capers all work well.