Quickest Tuna Pasta is bursting with rich flavors from olive-oil-infused tuna, tangy sun-dried tomatoes, and fresh lemon, complemented by the subtle heat of red pepper flakes. A final garnish of Parmesan adds a creamy, salty finish that ties all these vibrant flavors together beautifully!
Optional, but recommended: Parmesan cheese for garnishing(Note 4)
Instructions
PASTA AND PEAS: Bring 12 cups of water to a boil. Once boiling, stir in 1 tbsp fine sea salt and add the pasta. Cook for 1 minute less than the lowest time indicated on the package. When timer rings, add peas and continue to boil for 1 more minute. Just before draining, scoop out 1 cup of the cooking water and drain pasta and peas.
SAUTE: Using the same pot, heat the oil reserved from the tuna cans over medium heat. Add the butter. Once melted, stir in the garlic, red pepper flakes (if using), and sun-dried tomatoes. Sauté for 1 minute.
TOSS: Return the drained pasta and peas to the pot. Add ⅓ cup of the reserved pasta water. Toss everything together using two spatulas for about 2 minutes.
FINISH: Turn off the heat. Add tuna from can, parsley, lemon zest, juice, salt and pepper to taste (I add ¼ tsp of each). Toss gently, aiming to maintain some tuna chunks for texture.
ENJOY: Serve immediately! If desired, use a microplane to garnish individual plates with freshly grated Parmesan cheese. Enjoy!
Notes
Note 1: Spaghetti: Be sure to not use the entire box! If you have a food scale, use that to weigh out 7 oz.Note 2: Olive-oil-packed tuna: For the best flavor and texture, choose high-quality tuna and remember to select tuna packed in olive oil, as this oil becomes our sauté base. We personally love Genova’s® canned tuna (not sponsored).Note 3: Sun-dried tomatoes: Choose tomatoes steeped in olive oil with herbs, rather than the dry-packed ones. The julienne-cut variety is a time-saver when it comes to chopping.Note 4: Parmesan cheese: For Parmesan, we like to use a block of Parmesan cheese and grate it right over the dish using a microplane.