Quick Tuna Pasta is packed with olive-oil tuna, tangy sun-dried tomatoes, fresh lemon, and a hint of heat from red pepper flakes, all topped with Parmesan for a perfect finish!
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 1 more minute. Just before draining, scoop out 1 cup of cooking water and drain pasta and peas.
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.
Return the drained pasta and peas to the pot. Add 1/3 cup of the reserved pasta water. Toss everything together using two spatulas for about 2 minutes.
Turn off the heat. Add tuna, parsley, 1 teaspoon lemon zest, 2 tablespoons lemon juice, and salt/pepper to taste (I add 1/4 teaspoon of each). Toss gently, aiming to maintain some tuna chunks for texture.
Serve immediately! If desired, use a zester to garnish individual plates with freshly grated Parmesan cheese. Enjoy!
Notes
Note 1: Be sure to not use the entire spaghetti box! If you have a food scale, use that to weigh out 7 ounces.Note 2: 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. I love Genova’s® canned tuna (not sponsored).Note 3: 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: For Parmesan, I like to use a block of Parmesan cheese and grate it right over the dish using a zester.Storage: Store leftover tuna pasta in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of olive oil or water to refresh the sauce.