Ingredients
Pasta and Main Ingredients
- 8 ounces spaghetti (or other pasta)
- 2 (5-ounce) cans tuna (drained)
- 1 lemon (zest and juice)
- ¼ cup capers (drained)
For Cooking
- 2 tablespoons olive oil
- 3 garlic cloves (minced)
Seasonings and Garnish
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons fresh parsley (plus extra for serving)
- 2 tablespoons grated Parmesan cheese (for serving)
Instructions
- Cook the Pasta: In a large pot of boiling salted water, cook the spaghetti al dente according to the package instructions. Reserve ½ cup of the cooking water, then drain the pasta and return it to the pot to keep warm.
- Sauté Garlic and Tuna: Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it. Stir in the drained tuna, lemon zest, lemon juice, salt, and pepper, tossing to combine all the flavors evenly.
- Combine Pasta and Sauce: Add the cooked pasta, capers, and the reserved ½ cup of pasta water to the skillet. Toss everything together to coat the pasta fully with the sauce and heat through for 1–2 minutes.
- Finish and Serve: Turn off the heat. Stir in fresh parsley and grated Parmesan cheese for a burst of freshness and creaminess. Serve immediately, garnished with additional parsley and Parmesan cheese if desired.
Notes
- Reserve some pasta water before draining; it helps loosen the sauce and coats the pasta beautifully.
- Use good quality canned tuna packed in olive oil for richer flavor.
- Adjust lemon juice and capers based on your taste preference for acidity and brininess.
- Serve with a side of crusty bread or a green salad for a complete meal.
- This dish can easily be made gluten-free by substituting gluten-free pasta.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
