20-Minute Creamy Canned Tuna Pasta
This Canned Tuna Pasta is a quick, easy, and budget-friendly meal made with pantry staples. Tender pasta tossed in a garlicky olive oil sauce with canned tuna, capers, and lemon makes a light yet satisfying dish ready in 20 minutes!
Equipment
- large pot
- large skillet
- wooden spoon or tongs
- measuring cups and spoons
- colander
Ingredients
- 8 oz spaghetti or linguine
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 cans (5 oz each) tuna in olive oil, drained
- 1 tbsp capers, drained
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup chopped parsley
- to taste salt and black pepper
- optional grated Parmesan cheese for serving
Instructions
- Cook pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant.
- Add drained tuna and capers to the skillet. Break tuna apart gently with a spoon and cook for 2–3 minutes.
- Stir in lemon zest, lemon juice, and red pepper flakes. Add cooked pasta and toss to combine.
- Add a splash of reserved pasta water if needed to loosen the sauce. Season with salt and black pepper to taste.
- Remove from heat, stir in fresh parsley, and top with grated Parmesan if desired. Serve immediately.
Notes
Use high-quality tuna packed in olive oil for the best flavor. You can add red pepper flakes for a little heat or stir in baby spinach for extra greens. Leftovers reheat well — just add a drizzle of olive oil or splash of water to bring the sauce back to life.