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Tuna pasta is such a great dinner to make when you don’t have much in the cupboard. For canned tuna recipe cynics out there – it’s time to take a leap of faith! This is seriously tasty, very economical and super fast – it comes together in 15 minutes flat, from start to finish.

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The most amazing canned tuna pasta

200g / 7oz spaghetti, or other thin long pasta
1 tbsp cooking salt, for cooking pasta
TUNA SAUCE:
285g/ 10 oz (approx) canned tuna in oil*, drained, oil reserved (pasta can take more or less, I use 3 x 95g/3.5oz cans)
2 clove garlic, finely minced
2 anchovy fillets*, minced (sub 1 tsp paste)
1/2 tsp chilli flakes/red pepper flakes (can skip)
2 tsp baby capers (or finely chopped pickles)
1 tbsp parsley, finely chopped (ok to skip)
1 tsp lemon zest
2 tbsp lemon juice (sub 1 tbsp apple cider or sherry vinegar)
1/4 tsp cooking/kosher salt
1/4 tsp black pepper

1. Cook pasta in 3L/3 qts boiling water with the 1 tbsp salt. Just before draining, scoop out ~1 cup pasta cooking water, then drain the pasta.
2. In the same pot, heat the reserved oil from the tuna cans over medium heat. Cook garlic, anchovies and chilli flakes for 1 min. Add pasta, capers and 1/3 cup of reserved pasta water*. Toss using 2 spatulas for 2 min. Add tuna, parsley, lemon zest, juice, salt and pepper. Toss gently to mix through – try to keep some tuna chunks. Serve immediately!

Notes
* Not all tuna is created equal. The more you pay, the better. Not end of world if you skip anchovies AS LONG as you’re using the oil from tuna cans. If pasta cools down and is no longer hot and slippery with sauce, add splash of extra reserved pasta water then toss on stove until it reheats and becomes slick with sauce again.

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