One-Pot Tuna Pasta: From Pantry to Plate in 20 Minutes

canned tuna

🥗Healthier: canned salmon

💰Cheaper: canned sardines

Canned salmon offers similar health benefits, while sardines are often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative, while pecorino is often cheaper than parmesan.

Bring 2 quarts of salted water to a boil.

Add 8 oz of spaghetti to the boiling water and cook until al dente, about 8-10 minutes.

Reserve 8 oz of starchy pasta water before draining the pasta.

Drain the pasta and return the pot to medium heat.

Add 8 tablespoons of cubed butter to the pot and let it melt.

Add 2 chopped anchovy fillets to the melted butter and stir until they dissolve.

Add 2 minced cloves of garlic and cook for about 1 minute until fragrant.

Stir in 2 teaspoons of drained capers and mix well.

Pour in about a third to half of the reserved pasta water and stir.

Add the drained pasta back into the pot and stir to combine with the sauce.

Add 10 oz of canned tuna packed in olive oil and gently toss to combine, keeping the tuna chunky.

Add 1 tablespoon of chopped parsley, the zest of 1 lemon, and the juice of half a lemon; toss gently.

Season with a tiny bit of salt and more black pepper to taste.

Serve the pasta on a plate, garnished with additional parsley and grated Parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens