Save to Pinterest I was standing in my kitchen on a rainy Tuesday, staring at a nearly empty pantry. All I had was a box of spaghetti, a couple cans of tuna, and a lemon rolling around in the crisper drawer. I figured I'd throw something together just to get dinner on the table, but what came out of that skillet surprised me. The garlic sizzled in the olive oil, the lemon juice brightened everything, and suddenly I had this light, fragrant pasta that tasted like I'd planned it all along.
The first time I made this for my neighbor, she leaned over the bowl and said it smelled like summer on the Amalfi Coast. I laughed because I'd never been, but I understood what she meant. There was something about the way the lemon hit the steam and mixed with the garlic that felt like a memory, even if it wasn't mine yet.
Ingredients
- Spaghetti: Use the regular dried kind, it holds the sauce better than fresh and doesn't turn mushy if you toss it while it's still hot.
- Olive oil: This is your base, so don't skimp. A fruity, good quality oil makes the whole dish taste richer.
- Garlic: Slice it thin so it softens and perfumes the oil without burning. I learned that the hard way once when I chopped it too thick.
- Lemon: Both the zest and juice are essential. The zest gives you that bright, floral note, and the juice cuts through the oil.
- Tuna in olive oil: The kind packed in oil tastes so much better than water-packed. It blends into the sauce and doesn't dry out.
- Red pepper flakes: Just a pinch adds warmth without making it spicy. You can leave it out if you're serving kids.
- Fresh parsley: It adds color and a grassy freshness that balances the richness of the tuna.
- Pasta water: This starchy liquid is what turns everything into a silky sauce instead of a dry toss.
Instructions
- Boil the Pasta:
- Get your water boiling with a generous pinch of salt, then cook the spaghetti until it still has a little bite. Before you drain it, scoop out a mugful of that cloudy pasta water and set it aside.
- Cook the Garlic:
- Heat the olive oil over medium heat and add the garlic slices. Let them sizzle gently until they smell sweet and toasty, but pull them off the heat before they turn brown.
- Add the Tuna:
- Flake the tuna into the skillet and stir it around with the garlic. Add the lemon zest, juice, and a pinch of red pepper if you like a little heat, then let it warm through for a couple minutes.
- Toss It Together:
- Add the drained spaghetti right into the skillet and toss everything together. Pour in a little pasta water at a time, stirring until the sauce clings to the noodles and everything looks glossy.
- Finish and Serve:
- Stir in the chopped parsley, taste for salt and pepper, then divide it among bowls. Finish with extra parsley and a lemon wedge on the side for squeezing.
Save to Pinterest I remember serving this to my brother after he came home late from work one night. He ate it standing up at the counter, twirling the spaghetti with a fork and nodding between bites. He didn't say much, but when he handed me the empty bowl and asked if there was more, I knew it had become one of those recipes I'd make again and again.
What to Serve Alongside
I usually keep it simple with a green salad dressed in olive oil and vinegar, maybe some crusty bread if I have it. The pasta is light enough that you don't need much else, but a glass of chilled white wine makes it feel a little more special without any extra effort.
How to Store Leftovers
This pasta is best eaten right away, but if you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat gently in a skillet with a splash of water or olive oil to bring back the moisture, because the noodles soak up the sauce as they sit.
Ways to Make It Your Own
Sometimes I toss in a handful of halved cherry tomatoes when I add the tuna, and they burst into little pockets of sweetness. Capers are another favorite, they add a briny pop that plays off the lemon beautifully. If you want more green, a handful of baby spinach stirred in at the end wilts right into the pasta and makes it feel a bit more virtuous.
- Add a tablespoon of capers for a salty, tangy kick.
- Toss in halved cherry tomatoes for bursts of sweetness.
- Stir in fresh spinach at the end for extra color and nutrition.
Save to Pinterest This dish taught me that some of the best meals come from what you already have. It doesn't need to be fancy to feel like something worth sharing.
Common Recipe Questions
- → How do I prevent the tuna from drying out?
Use tuna packed in olive oil and add it gently to the warm skillet, cooking just until heated through to maintain moisture.
- → Can I use fresh garlic instead of sliced garlic?
Yes, fresh garlic minced fine works well; just cook it gently to avoid burning and bitterness.
- → What is the purpose of reserved pasta water?
Adding reserved pasta water helps to loosen the sauce and achieve a smooth, silky coating on the spaghetti.
- → How can I adjust the heat level in this dish?
Adjust crushed red pepper flakes to your preference or omit them entirely for a milder flavor.
- → What sides pair well with this tuna spaghetti?
Light salads, crusty bread, or a crisp white wine like Pinot Grigio complement the flavors nicely.