Easy Canned Tuna Pasta (15-minute Pantry Recipe)
A super easy pantry recipe using ingredients many of you will have at hand, pasta and canned tuna.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 120 g spaghetti ((roughly 4 oz) or any pasta of your choice)
- 2 tbsp salt
- 2 clove garlic (medium)
- 1 red chilli (pepper) (or 1 tsp dried chilli flakes)
- 6 cherry tomatoes (or 2 medium ones)
- 1 tbsp extra virgin olive oil
- 2 slithers anchovies in oil, drained (optional)
- 145 g canned tuna in oil, drained (weight, give or take)
- 2 handfuls baby spinach (or regular (or any greens))
- 1/4 tsp salt
- freshly ground black pepper
- 5 olives, (sliced, any colour)
- 1 cup breadcrumbs, (just drop 4-5 slices of bread without crust into a chopper)
- 1 tbsp extra virgin olive oil
- 1 handful fresh flat leaf parsley (12g) ((curly will do if you can't get flat))
- 2 clove garlic (medium)
- 1 lemon (organic and unwaxed, preferably)
Instructions
- 1
Bring the pot of water to a boil with the 2 Tbsp of salt.
- 2
While the water is boiling, chop up the garlic finely, slice the chillies into thin slices and halve the cherry tomatoes.
- 3
Add the spaghetti to the boiling water and cook for 8-10 until al dente, depending on the cooking instructions on the packet.
- 4
At the 6-minute mark, heat the olive oil in a large frying pan on medium heat and toss in the garlic, chillies, anchovies and tomatoes.
- 5
Stir and cook for 2 minutes.
- 6
Add the tuna and baby spinach and cook for a minute to heat through and for the spinach to wilt. Add a ladle of the pasta water and ¼ tsp salt and stir in.
- 7
When the spaghetti is done, drain and add to the tuna in the pan and stir thoroughly. Check seasoning and finish of with plenty of black pepper.
- 8
Squeeze some lemon juice all over and serve immediately.
- 9
Heat the olive oil on medium-high heat and drop in the breadcrumbs.
- 10
Fry for 5 minutes until they take on a golden brown colour. Tip out onto a flat plate to cool. They will continue to brown slightly. While waiting...
- 11
Finely chop the garlic and parsley and place in a bowl.
- 12
Grate the lemon for its zest and add to the garlic and parsley and mix well. This is your gremolata.
- 13
When the breadcrumbs have cooled, add as much or as little of the gremolata as you like, starting with 1 tablespoon. Taste and add more if you like.
- 14
Sprinkle this all over your pasta and serve.
- 15
Leftover gremolata and breadcrumb gremolata can be kept in the fridge, tighly covered, for a day. Breadcrumbs can be kept for up to 3 days or frozen for up to 1 month.