Easy Tuna Spaghetti

This easy tuna spaghetti is perhaps my sister Anne’s greatest contribution to the culinary arts. It’s an easy-to-make, quick pasta that literally takes less time to prepare the sauce than it does to cook the pasta. Perfect for busy families on the go. What I love about it is its versatility. You will notice in the ingredient list a number of optional items. Add those, don’t add those. If you don’t like tuna try adding shrimp to the mix or just eat it on its own. Dinner shouldn’t be complicated!

Watch the Video Recipe Here

Easy Tuna Pasta Ingredients, photo by Francois de Melogue

I made this recipe for a single serving. This is just the kind of dish I like to make if I eat alone. Expand it as much as you care to and it will still be perfect.

Easy Tuna Spaghetti

PREP: 3 minutes | COOK: 10 minutes | SERVES: 1

• 1/4 of a pound (roughly 100 grams) spaghetti

• 1 tablespoon olive oil

• 1 clove of garlic sliced thinly

• 3 slices of hot pepper (optional)

• 1 chopped anchovy fillet (optional)

• 4 leaves of basil chopped

• 1 teaspoon of capers (optional)

• 1 plum tomato chopped

• 2 ounces good canned tuna

• 2 teaspoons parsley

• 1/2 lemon zested

• salt and pepper to taste

1. Bring a large pot of salted water to a rapid boil and cook your spaghetti until al dente, about 8 to 10 minutes.

2. While the pasta is cooking heat the olive oil in a large skillet. Add the garlic and hot peppers and cook until the garlic scent permeates your kitchen, about 3 minutes. Add the anchovy and basil and cook for 1 minute. Add the capers, tomato, and tuna and continue cooking for 2 minutes. Turn off and let sit until your pasta is cooked.

3. When your pasta is cooked, lift it out of the water with a pair of tongs and add it to your sauce. Swirl it around so the pasta gets coated with the oil and all the delicious seasonings. Add the parsley and lemon zest and serve immediately.