Cooking

Simple Elegant Tuna Pasta Dish for Any Occasion

Posted by Well Intentioned, Accident Prone on

This has got to be one of the easiest pasta recipes I have ever tried.  I usually like dry pasta dishes (I still love me a nice arabiatta sauce and spaghetti dish though).  This is great for kids, especially if they are not fans of fish and tuna generally, this is a great way to get them to reach their protein quota. A great simple dish that looks at less is more.  It’s perfectly elegant to serve to your fanciest guests but equally cozy and homey for those cold winters when you need to whip up something quick.

Time:

30 min

Serves:

4

Good for:

  • Easy and nutritious meal       
  • Great way to use extra cans of tuna in a new way
  • Kid friendly

Ingredients:

  • 230 grams of pasta (spaghetti and fettuccine are equally good)
  • 2 drained cans of tuna (preferably packed in oil but not a must)
  • 4 large cloves of garlic
  • 4 tbsp of olive oil
  • 2 tbsp of parsley
  • 2 tspn of lemon juice
  • Salt and Pepper

Kitchen things you’ll need:

  • A small saucepan
  • A large pot for the pasty with a colander to drain
  • Garlic press

Making it:

  • Boil a salted pot of water (3 pinches of salt) for your pasta and cook it al dente according to package directions. Prep your other ingredients while it cooks. 
  • In a small saucepan add the olive oil over medium heat. Once the oil is hot, add the garlic and cook it for 30 seconds then stir in the tuna, lemon juice, and parsley.
  • Once the pasta is done, add some of the pasta water (a couple tablespoons) to the sauce and then drain the pasta and toss with the sauce and season with salt and pepper to taste.

Tips/notes:

  • To make a pasta al dente a general rule is to cook the pasta a minute less than the packaging suggestion.
  • Add a couple of teaspoons of olive oil to the water before you boil your pasta in it to avoid clumpy pasta when you drain it.
  • Serve pasta with freshly grated Parmesan cheese and lemon zest and garnish with extra parsley if you like to add colour.
  • You can add black Kalamata olives to add more of a tangy flavour if you like. You can also top off with some crunchy fried or caramelized onions for texture.

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