Spicy Tuna Pasta
Pantry-staple dinner with a kick — on the table in 30 minutes.
Two cans of tuna, a handful of pantry staples, and 30 minutes. The oil-packed tuna does double duty here — it's the protein and the base of the sauce — while red pepper flakes bring the heat and a splash of lemon keeps it bright. My kind of empty-fridge dinner.
Prep: 10 min · Cook: 20 min · Serves: 2–3
Ingredients
8 ounces dried spaghetti (or 2–3 packs of ramen noodles, seasoning packets left out)
1/4 cup olive oil
3 cloves garlic, minced
1 teaspoon red pepper flakes
2 (5-ounce) cans tuna in oil, undrained
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Bring a large pot of water to a rolling boil. Salt it well, add the pasta, and stir right away so it doesn't stick. Cook until al dente — 8–10 minutes for spaghetti, 2–3 for ramen.
While the pasta cooks, heat the olive oil in a large skillet over medium until it shimmers but isn't smoking.
Add the garlic and red pepper flakes. Cook about 1 minute, until fragrant — watch closely, garlic burns fast and turns bitter.
Add both cans of tuna with their oil, breaking up the big chunks with a wooden spoon. Cook 3–4 minutes, stirring now and then, until heated through and slightly crisped at the edges.
Before draining the pasta, scoop out 1/2 cup of the starchy cooking water.
Add the drained pasta to the skillet with 1/4 cup of the reserved water. Toss vigorously 1–2 minutes, until everything's coated and the sauce comes together.
Off the heat, stir in the lemon juice, salt, and pepper. Toss once more to combine.
Twirl into nests with tongs and finish with chopped parsley and a drizzle of olive oil.
Notes
I tested this with ramen noodles (2–3 packs, seasoning packets tossed) and it turned out great — regular spaghetti works just as well.
Don't skip the reserved pasta water — the starch is what turns the oil into a silky sauce that clings to the noodles.
Dial the red pepper flakes up or down to your heat tolerance.
Comments