Canned Tuna Pasta

Lunch/Dinner

Feb 13

Written By Graphic Designer

NUTRITIONAL INFORMATION

Calories: 290kcal
Carbohydrates: 25g
Protein: 15g
Fat: 15g
Saturated Fat: 7g

Polyunsaturated Fat: 5g
Cholesterol: 82mg
Sodium: 669mg
Fiber: 4g
Sugar: 6g

RECIPE SOURCE

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RECIPE INFORMATION

PREP: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 25 minutes

YIELD: 4 servings

NOTE

If you want to use a cheesecloth instead of a colander to squeeze out the extra liquid from the tots, place the grated squash in a large doubled cheesecloth and make a tight ball. Squeeze the cheesecloth with your hands and twist it tighter to get the liquid out.

INGREDIENTS

200g / 7oz spaghetti, or other thin long pasta

1 tbsp cooking salt, for cooking pasta

TUNA SAUCE:

285g/ 10 oz canned tuna in oil, drained, oil reserved

2 clove garlic, finely minced

2 anchovy fillets, minced

1/2 tsp chilli flakes / red pepper flakes

2 tsp baby capers (or finely chopped pickles)

1 tbsp parsley, finely chopped

1 tsp lemon zest

2 tbsp lemon juice

1/4 tsp cooking/kosher salt

1/4 tsp black pepper

PREPARATION

Bring 3 litres / 3 quarts of water to the boil with the 1 tablespoon of salt. Cook pasta per the packet time minus 1 minute. Just before draining, scoop out ~1 cup pasta cooking water, then drain the pasta.

In the same pot, heat the reserved oil from the tuna cans over medium heat. Add the garlic, anchovies and chilli flakes. Cook and stir for 1 minute.

Add the pasta, capers and 1/3 cup of reserved pasta water. Toss using 2 spatulas for 2 minutes.

Turn off the heat. Add tuna, parsley, lemon zest, juice, salt and pepper. Toss gently to mix through – try to keep some tuna chunks.

Graphic Designer