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.
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Servings:
Calories: 314kcal
Cost: £1.20 ($1.40) per serving
Equipment
- a large pot of water for the pasta
- a frying pan (skillet)
Ingredients
- 120 g spaghetti (roughly 4 oz) or any pasta of your choice
- 2 Tbsp salt
- 2 cloves 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)
- ¼ tsp salt
- freshly ground black pepper
- 5 olives, sliced, any colour
Optional Breadcrumb Gremolata (reduce the garlic above to 1 clove if doing this)
- 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 cloves garlic medium
- 1 lemon organic and unwaxed, preferably
Instructions
Prep Work
- Bring the pot of water to a boil with the 2 Tbsp of salt.
- While the water is boiling, chop up the garlic finely, slice the chillies into thin slices and halve the cherry tomatoes.
Time to get cooking!
- Add the spaghetti to the boiling water and cook for 8-10 until al dente, depending on the cooking instructions on the packet.
- 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.
- Stir and cook for 2 minutes.
- 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.
- 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.
- Squeeze some lemon juice all over and serve immediately.
Optional Breadcrumb Gremolata (wants to be made before the pasta above)
- Heat the olive oil on medium-high heat and drop in the breadcrumbs.
- 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...
- Finely chop the garlic and parsley and place in a bowl.
- Grate the lemon for its zest and add to the garlic and parsley and mix well. This is your gremolata.
- 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.
- Sprinkle this all over your pasta and serve.
- 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.
Nutrition
Calories: 314kcal | Carbohydrates: 50g | Protein: 24g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 838mg | Potassium: 619mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3319IU | Vitamin C: 52mg | Calcium: 61mg | Iron: 3mg
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