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italian · weeknight · one-pan

Spaghetti al Tonno with Cherry Tomatoes

# Fast pantry pasta. The whole thing hinges on good tuna — spring for jarred # olive-oil-packed (Ortiz, Tonnino) and don't drain off all the oil; it's # flavor. Add the tuna at the end and fold gently so it stays in flakes # rather than dissolving. No cheese needed — the tuna and capers carry it.

Time
20 min
Serves
2
Effort
Low

Ingredients

  • 200g spaghetti (or linguine)
  • 1–2 cans/jars good tuna in olive oil (~150–200g drained), lightly drained
  • 1 pint cherry tomatoes, halved
  • 3–4 cloves garlic, sliced
  • 1 Tbsp capers, drained — or a few torn olives
  • ¼ tsp red pepper flakes — optional
  • ½ lemon (zest + a squeeze)
  • A handful of fresh parsley, chopped
  • Olive oil; salt and pepper

Method

  1. Cook the spaghetti in well-salted water until just shy of al dente. Reserve a mug of pasta water before draining.
  2. Meanwhile, warm a good glug of olive oil in a wide pan over medium. Add the garlic (and chili flakes, if using) and cook ~1 minute until fragrant — don’t brown it.
  3. Add the cherry tomatoes and a pinch of salt. Cook, stirring now and then, until they slump and start to burst into a loose sauce, ~6–8 minutes. Smash a few with your spoon to help it along. Stir in the capers.
  4. Add the tuna in big flakes along with a little of its oil, plus the lemon zest. Fold gently to warm through — don’t stir it to mush.
  5. Add the drained pasta and a splash of pasta water; toss over the heat until everything is glossy and coated, loosening with more water as needed.
  6. Off the heat, add a squeeze of lemon and the parsley. Taste for salt and pepper. No cheese needed, but a little wouldn’t hurt.