Mediterranean Tuna Pasta
This Mediterranean tuna pasta with canned tuna, capers, lemon, and arugula sings with bright and zesty flavors and couldn't be simpler to make.
Servings 4
Calories 609kcal
Ingredients
- 12 ounces spaghetti
- 2 cans albacore tuna packed in olive oil
- ¼ cup extra-virgin olive oil
- 1 tablespoon plus 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- 3 tablespoons capers drained
- 3 tightly packed cups arugula
- ¼ cup flat-leaf parsley or 2 tablespoons fresh dill , finely chopped, for serving
- Freshly ground black pepper for serving
Instructions
- Bring a large stock pot of water to a boil and season generously with kosher salt. Add the spaghetti and cook until al dente, about 10 minutes.
- While the pasta is cooking, add the tuna, olive oil, lemon zest and juice, salt, red pepper flakes, and capers to a large bowl. Drain the pasta once it’s ready and add to the bowl, tossing everything together with tongs. Then add the arugula (you want to toss the pasta a few times before adding the greens so they wilt without getting soggy). Taste and add more salt or red pepper flakes if desired. To serve, top with parsley or dill and some grinds of black pepper.
Notes
Feel free to add a small clove of grated garlic if you love garlic
Olives could be a nice addition to this pasta
Use anchovies instead of tuna
Add some chopped roasted red peppers or sun-dried tomatoes
Olives could be a nice addition to this pasta
Use anchovies instead of tuna
Add some chopped roasted red peppers or sun-dried tomatoes