Description
Transport your taste buds to the Mediterranean with this easy and flavorful tuna pasta. This dish features al dente pasta tossed with high-quality canned tuna, vibrant cherry tomatoes, aromatic garlic, and a zesty lemon dressing. Perfect for busy weeknights or casual gatherings, this delightful recipe is a crowd-pleaser that can be served warm or cold. With minimal prep and cooking time, you’ll have a delicious meal ready in no time.
Ingredients
Scale
- 8 oz pasta (fusilli or penne)
- 1 can (5 oz) high-quality tuna in olive oil, drained
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 2 tbsp fresh basil, chopped (or parsley)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Boil your pasta in salted water according to package instructions until al dente (about 8-10 minutes). Drain and reserve some pasta water.
- In a skillet over medium heat, add olive oil and sauté minced garlic for about 1 minute until fragrant. Add halved cherry tomatoes and cook until softened (about 5 minutes).
- Gently fold in the drained tuna along with salt and pepper. Heat through for about 3-4 minutes.
- Combine the cooked pasta with the tuna mixture in the skillet. Toss well, adding reserved pasta water if the mixture seems dry.
- Remove from heat, squeeze fresh lemon juice over the top, and garnish with chopped basil.
- Serve warm or refrigerate for a refreshing cold pasta salad later.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 382
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 35mg
Keywords: For added flavor, consider substituting canned tuna with seared fresh tuna or adding vegetables like spinach. To spice things up, include red pepper flakes or diced jalapeños. Store leftovers in an airtight container in the fridge for up to three days; reheat gently on the stove.