The Most Amazing Canned Tuna Pasta

200g / 7oz spaghetti , or other thin long pasta
1 tbsp cooking salt , for cooking pasta

TUNA SAUCE:
285g/ 10 oz (approx) canned tuna in oil , drained, oil reserved (I use 3 x 95g/3.5oz cans, Note 1)
2 clove garlic , finely minced
2 anchovy fillets , minced (Note 2)
1/2 tsp chilli flakes / red pepper flakes (can skip, Note 3)
2 tsp baby capers (or finely chopped pickles)
1 tbsp parsley , finely chopped (ok to skip)
1 tsp lemon zest
2 tbsp lemon juice (sub 1 tbsp apple cider or sherry vinegar)
1/4 tsp cooking/kosher salt
1/4 tsp black pepper

Cook pasta – 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.

Sauté aromatics – 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.

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

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

Notes
Tuna – Don’t get too hung up on tuna quantity here, the recipe can take a little more or a little less. I use 3 x 95g/3.5 oz cans, the small “lunch size” cans. You just want enough tuna to serve 2 people.

If you only have tuna in brine, use 2 tablespoons of extra virgin olive oil instead.

Anchovies add great flavour here. Substitute with 1 tsp anchovy paste. If you don’t have either, it’s still worth making if you’re using tuna in oil as the oil has good flavour too!

Leftovers will keep for 2 days in the fridge though pasta never really reheats well, especially these types of pasta that don’t come with loads of tomato or creamy sauce. Microwave reheating is best, with a splash of water (or better yet, keep some pasta cooking water!)