Tuna and Lemon Pasta

Name: Tuna and Lemon Pasta
Prep time: 11 min
Cook time: 9 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 400 g short pasta; 2 cans canned tuna; 1 large lemon; 3 tbsp olive oil; 2 cloves garlic; 1/2 cup parsley; 1/2 tsp black pepper

Tuna, lemon, parsley, and olive oil with short pasta for a quick, filling supper.

Cooking time: 20 min
Hands-on time: 11 min
Free time: 9 min
Difficulty: Easy
Cuisine: Italian
Calories: 470
Contains: Fish, Gluten

Tuna goes in at the end because it is already cooked; prolonged heating dries it and intensifies its aroma.

Before you start

Before turning on the heatDrain the tuna thoroughly and leave it in large flakes; it needs no cooking before adding.
The twenty-minute promiseThe clock runs from the first cut to serving. There is no hidden soak or marinade and no pre-cooked ingredient unless it is clearly labeled canned or ready to eat.

Ingredients

4people

Amounts follow the number of people

For the pasta

400 g short pasta — packet time 9 minutes or less
2 cans canned tuna — drained and roughly flaked
1 large lemon — zest and juice
3 tbsp olive oil — for the sauce
2 cloves garlic — finely chopped
1/2 cup parsley — chopped
1/2 tsp black pepper — ground

To double the recipe, use a wider pan or bowl and adjust salt, acid, and spices by tasting rather than arithmetic alone.

Equipment

Medium pot with a lid — The pasta water is used to loosen the sauce and bind it to the pasta.
Wide sauce skillet — Set it out before starting so the recipe stays within its short cooking time.

Method

Bring the water to a boil, drain the tuna, zest and juice the lemon, and chop the garlic and parsley.
4 min
You’ll know it’s ready when
The sauce ingredients are ready before the pasta goes into the water.
Tip: This is a short recipe; preparing everything first prevents the pasta from overcooking.
Boil the pasta in salted water until just firm, reserving half a cup of the cooking water.
9 minYou can walk away
You’ll know it’s ready when
The pasta is tender outside with a little resistance at the center.
Tip: Drain it a minute before fully cooked because it will finish in the sauce.
Warm the oil and stir the garlic and lemon zest until fragrant.
2 min
You’ll know it’s ready when
The garlic is soft without dark color and the oil smells of lemon.
Tip: Keep the heat moderate so garlic does not burn and yogurt does not split.
Add the pasta and half a cup of pasta water, then the tuna, and fold gently.
3 min
You’ll know it’s ready when
The sauce coats every piece without pooling in the pan.
Tip: Add pasta water a spoonful at a time; excess cannot be taken back out.
Turn off the heat and add lemon juice, parsley, and black pepper.
2 min
You’ll know it’s ready when
The flavor is balanced and the pasta is hot and ready to serve.
Tip: Serve at once; a quick sauce thickens as it stands.