Save The first time I made this pasta was on a Tuesday evening when I had absolutely zero energy for cooking. I ended up throwing together whatever I had in the pantry, and somehow this bright, zesty combination became the dinner my roommates still ask for years later.
I served this at a last minute dinner party once when three friends unexpectedly showed up at my door. They hovered around the stove, breathing in the garlic lemon aroma, and ended up sitting on my kitchen floor eating straight from the pan because I hadnt set the table.
Ingredients
- 400 g (14 oz) dried spaghetti: This dish works best with standard spaghetti something about the thin noodles catching all that garlicky lemon sauce just feels right
- 2 tbsp olive oil: Use the good stuff here since youre not cooking with much fat and the oil really carries the flavor
- 3 garlic cloves, finely sliced: Slice them thin instead of mincing so they gently infuse the oil without turning bitter
- 1 lemon, zested and juiced: Both zest and juice are non negotiable the zest gives you that bright aromatic hit while the juice provides acidity
- 2 × 160 g (5.6 oz) cans tuna in olive oil, drained and flaked: Spring for tuna packed in olive oil rather than water it makes a huge difference in richness and flavor
- 1/2 tsp crushed red pepper flakes (optional): I add this every time now because that gentle heat cuts through the oil and wakes everything up
- 1/4 cup fresh flat-leaf parsley, chopped: Flat leaf has a cleaner more delicate flavor than curly parsley and it looks gorgeous against the pale pasta
- 1/4 cup pasta cooking water: Do not forget this starchy liquid is what transforms the oil and lemon into a silky sauce that actually clings to noodles
- Salt and freshly ground black pepper, to taste: Taste as you go especially with the salt since the tuna and pasta water both add salinity
- Extra chopped parsley, for garnish: Fresh herbs on top make even the simplest weeknight dinner feel intentional and cared for
- Lemon wedges, to serve: Passing extra lemon at the table lets everyone adjust the brightness to their liking
Instructions
- Boil the pasta water:
- Bring a large pot of generously salted water to a boil I make mine taste like the ocean then cook spaghetti until al dente. Before draining scoop out 1/4 cup of that cloudy starchy cooking water and set it aside.
- Infuse the garlic oil:
- While the pasta bubbles away heat olive oil in a large skillet over medium heat and add those sliced garlic cloves. Let them sizzle gently for 1 to 2 minutes until you can smell them but they are still pale any golden color means they are getting too bitter.
- Build the sauce base:
- Add the drained tuna to the skillet breaking it into flakes with a wooden spoon. Stir in lemon zest lemon juice and red pepper flakes if you are using them then let everything mingle for 2 to 3 minutes.
- Combine and toss:
- Dump the cooked spaghetti right into the skillet and toss it all together adding that reserved pasta water a splash at a time. Keep tossing until the oil lemon juices and starch emulsify into a glossy light sauce that coats every strand.
- Finish and season:
- Stir in the chopped parsley then taste a noodle and adjust with more salt or pepper. The flavors should pop bright and garlicky but still let the tuna shine through.
- Plate and serve:
- Divide among four plates sprinkle with extra parsley and set lemon wedges on the side for squeezing at the table.
Save My dad started requesting this for his birthday dinner which surprised me since he usually wants something much more elaborate. But he told me sometimes the simplest flavors prepared with care hit harder than anything else.
Making It Your Own
I have tried adding capers which bring this braky punch that makes everything feel more coastal and a handful of cherry tomatoes burst in the heat and create these little pockets of sweetness that balance the lemon perfectly.
Wine Pairings
A crisp Pinot Grigio or Sauvignon Blanc cuts through the oil and echoes the citrus but honestly an icy dry rosé works beautifully too especially if you have added those red pepper flakes.
Leftovers and Storage
This keeps surprisingly well in the fridge for a day or two though the pasta will drink up the sauce as it sits. Revive it with a splash of olive oil and squeeze of fresh lemon before serving.
- The texture is best freshly made but leftovers still make an excellent desk lunch
- If meal prepping cook pasta slightly more al dente than usual since it will soften in the fridge
- Avoid freezing the pasta changes texture dramatically and the tuna quality suffers
Save Sometimes the most unassuming recipes become the ones you return to again and again not because they are impressive but because they just work every single time.
Recipe FAQ
- → How do I achieve the perfect al dente spaghetti?
Cook the spaghetti in boiling salted water according to the package, usually 8-10 minutes, testing a minute before the time to ensure firmness with a slight bite.
- → Can I use fresh tuna instead of canned tuna?
Yes, fresh tuna can be lightly seared and flaked for a more delicate texture, though canned tuna offers convenience and consistent flavor.
- → What can I add to enhance the sauce's richness?
Incorporate capers or halved cherry tomatoes into the sauce for added depth and a pop of freshness that complements the lemon and garlic.
- → Is crushed red pepper flakes necessary for this dish?
No, they are optional but provide a subtle heat that balances the citrus and fish flavors well.
- → How do I prevent the sauce from becoming too dry?
Use reserved pasta cooking water to slowly loosen the tuna and lemon mixture, ensuring the sauce clings lightly to the spaghetti.