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Tuna Pasta with Sun-Dried Tomatoes, Capers, and Lemon Recipe

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3.8 from 89 reviews

This Tuna Pasta recipe is a flavorful and quick Italian-inspired dish featuring al dente spaghetti tossed with sun-dried tomatoes, capers, green onions, and canned tuna in olive oil. Enhanced with fresh lemon juice and zest, and finished with parsley, this pasta offers a bright, savory, and slightly spicy flavor that’s perfect for a satisfying weeknight meal.

Ingredients

Pasta

  • 12 oz. dry spaghetti
  • Salt (for pasta water)

Sauté Mixture

  • 2 Tbsp extra virgin olive oil (plus more if desired)
  • 3 green onions (sliced – white and darker green portions separated)
  • 1/3 cup sun dried tomatoes (in oil, well drained, slightly packed)
  • 3 Tbsp drained non-pareil capers
  • 1 Tbsp minced garlic
  • 3/4 tsp freshly ground black pepper
  • 1/4 tsp red pepper flakes (or more to taste)

Tuna Mixture

  • 2 (5 oz each) cans tuna in olive oil (undrained)
  • 2 Tbsp fresh lemon juice
  • 1 1/2 tsp fresh lemon zest
  • 1/3 cup finely chopped fresh parsley

Instructions

  1. Cook spaghetti: Bring a large pot of salted water to a boil and cook the dry spaghetti according to package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water for later use.
  2. Sauté aromatics: Near the end of pasta cooking, heat 2 tablespoons of extra virgin olive oil in a medium skillet over medium-low heat. Add the white portions of the sliced green onions and sauté for about one minute until slightly softened.
  3. Add flavorful ingredients: Stir in the well-drained sun-dried tomatoes, capers, minced garlic, freshly ground black pepper, and red pepper flakes. Sauté everything together for an additional minute, then remove the skillet from heat.
  4. Combine pasta and tuna mixture: Return the drained spaghetti to the empty pasta pot. Add 1/3 cup of the reserved pasta water and the sautéed sun-dried tomato mixture. Next, add the canned tuna with its oil, fresh lemon juice, and lemon zest. Toss the mixture gently to combine, breaking up the tuna chunks as you go. Season with salt to taste and cook briefly over low heat for about one minute to marry the flavors.
  5. Finish and serve: Remove the pot from heat. Stir in the finely chopped fresh parsley and the darker green portions of the green onions. Thin the pasta with more reserved pasta water as needed for desired consistency. Adjust seasoning and add a little more olive oil if desired before serving.

Notes

  • Reserve pasta water before draining; it helps to loosen the sauce and improves texture.
  • If you prefer less heat, reduce or omit red pepper flakes.
  • Use good quality tuna packed in olive oil for best flavor and moisture.
  • Fresh lemon zest and juice brighten the dish; don’t skip them.
  • This recipe is best served immediately but can be gently reheated with a splash of pasta water.

Find it online: https://justsosavory.com/tuna-pasta-with-sun-dried-tomatoes-capers-and-lemon-recipe/