This 20-minute, barely-any-cooking-involved recipe uses just your pantry staples.
Put those pantry staples to use with a mix of starchy pasta water, fresh herbs, and briny olives and capers for an easy, balanced, and everyday meal. Before you get started, we recommend picking up a can (or jar) of the good stuff—tuna packed in olive oil—which is a little pricier but well worth it.
Prep Time: 10 min
Cook Time: 10 min
- 1 6 oz can of tuna, preferably packed in olive oil
- 2 tbs capers, drained
- ¼ cup pitted olives, chopped
- Handful of arugula, spinach or dandelion greens, torn into pieces
- ½ can chickpeas, drained
- Zest of 1 lemon
- 2 tbs lemons juice
- ¼ cup olive oil
- ½ tsp salt and pepper to taste
- ½ tsp red pepper flakes, optional
- ½ lb pasta, long noodles like spaghetti or fettuccine
- ¼ reserved pasta water
- Handful of fresh dill or parsley, chopped
- Fresh grated parmesan cheese to finish
Bring salted water to a boil in a pot.
While water is boiling, drain tuna and place it in a prep bowl. If using thick cut tuna(suggested), break apart into flakes with a fork.
Add capers, olives, torn pieces of greens, and chickpeas or other vegetables to the tuna. Mix together with lemon zest, lemon juice, and olive oil. Add salt and pepper and optional red pepper flakes from some extra kick.
When pasta is done cooking, make sure to reserve ¼ of water and drain noodles. Add hot pasta immediately to the prep bowl, combine well with the tuna mixture.
If pasta seems dry then start to slowly add reserved liquid. Transfer to a serving bowl and top with fresh herbs and a sprinkle of cheese if desired.