The Perfect Spaghetti with Tuna and White Beans

There are evenings when I crave something simple yet soul-warming, and that’s when I reach for my Spaghetti with Tuna and White Beans.

You know those nights when the kitchen feels too big for just one person? This Spaghetti with Tuna and White Beans becomes my quiet companion, filling the house with the gentle sounds of sizzling garlic and bubbling pasta water.

What makes this Spaghetti Recipe a keeper for years to come

The beauty lies in its honest simplicity. I can have this steaming bowl ready in just 25 minutes using ingredients that never leave my pantry.

Your pasta gets silky from good olive oil, while the white beans add that creamy texture I adore. The tuna practically melts into the noodles, creating something far more elegant than its humble beginnings suggest.

This recipe works whether you’re cooking for yourself or when unexpected guests drop by. I often double it when my neighbor pops over, and we share stories over steaming bowls.

The Best Old Bay Roasted Potatoes make a lovely side when I want something extra special, or try Creamy Avocado Pesto Pasta with Cherry Tomatoes for another satisfying pasta night.

My ingredient list for Spaghetti with Tuna and White Beans

• Kosher salt and freshly ground black pepper — for seasoning throughout
• 12 ounces spaghetti (or any long pasta you have on hand)
• 3 tablespoons extra-virgin olive oil — use the good stuff here
• 4 garlic cloves, thinly sliced (I prefer slicing over mincing for better texture)
• 1 (15-ounce) can cannellini beans, drained and rinsed well
• 2 (5-ounce) cans albacore tuna in olive oil (don’t drain completely; save some oil)
• 1 lemon, juiced — about 3 tablespoons fresh juice
• 1/4 cup fresh parsley, chopped (adds brightness and color)
• 1/3 cup homemade breadcrumbs, toasted until golden (optional but recommended)
• Red pepper flakes — just a pinch for gentle warmth

For the Spaghetti with Tuna and White Beans, quality tuna makes all the difference. I look for tuna packed in olive oil rather than water, it adds richness to every bite.

How I Make This Spaghetti with Tuna and White Beans

1. Get your water boiling (5 minutes): Fill a large pot with water, salt it generously until it tastes like mild seawater, and bring to a rolling boil over high heat.
2. Start the pasta (1 minute): Add spaghetti to the boiling water and cook according to package directions until just al dente, usually 10-11 minutes. Stir occasionally to prevent sticking.
3. Heat the olive oil (2 minutes): While pasta cooks, warm olive oil in a large skillet over medium-low heat. You want gentle heat here – no rushing.
4. Cook the garlic (1 minute): Add sliced garlic to the warm oil and let it sizzle gently until fragrant and just beginning to turn golden. The kitchen smells heavenly at this point.
5. Add beans and tuna (3 minutes): Stir in drained cannellini beans and tuna (with about half its oil). Break up large tuna chunks gently with your spoon. Let everything warm through and get acquainted.
6. Combine everything (2 minutes): Reserve 1/2 cup pasta cooking water before draining. Add hot, drained pasta directly to the skillet and toss with tongs, adding pasta water a splash at a time until it looks silky.
7. Finish and serve (1 minute): Remove from heat, squeeze in fresh lemon juice, and season with salt and pepper. Taste and adjust – you might want more lemon or a pinch more salt.

If you love discovering simple recipes that bring comfort to everyday meals, I’d be thrilled if you’d follow me on Pinterest!

My personal tricks for the best Spaghetti with Tuna and White Beans

I’ve learned that gentle heat is everything with this dish. Keep that garlic from browning too quickly, or it’ll turn bitter and overpower the delicate tuna flavors.

The pasta water is pure gold here. It helps create a light sauce that clings to each strand without feeling heavy. Start with just a little – you can always add more.

I always taste the Spaghetti with Tuna and White Beans before serving and adjust the lemon juice. Sometimes one lemon isn’t quite enough, and that bright acidity really makes the whole dish sing.

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Can I make Spaghetti with Tuna and White Beans ahead of time?

This pasta tastes best fresh and warm, but leftovers keep beautifully in the refrigerator for up to 3 days.

I actually enjoy it at room temperature the next day – just let it sit out for 20 minutes before eating. To reheat, add a splash of olive oil and warm gently in a skillet.

What if I don’t have cannellini beans?

Great northern beans or navy beans work wonderfully in place of cannellini. Even chickpeas add a nice texture, though they’ll change the character slightly.

Always rinse canned beans well to remove excess sodium.

Can I use a different type of tuna?

Absolutely! While albacore in olive oil is my preference, solid white tuna or even chunk light tuna work fine. If using tuna in water, add an extra tablespoon of olive oil to compensate for the missing richness.

How do I store leftover breadcrumbs?

Homemade toasted breadcrumbs keep in an airtight container in the refrigerator for up to 2 weeks. I make a big batch because they’re wonderful sprinkled on salads, soups, or other pasta dishes too.

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My favorite occasions to make Spaghetti with Tuna and White Beans

This recipe shines during those quiet weeknight dinners when I want something satisfying without much fuss. It’s become my go-to when I’m cooking just for myself or when a friend drops by unexpectedly.

I also love making this during busy weeks when grocery shopping gets pushed aside. Everything comes from the pantry, yet it feels special enough for company.

The gentle flavors make it perfect for any season – warming in winter, light enough for summer evenings.