Description
A comforting pantry pasta that transforms simple ingredients into something special, Spaghetti with Tuna and White Beans with fresh herbs and a squeeze of lemon.
Ingredients
- Kosher salt and freshly ground black pepper, to taste
- 12 ounces spaghetti
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 2 (5-ounce) cans albacore tuna in olive oil
- 1 lemon, juiced (about 3 tablespoons)
- 1/4 cup fresh parsley, chopped
- 1/3 cup toasted breadcrumbs (optional)
- Red pepper flakes, to taste
Instructions
- Bring a large pot of well-salted water to boil. Cook spaghetti until al dente, about 10-11 minutes.
- Meanwhile, heat olive oil in large skillet over medium-low heat. Add garlic and cook until fragrant, about 1 minute.
- Add cannellini beans and tuna with half its oil to skillet. Warm through, about 3 minutes.
- Reserve 1/2 cup pasta water, then drain pasta. Add hot pasta to skillet and toss with tongs.
- Add pasta water gradually until mixture looks silky. Remove from heat.
- Stir in lemon juice, season with salt and pepper.
- Garnish with parsley and breadcrumbs if desired.
Notes
Use quality tuna packed in olive oil for best results. The dish reheats well with a splash of olive oil in a skillet over gentle heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes