Tuna Pasta | A Cheesemonger's Daughter
I call this one of “what to cook when I have nothing around” meals. Everything is a pantry or fridge essential and can be whipped up in under 20 minutes for a flavorful and simple midweek meal.
Enjoy with a crisp glass of white or rose to really feel like you’re on vacation.

prep 5 mins | cook 10 mins | total 15 mins | serves 1-2


  • 1 can of tuna in olive oil
  • 2 cloves of garlic
  • 1 lemon
  • 1 bunch of parsley
  • 1 tablespoon capers
  • red pepper flakes

the how-tos

  1. Bring a pot of salted water to boil and add the spaghetti
  2. While the pasta is cooking, drain the olive oil from the tuna into a skillet over a moderate heat. Add an additional splash and the garlic and cook until fragrant.
  3. Add the tuna, capers, juice of half a lemon, red pepper flakes, and season to taste and stir.
  4. When the pasta is cooked add it to the tuna and toss (add more olive oil if needed)
  5. Turn the heat off and mis in the parsley and serve with lemon and black pepper.

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