Spicy Tuna Pasta

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 9 ingredients
When I first worked in fashion, I used to spend a lot of time in Italy making knitwear in the Marche. The family I stayed with there taught me this quick and tasty tuna...

Ingredients

  • 8 ounces whole wheat spaghettini
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, finely sliced lengthwise
  • 2 large, (about 1½ pounds) ripe beefsteak tomatoes, or other variety, cored and cut into ½-inch dice
  • 1 cayenne pepper pod, seeds removed (optional)
  • 1 cup flat-leaf parsley, roughly chopped
  • 1 (6 ounce) can chunk light tuna in water, drained
  • 2 tablespoon capers, drained, rinsed and roughly chopped
  • Sea salt and pepper, to taste

Nutrition Facts

Calories

364 cals

Fat

9 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g

Carbohydrates

48 g

Sugar

4 g

Fiber

4 g

Protein

24 g

Sodium

590 mg

Directions

  1. Bring water for the pasta to a boil, then add salt.  Add pasta and cook for 1 minute less than given on package. Reserve 1 cup of the pasta cooking liquid and drain.
  2. While the pasta is cooking, heat the olive oil over medium-high heat in a wok or frying pan. When it starts to shimmer, add the garlic and pepper pod, if using. Stir-fry until the garlic is just golden. Add the tomatoes and cook until they and have given up their juices and become saucy.
  3. Add the parsley, tuna, and capers to the tomatoes and cook for 2-3 minutes to heat through. Add the drained pasta to the sauce. Toss well and cook for 1 minute more to finish. It''s ready! Serve immediately along with a crisp green salad.

Chef Tips

This dish is best made with water packed, salt free, light chunk albacore tuna. My favorite is tuna that has been cooked in the can without any extra liquid, a method that keeps more of the fish’s omega 3s intact.
If your pocketbook allows, always buy sustainably caught tuna .

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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