About this recipe
This is the pasta you make when the fridge is thin and you still want something that feels like a real meal. Canned tuna, lemon, and garlic do most of the work.
Peas add sweetness and color without another pot. Frozen is fine. Drop them in with the pasta for the last few minutes.
Keep the heat gentle once the tuna is in so it stays flaky instead of dry.
COOK THE PASTA
Step 1
Bring a large pot of well-salted water to a rolling boil. Cook pasta until nearly al dente, usually 7 to 9 minutes. Add peas for the last 2 minutes. Reserve 3/4 cup pasta water, then drain.
SAUCE THE TUNA
Step 2
Heat olive oil in a large skillet over medium. Add garlic and chili flakes if using. Cook 30 to 45 seconds until fragrant.
Step 3
Add drained tuna and break it into flakes. Warm gently over medium-low for 1 to 2 minutes.
COMBINE
Step 4
Add pasta, peas, lemon zest, lemon juice, and a splash of pasta water. Toss over medium heat until glossy, 1 to 2 minutes. Fold in spinach if using until just wilted.
Step 5
Season with salt and pepper. Serve warm.
Tips
Tuna packed in olive oil is richer. Drain well and cut the added oil to 1 tablespoon.
A handful of chopped parsley at the end brightens leftovers the next day.
Swaps
PeasBaby spinach only
Skip peas and wilt 4 cups spinach at the end.
Canned tunaCanned salmon
Same drained weight. Milder and a little richer.
Equipment
large pot · large skillet
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