What is the deal with the pasta water?

When pasta cooks, it releases starch into the water (that is what makes it a little cloudy). And since hopefully you have thoroughly salted your water, at the end of the pasta cooking time you have a starchy, salty water that is ABSOLUTELY PERFECT for making or loosening up a light pasta sauce. It's truly magical.

I really can't use tuna packed in water?

I mean, you CAN, but you want the texture and flavor of that olive oil. If you only have water-packed tuna on hand, add a tablespoon or so of olive oil when you add the tuna.

Can this recipe be made ahead of time?

Nope, this one needs to be made right before you serve it so that the flavors are fresh. But happily it only takes about 30 minutes!

Have a question that I didn't cover?

Pop your question in the Comments section under the recipe card and I will answer pronto!

Tuna Tomato Pasta: A Pantry Staple Dish

Name: Tuna Tomato Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 slice fresh bread; 1 tablespoon olive oil; Salt and fresh ground pepper; 4 ounces spaghetti or linguine; 2 tablespoons olive oil; 1 cup cherry tomatoes, halved; 1/2 cup finely grated parmesan cheese; 1/8 cup capers (or more if you like capers!); 1 seven ounce can or jar of oil-packed tuna, drained and lightly crumbled (you want some good size pieces); Juice from 1/2 lemon

Tuna Tomato Pasta

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Tuna Tomato Pasta is the perfect solution for busy nights. Learn how to create a delicious meal with pantry staples.

Author: Kate Morgan Jackson
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 2 good-sized servings 1x
Category: Dinner
Method: Stovetop
Cuisine: American

Ingredients

Scale

1 slice fresh bread
1 tablespoon olive oil
Salt and fresh ground pepper
4 ounces spaghetti or linguine
2 tablespoons olive oil
1 cup cherry tomatoes, halved
1/2 cup finely grated parmesan cheese
1/8 cup capers (or more if you like capers!)
1 seven ounce can or jar of oil-packed tuna, drained and lightly crumbled (you want some good size pieces)
Juice from 1/2 lemon

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Instructions

Make bread crumbs by whirling a slice of bread on your food processor until it is in crumbs.
Heat 1 tablespoon olive oil in a medium skillet over medium high heat. Add fresh crumbs with a pinch of salt and a couple grindings of fresh pepper. Stir until golden and crispy, about 3-5 minutes. Set aside.
Cook pasta according to package directions in salted water. Reserve 1 cup of water and drain.
While the pasta is cooking, heat the remaining oil in the bread crumb skillet over medium high heat. Add cherry tomato halves and cook another 5 minutes or so until softened.
Add cheese and stir, and then drizzle in just enough pasta water to form a light sauce (you might not need all of it). Add pasta, capers and tuna and toss until everything is combined and heated through.
Divide pasta among plates, drizzle with fresh lemon juice, garnish with bread crumbs and serve.

Notes

Tuna: Please please PLEASE trust me when I say, oil-packed tuna is the way to go with this recipe. I promise you can use water-packed tuna most other times, but this recipe needs the punch of that silky, tasty olive oil.

Pasta: We like linguine with this recipe, but you can use any kind you have on hand.

Capers: Look for these salty little pickled dark green buds in the condiments section of your grocery store.

Parmesan Cheese: Freshly grated is the best for this dish!

Find it online: https://www.framedcooks.com/tuna-tomato-pasta/