Zucchini Pasta With Tuna and Chile Paste

By Melissa Clark

Updated July 16, 2024

  • Rachel Vanni for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5(1,512)
Comments
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Spaghetti with tuna is one of those adaptable pantry dishes that you can dress up with whatever you have on hand. Just cook alliums (garlic, onion, scallions or shallot) in plenty of olive oil, add pasta water and al dente pasta to the pan, and finish with a can of tuna flaked on top. This version adds zucchini, fresh herbs and any kind of chile paste you like (gochujang, harissa, aji amarillo, sambal oelek or Sriracha) for brightness and heat. Just note that some chile pastes are more fiery than others, so if you’re unsure how much to add, gradually dab it in it, tasting as you go. Then make this in summer when zucchinis are abundant, or substitute other vegetables (eggplant, peppers, greens) as they come into season. Simple, thrifty and very satisfying, it’s an afterwork dish to make on repeat.

Featured in: This Is the Best Easy Use for Canned Tuna

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Ingredients

Yield:2 to 3 servings

  • ½ teaspoon fine sea or table salt, more as needed

  • 8 ounces long, thin pasta, such as bucatini, spaghetti or linguine

  • 3 tablespoons extra-virgin olive oil, more for drizzling

  • 4 scallions, thinly sliced, white and green parts separated

  • 1 pound zucchini, trimmed, halved lengthwise and sliced into ½-inch-thick half-moons

  • 3 garlic cloves, thinly sliced

  • 3 tablespoons drained capers

  • ½ to 3 teaspoons chile paste, such as gochujang, harissa, aji amarillo, sambal oelek or Sriracha, more to taste

  • 1 cup roughly chopped fresh herbs, such as cilantro and mint

  • 1 (5- or 6-ounce) can tuna, drained

  • 2 teaspoons fresh lemon juice, more to taste

Ingredient Substitution Guide
Nutritional analysis per serving (2 to 3 servings)

67 grams carbs; 38 milligrams cholesterol; 543 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 16 grams fat; 7 grams fiber; 953 milligrams sodium; 34 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a well-salted pot of boiling water, cook pasta according to package directions until al dente. Drain, saving ½ cup pasta water.

  2. Step 2

    Meanwhile, in a large skillet, heat the oil over medium. Add scallion whites and cook until fragrant, about 1 minute. Add zucchini and ½ teaspoon salt, and cook until golden brown and tender, 7 to 12 minutes. Add garlic, capers and chile paste, and cook, 1 to 2 minutes, or until the garlic is fragrant. Taste and season with more salt if needed.

  3. Step 3

    Add ½ cup pasta water, let it reduce until there is just a little left in the pan, 3 to 4 minutes, then add pasta and ½ cup herbs, and toss well to coat. Stir in tuna and lemon juice, tossing well. Taste and add more chile paste, lemon juice or salt as needed.

  4. Step 4

    Serve, topped with remaining ½ cup herbs, scallion greens, and a drizzle of olive oil.

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Ratings

5 out of 5
1,512 user ratings
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Comments

Jane

I think it is helpful for people to be able to ask questions here without others writing disparaging remarks about them. Everyone has questions at times. Let's all be kind or be silent.

Martin Berger

Have been making this sort of quick dinner for years. Yellowfin tuna works best. And I like to stir in a can of cannellini beans, rinsed.

Golem

If cooking a small amount of pasta for one or two people, significantly reduce the amount of water used to boil the pasta. When adding the pasta water, what's really being added is the starch from the boiled pasta. Reducing the amount of water assures that there is plenty of starch in the water from the pasta-for-two in the pot.

Anne B

This awesome recipe confirms my view that Ms. Clark is a mad genius. It is key to use good ingredients: lovely zucchini or summer squash from the farmer's market (or your garden), good quality olive oil, really nice herbs ((I used basil and parsley), and good tuna packed in water instead of inferior olive oil. I like Blue Harbor. The recipe calls for an alarming three tablespoons of capers. I advise rinsing them really well and not adding any other salt. I used Mina harissa (mild).

John C.

Also good cold btw

Rose

i added corn to this and it worked well for freshness and crunch!

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