Pasta Aglio e Olio With Tuna
Updated November 3, 2025
- Ready In
- 40 min
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Ingredients
Salt
2 (5- to 7-ounce) cans or jars tuna, drained
1 small lemon, zested and juiced
1 pound spaghetti (or other long pasta)
¼ cup extra-virgin olive oil, plus more for serving
6 garlic cloves, thinly sliced
½ teaspoon crushed red pepper, plus more for serving
5 ounces arugula (about 5 packed cups)
Nutritional analysis per serving (4 to 6 servings)
59 grams carbs; 20 milligrams cholesterol; 421 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 3 grams fiber; 399 milligrams sodium; 22 grams protein; 3 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
- Step 1
Bring a large pot of salted water to a boil over high heat.
- Step 2
In a small bowl, combine the tuna, lemon zest and juice; set aside.
- Step 3
Add the pasta to the boiling water and cook 1 minute less than package instructions for al dente. Reserve 2 cups of pasta cooking water then drain the pasta.
- Step 4
Meanwhile, heat the olive oil in a large (12-inch) skillet with high sides over medium-low. Add the garlic and crushed red pepper and cook, stirring occasionally, until very fragrant and the garlic just begins to turn pale golden, 2 to 3 minutes. Remove from the heat.
- Step 5
Add the reserved pasta water to the pan and bring the mixture to a simmer over medium-high heat. Simmer until reduced by about half, 4 to 6 minutes. Add the pasta and continue to simmer, tossing frequently, until the pasta is al dente and coated in a glossy sauce, 1 to 2 minutes.
- Step 6
Remove from the heat and stir in the tuna as well as the arugula, handfuls at a time, until the arugula just wilts. Taste and season with salt.
- Step 7
Divide among bowls and serve garnished with a drizzle of olive oil and more crushed red pepper, if desired.
Private Notes
Comments
I've been making almost this exact recipe for years, and it's definitely a last minute what to cook favourite. Definitely use tuna in oil for more flavour... drain the oil into a large fry pan and use it to slowly saute the garlic and pepper flakes. I add a couple of tablespoons of crushed baby capers . Add the drained pasta to the fry pan, not the contents of the fry pan to the drained pasta to make sure I don't miss out on any flavour. Finally, you can't add too much arugula. Twice as much as the recipe here says. it wilts to nothing. And I finish with a squeeze of lemon juice before serving.
I always use the olive oil from the jar of good tuna when making a dish like this. Extra umami, less waste.
@Sloejelly I always buy tuna in water, drain and add the best EVO
Simple, delicious, even the picky one ate it. I subbed spinach since that’s what I had on hand (and my kids are more likely to eat it than arugula). Served with a side of roasted broccoli. This is one of those recipes that could easily be riffed depending on what you have hanging around, but is perfect in its simplicity as-is.
Wow! This was so great! A tip to amp up this recipe: Put the garlic, chilis and olive oil in a cold sauté pan. Place on heat so it warms slowly and your garlic doesn’t burn! I made just two servings, halving the recipe, but using 6 ounces pasta and two 5 oz cans tuna. Really terrific and easy recipe!
Few ingredients, easy to make and very tasty.