Description
This Spicy Tuna Spinach Pasta is a quick and flavorful Italian-inspired dish combining tender spaghetti with a spicy olive oil-infused tuna sauce, sautéed garlic, red pepper flakes, fresh baby spinach, and sun-dried tomatoes. Perfect for a nutritious and satisfying 30-minute meal, it balances a hint of heat with fresh lemon juice and optional Parmesan cheese for an extra layer of richness.
Ingredients
Scale
Pasta
- 8 oz spaghetti or linguine
Sauce and Vegetables
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 (5 oz) can tuna in olive oil, drained
- 3 cups fresh baby spinach
- 1/4 cup sun-dried tomatoes, chopped
- Juice of 1/2 lemon
- Salt and black pepper to taste
Optional Garnish
- 1/4 cup grated Parmesan cheese
- Chopped parsley
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the spaghetti or linguine according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta. Set the cooked pasta aside.
- Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes and sauté for about 1 minute until the garlic is fragrant but not browned, to infuse the oil with spice and flavor.
- Add Tuna and Tomatoes: Add the drained tuna to the skillet and gently break it apart with a spoon. Stir in the chopped sun-dried tomatoes and cook for an additional minute to warm through and combine flavors.
- Wilt the Spinach: Add the fresh baby spinach to the skillet and cook, stirring frequently, until the spinach is wilted and tender, about 2 to 3 minutes.
- Combine and Finish: Toss the cooked pasta into the skillet along with the lemon juice and reserved pasta water. Stir well to ensure the pasta is evenly coated with the sauce and heated through. Season with salt and black pepper to your taste.
- Serve: Plate the pasta and sprinkle with grated Parmesan cheese and chopped parsley if desired, enhancing both flavor and presentation. Serve immediately for the best taste.
Notes
- For a gluten-free version, substitute the regular pasta with your favorite gluten-free pasta blend.
- You can use canned tuna packed in water instead of olive oil if you prefer, though olive oil-packed tuna adds more richness.
- Substitute baby spinach with arugula or kale for a different leafy green flavor profile.
- Adjust the amount of red pepper flakes to control the spice level according to your preference.
