15-minute Easy Chilli Garlic Tuna Pasta
This is how you can turn tinned tuna into a proper dinner dish. With anchovies for extra umami, this easy garlic chilli tuna pasta is a total win!
Ingredients
- 250 g Pasta of your choice (we like to use Linguine)
- 1 tbsp Olive Oil
- 2 Anchovy Fillets
- 3 cloves Garlic sliced
- 1 tsp Chilli Flakes (add more if you like it spicy!)
- 200 g Cherry Tomatoes halved
- 1 tin Tuna
- ½ cup Fish Broth or Chicken / Vegetable Broth
- Fresh Coriander Leaves
Instructions
- Bring a pot of water to a boil. Season generously with salt and cook pasta according to package instructions. Reserve about ½-1 cup of pasta water.250 g Pasta of your choice
- Heat olive oil in a pan over medium-low heat.1 tbsp Olive Oil
- Add anchovy fillets into the pan. Stir to break up the anchovy fillets and cook for a minute until sizzling & fragrant.2 Anchovy Fillets
- Stir in chopped garlic and chilli flakes. Cook for another minute till fragrant.3 cloves Garlic, 1 tsp Chilli Flakes
- Turn the heat up to medium and add in the cherry tomatoes. Saute for 2-3 minutes until the tomatoes start to burst.200 g Cherry Tomatoes
- Stir in tuna, then deglaze the pan with the fish broth. Let simmer till slightly reduced.1 tin Tuna, ½ cup Fish Broth
- Add cooked pasta into the pan together with a splash of the reserved pasta water. Toss to combine and let cook until the liquid is reduced.
- Toss in fresh coriander leaves and serve immediately.Fresh Coriander Leaves
Notes
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- It's completely your choice of what type of tinned tuna to use for this recipe. We personally prefer oil-packed tuna more for its slightly meatier texture but, cooking-wise, it makes no difference to use brine-packed tuna.
- Do not overheat the pan as anchovies splutter easily. Start with medium-low heat and then turn the heat up a bit after the aromatics are cooked.
- As per any pasta recipe, reserving your pasta water helps to lend flavour to the dish and also binds everything together with the pasta.