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Prep time
10 minutes
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Cook time
35 minutes
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Serves
4 to 6
Author Notes
This bulked-up version of Spaghetti Aglio e Olio borrows all of the classic flavors and techniques from the beloved pasta and throws in a few flavorful additions to make it a complete meal. For starters, a generous amount of lemon, in the form of both juice and zest, brightens up the pasta and adds a citrusy pep that helps cut through the olive oil. The brightness, which is reminiscent of shrimp scampi, creates the perfect foundation for big flakes of hearty canned tuna to enter the mix. The tuna (I like using an oil-packed variety here) brings an added dose of protein and transforms the pasta into a satisfying dinner that feels both hearty and luxe. To finish the pasta, a flurry of toasted panko breadcrumbs tossed in chopped parsley adds a freshness and crunch that livens it all up. It’s the aglio e olio you know and love, reimagined into a bright seafood pasta that comes together using nothing more than pantry staples and a few fresh additions.
Beyond being a cinch to make, this recipe is also the perfect rent-is-due-this-week meal. The ingredients are all budget-friendly staples that combine to create a satisfying dish. Assuming you have salt, pepper, red pepper flakes, and olive oil on hand, the entire recipe should cost no more than ten dollars to make and generously feed four to six people. —Jesse Szewczyk
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Ingredients
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1/2 cup
plus 3 tablespoons extra-virgin olive oil, divided
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1 1/2 cups
panko breadcrumbs
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1/2 cup
flat-leaf parsley leaves, finely chopped (about 1 large bunch), divided
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1 teaspoon
kosher salt, divided, plus more to taste
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8
garlic cloves, peeled and thinly sliced
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1/2 teaspoon
crushed red pepper flakes
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2
large lemons, juiced and zested (about ½ cup juice and 1 tablespoon zest)
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1 pound
dried spaghetti, or other long pasta shape
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3
(5-ounce) cans tuna (preferably stored in oil), drained and broken into large chunks
Directions
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Bring a large pot of generously salted water to a boil over high heat. While you wait for the water to boil, heat 3 tablespoons of the olive oil in a large nonstick or cast-iron skillet over medium heat. Add the panko breadcrumbs and toast, stirring constantly, until they are deep golden brown and fragrant, 3 to 5 minutes. Pour the breadcrumbs into a medium heatproof bowl and add ¼ cup of the chopped parsley and ½ teaspoon of the kosher salt. Toss to distribute the parsley throughout the breadcrumbs and set them aside. Carefully wipe out the skillet with a paper towel to remove any leftover breadcrumbs.
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Heat the remaining olive oil in the now-empty skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring often, until the garlic is fragrant and starting to soften, 2 to 3 minutes. Add the lemon juice and zest, bring to a simmer, and cook until the mixture is fragrant, 1 to 2 minutes. Remove the skillet from the heat and set aside as you cook the pasta.
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Once the water has come to a boil, cook the pasta until al dente, about 8 to 10 minutes for spaghetti (or follow the package instructions for the pasta of your choice). Reserve ½ cup of the pasta cooking water. Drain the pasta into a colander and immediately add it to the pan of garlic and olive oil. Place the skillet back over medium heat and add the reserved pasta water. Cook, tossing the pasta constantly, until the pasta has absorbed all of the pasta water and looks glossy, about 1 to 3 minutes.
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Remove the skillet from the heat and add the tuna and remaining chopped parsley. Gently toss to distribute the tuna throughout the pasta. Taste the pasta and add additional salt if needed. Immediately serve the pasta with the toasted breadcrumbs sprinkled on top.
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