Description
A quick and creamy Tuna Pasta recipe featuring penne pasta tossed in a lemony, garlicky cream cheese sauce with capers, parmesan, and tender chunks of tuna. Perfect for a satisfying weeknight meal that comes together in just 15 minutes.
Ingredients
Scale
Pasta
- ½ pound penne pasta, cooked according to package directions
Sauce
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 1 tablespoon capers, roughly chopped
- ¼ teaspoon red pepper flakes
- 2 tablespoons fresh lemon juice
- 3 tablespoons whipped cream cheese
Additions
- ½ cup grated parmesan cheese, plus additional for garnish
- 1 (5 ounce) can chunk light tuna, drained
- 1 tablespoon fresh chopped parsley, plus additional for garnish
- Zest of half a lemon (optional garnish)
Instructions
- Cook Pasta: Prepare your penne pasta according to the package directions, usually 10-12 minutes, until al dente. Drain the pasta and set aside. Plan to prepare the sauce during the last 5 minutes of the noodles boiling.
- Sauté Aromatics: Heat a large skillet over medium-high heat and add the olive oil, minced garlic, chopped capers, and red pepper flakes. Stir and cook for 30 seconds to 1 minute until the garlic is fragrant.
- Create Sauce: Pour in the fresh lemon juice and add the whipped cream cheese to the skillet. Stir continuously until the cream cheese has melted and combined with the other ingredients to form a creamy sauce.
- Combine Pasta and Tuna: Reduce heat to low. Add the drained pasta, grated parmesan cheese, drained tuna, and fresh parsley to the skillet. Gently toss everything together, taking care not to break up the chunks of tuna too much.
- Garnish and Serve: Sprinkle additional grated parmesan, chopped parsley, and lemon zest over the pasta. Serve immediately for best taste and texture.
Notes
- Storage: Cooled leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Freezing: Freezing is not recommended for this tuna and pasta dish as it may affect texture and flavor.
- Reheating: Reheat gently in a saucepan over low heat, adding a splash of water or milk to restore creamy texture if needed.
- Tips: You can easily double the recipe using a full pound of penne pasta. Chunk light tuna can be substituted with solid white tuna for a milder flavor. Avoid flavored tuna pouches as they may not complement the sauce well. Canned chicken or salmon can be used as alternative proteins. Reserving ¼ to ½ cup of pasta cooking water to adjust sauce consistency is recommended.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 370
- Sugar: 1.5 g
- Sodium: 540 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 30 mg
