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Samin’s Spicy Tuna Pantry Pasta is a legendary recipe from the wonderful writer and cook Samin Nosrat. It’s a perfect example of her philosophy of creating something incredibly delicious from simple, pantry-ready ingredients.
The genius lies in creating a rich, umami-packed sauce from canned tuna, olive oil, garlic, and chili flakes. It’s quick, satisfying, and surprisingly elegant.
Here’s the recipe, based on her famous dish.
Samin’s Spicy Tuna Pantry Pasta
This recipe is all about technique: toasting the garlic and chili flakes in oil to infuse it, and then emulsifying that oil with starchy pasta water to create a luxurious sauce.
Yields: 2-3 servings
Prep time: 5 minutes
Cook time: 15 minutes
Ingredients:
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8 oz (225g) long pasta (spaghetti, linguine, or bucatini are classic)
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½ cup (120ml) high-quality extra-virgin olive oil
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4-6 garlic cloves, thinly sliced
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1 teaspoon red pepper flakes (adjust to your spice preference)
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2 (5 oz / 140g) cans of solid light tuna in olive oil, undrained
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Zest and juice of 1 lemon
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½ cup finely chopped fresh parsley
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Salt, for the pasta water and to taste
Instructions:
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Cook the Pasta: Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente. Reserve about 1 ½ cups of the starchy pasta water before draining. This is the key to the sauce!
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Infuse the Oil: While the pasta cooks, combine the ½ cup of olive oil, sliced garlic, and red pepper flakes in a large skillet or Dutch oven (large enough to hold the pasta later). Place it over medium-low heat. Gently cook, swirling the pan occasionally, until the garlic is fragrant, lightly golden, and sizzling gently. Do not let the garlic burn or it will turn bitter. This should take about 3-5 minutes.
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Add the Tuna: Turn off the heat. Add the entire contents of the tuna cans (both the tuna and the oil from the can) to the skillet. Use a wooden spoon or fork to break up the tuna into flaky pieces. Stir it into the infused oil.
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Emulsify the Sauce: Add about ½ cup of the reserved pasta water to the skillet. Turn the heat back to medium-high. Stir vigorously – the water and oil will seem separate at first, but as you stir, they will start to come together into a creamy, emulsified sauce. Let it bubble for a minute.
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Combine Pasta and Sauce: Add the drained, cooked pasta directly to the skillet. Use tongs to toss the pasta thoroughly, coating every strand with the sauce. If the sauce seems too thick or tight, add more pasta water, a splash at a time, until it’s silky and coats the pasta nicely.
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Finish and Serve: Remove the skillet from the heat. Stir in the fresh parsley, lemon zest, and a good squeeze of lemon juice. Taste and adjust seasoning, adding more salt, lemon juice, or pepper flakes as needed.
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Serve Immediately: Divide among bowls, drizzle with a little extra olive oil if you like, and enjoy right away.
Why This Recipe is So Brilliant (The Key Tips):
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Undrained Tuna: Using the oil from the tuna can is non-negotiable. It’s packed with flavor.
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Gentle Garlic Toasting: Cooking the garlic slowly in the oil infuses the entire dish with its flavor without any bitterness.
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The Emulsification: Adding the starchy pasta water to the oil and whisking is what creates the body of the sauce. The starch acts as an emulsifier, binding the water and oil into a cohesive, creamy texture without any cream.
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Finish Off the Heat: Adding the fresh parsley and lemon juice at the end preserves their bright, fresh flavors.
Variations & Add-Ins:
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Capers or Olives: Add 2 tablespoons of drained capers or chopped Kalamata olives with the tuna for a briny punch.
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Breadcrumb Topping: For a crunchy texture, toast ½ cup of panko breadcrumbs in a little olive oil until golden and sprinkle over the top before serving.
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Anchovy Boost: Add 2-3 minced anchovy fillets to the skillet with the garlic and chili flakes. They will melt away and add an incredible depth of umami.
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Herb Swap: Try using fresh basil or mint in place of (or in addition to) the parsley.
This is the ultimate “I have nothing to eat” dinner that transforms into something you’d be proud to serve to guests. Enjoy
