Ingredients
- 1 pound capellini pasta
- 3 lemons, zested and juiced
- ¼ cup extra-virgin olive oil
- ½ cup grated Parmesan cheese
- 2 tablespoons minced fresh parsley
- 2 cloves garlic, minced
- ½ teaspoon salt
- 1 pinch crushed red pepper flakes, or to taste
- 1 (5 ounce) can tuna packed in oil
- ½ (15.5 ounce) can cannellini beans, drained and rinsed
Why This Dish Is Hard To Resist
Quick, flavorful, and packed with healthy ingredients. It combines the freshness of Mediterranean flavors with the convenience of pantry staples, making it perfect for busy weeknights.
Tips From The Kitchen
- Use high-quality canned tuna packed in olive oil for richer flavor.
- Cook the pasta until just al dente to keep the texture firm.
- Add fresh herbs like parsley or basil at the end to brighten the dish.
- Cook the pasta until just al dente to keep the texture firm.
- Add fresh herbs like parsley or basil at the end to brighten the dish.
Directions
Bring a large pot of salted water to a boil. Once it's bubbling, add the capellini and cook for about 4 to 5 minutes until it’s tender but still has a bit of bite. While the pasta cooks, squeeze the lemon juice into a big bowl, making sure to catch any seeds. Pour in the olive oil and give it a good stir. Then mix in the Parmesan, chopped parsley, lemon zest, garlic, a pinch of salt, and some crushed red pepper until everything is well combined. Add the tuna, breaking it up gently so you have nice chunks, and carefully fold in the cannellini beans. When the pasta is done, drain it and toss it right into the bowl with the tuna mixture. Give everything a good mix and serve it up while it’s fresh and flavorful.
Serving Tips
Serve with a simple green salad or steamed vegetables to keep the meal light and balanced. A sprinkle of grated Parmesan or a squeeze of lemon juice can enhance the flavors even more.
How To Preserve This Dish
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or microwave, adding a splash of olive oil or water to keep the pasta moist.
Frequently Asked Questions
Can I use a different type of pasta for this recipe?
Yes, you can use other thin pasta like angel hair or spaghetti if you don’t have capellini.
Should I drain the tuna before adding it?
No need to drain the tuna; the oil adds flavor and helps keep the dish moist.
How can I make this dish vegetarian?
Replace the tuna with extra cannellini beans or chickpeas for a plant-based version.
Can I prepare this recipe in advance?
It’s best served fresh, but you can refrigerate leftovers for up to 2 days and reheat gently.
What can I use if I don’t have fresh parsley?
Dried parsley can work, but use about one-third the amount since it’s more concentrated.
Is it possible to reduce the spice level?
Yes, simply omit or reduce the crushed red pepper flakes to suit your taste.
Can I use bottled lemon juice instead of fresh lemons?
Fresh lemon juice is preferred for the best flavor, but bottled juice can be used in a pinch.
How do I prevent the pasta from sticking after draining?
Toss the pasta immediately with the lemon and olive oil mixture to keep it from sticking.
