Picture this: you come home after a long, exhausting day, your stomach rumbling. That’s when you need a quick, comforting meal made from simple pantry staples. My answer? A classic Italian “aglio e olio” pasta—on the table in just 25 minutes. When you’re after a fast, flavorful dinner, this pantry pasta is a winner. A can of tuna, sun-dried tomatoes, a swirl of linguine (or spaghetti), and a garlicky, chili-kissed olive oil sauce come together in minutes—no trip to the store needed. It’s the kind of effortless meal that tastes like you spent all day planning it.
Ingredients
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Canned tuna: For the best texture and flavor, choose tuna packed in olive oil in glass jars. It stays firm, flaky, and moist, breaking into beautiful large pieces. If using canned tuna or pouches, opt for yellowfin packed in olive oil—avoid brands that turn mushy after processing.
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Sun-dried tomatoes: The secret twist that ties the whole dish together. Their rich, tangy umami deepens the flavor of the tuna pasta, instantly elevating it from everyday to restaurant-worthy.
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Dried pasta: Linguine or spaghetti are my go-tos, but farfalle, penne, or other short shapes work just as well.
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Olive oil: Use a good-quality extra-virgin olive oil—it’s the backbone of the sauce, so its flavor really matters.
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Garlic: Fresh garlic is non-negotiable (it’s the “aglio” in aglio e olio, after all).
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Instructions
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Lift the tuna from the jar with a fork, leaving the oil behind. Transfer it to a small bowl and gently break it into smaller pieces—keeping some larger chunks for better texture.
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Bring a large pot of water to a boil, adding 1 tablespoon of salt for every quart of water.
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In a large skillet, warm the olive oil over medium-low heat for about a minute. Add the garlic, chili, and sun-dried tomatoes, cooking just until the garlic begins to sizzle. Remove from the heat and stir in the tuna along with ¼ teaspoon of salt.
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Cook the pasta until al dente. Reserve ¼–½ cup of the cooking water before draining. Immediately add the pasta to the skillet with the butter. Toss with tongs (or two large forks), adding a splash of the reserved water as needed to loosen the sauce—you may not need it all.
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Finish with a sprinkle of fresh herbs, taste, and adjust the seasoning with more salt or chili if desired. Serve hot.
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