From the roundup: 20 Zucchini Pasta Dinner Recipes Ready in 30 Minutes
Two cans of oil-packed tuna, a couple of zucchini that were one day away from going soft, and a jar of capers I keep forgetting I own led me to this tuna and zucchini pasta with capers on a Wednesday when the fridge had almost nothing else to offer. Do not drain those tuna cans. The oil goes straight into the skillet and becomes the base of the entire sauce, and the one time I poured it down the drain out of habit I ended up with a dry, flat pan and had to scramble for extra olive oil. The whole skillet comes together in about eight minutes while the pasta finishes cooking, so time it right and everything hits the bowl at once.
Why you will love this
- On the table in 25 minutes, and the only active cooking is about 8 minutes at the stove
- Uses pantry staples almost entirely, so no special grocery run on a busy weeknight
- The tuna oil doubles as the sauce base, which means real flavor without extra effort
- No cream or heavy sauce, just lemon and olive oil, so it doesn’t sit heavy
- Leftovers reheat well the next day if you add a small splash of olive oil to the skillet
Tips for success
- Use oil-packed tuna, not water-packed. The flavor difference is noticeable, and the oil from the cans is part of what makes the sauce work. Water-packed tuna turns this into a much drier, blander dish.
- Pull the pasta out of the water when it still has a tiny bit of bite. It finishes cooking in the skillet with the other ingredients, and overcooked spaghetti goes mushy fast once you start tossing.
- Don’t skip reserving the pasta water before you drain. A tablespoon or two stirred in at the end is what makes the pasta look glossy and coated instead of dry and clumped.
- Add the tuna in large chunks and warm it for just 1 minute. If you stir it aggressively or leave it on the heat too long, it breaks down into a paste instead of staying in flaky pieces.
If the pasta turns out dry or bland
- Dry pasta usually means the tuna oil got discarded or the pasta water was skipped. Add a tablespoon of olive oil and a splash of the reserved pasta water, toss over low heat.
- Bland flavor is almost always a salt issue. Taste before serving and add a pinch of kosher salt, or squeeze in a little more lemon juice.
- If the zucchini released a lot of water and the pan looks watery instead of saucy, turn the heat up briefly before adding the pasta to let some of it cook off.
- A little grated Parmesan or pecorino stirred in at the end pulls everything together if it still feels like it’s missing something.
Substitutions
If you only have water-packed tuna, it works fine but the sauce will be leaner. Add an extra tablespoon of good olive oil to the pan to make up for the missing can oil. Linguine or bucatini are good swaps for spaghetti. For a gluten-free version, any sturdy GF pasta works, just watch the cook time since they can go soft faster.
If capers aren’t something your family eats, sliced green olives give a similar briny punch. For kids who won’t touch visible green things, you can skip the capers and parsley entirely and just finish with extra lemon and a little Parmesan. The dish is milder that way but still works.
Make-ahead and storage
This pasta is best served right when it’s made. The components come together so quickly that there’s no real reason to prep it ahead. If you want to get a head start, you can slice the zucchini and mince the garlic earlier in the day and keep them in the fridge.
Leftovers keep in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over low heat with a small splash of olive oil or water, tossing until just warmed through. Keep the heat low because the tuna dries out quickly if it gets too hot. This one doesn’t freeze well.
Tuna and Zucchini Pasta with Capers
Ingredients
Equipment
Method
- Bring a large pot of generously salted water to a boil. Cook the spaghetti according to package directions until just al dente, about 8 to 9 minutes. The pasta should have a tiny bit of bite left because it will finish in the skillet. Before draining, scoop out about a quarter cup of the starchy cooking water. Drain the pasta and set aside.
- While the pasta cooks, open the tuna cans and drain them into the skillet, collecting all the oil from the cans. Add the 3 tablespoons of olive oil to the tuna oil already in the skillet. Set the skillet over medium heat.
- Once the oil mixture shimmers, add the minced garlic and red pepper flakes if using. Cook for about 60 seconds, stirring, until the garlic is fragrant. Add the zucchini, salt, and black pepper. Cook for 4 to 5 minutes, stirring occasionally, until the zucchini is tender and has some golden color on the edges. It should be soft but not mushy.
- Add the capers and stir them in. Then flake in the drained tuna in large chunks, breaking it apart gently with a fork or spoon. You want some texture in the pieces, not a paste. Stir and cook for just 1 minute so the tuna warms through without drying out.
- Add the drained spaghetti to the skillet along with the lemon juice and lemon zest. Use tongs to toss everything together well. If the pasta looks dry or sticky, add the reserved pasta water a tablespoon at a time, tossing after each addition, until the pasta is glossy and coated in the pan juices. Taste for salt and lemon, adjusting as needed.
- Remove from heat and scatter the fresh parsley over the top. Toss once more and serve immediately. Parmesan or pecorino cheese on the side is optional but very good if you want it.
Notes
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