Spaghetti with Tuna, Lemon, and Breadcrumbs

Rating: 3.35 stars
95 Ratings
  • 5 star values: 14
  • 4 star values: 28
  • 3 star values: 35
  • 2 star values: 13
  • 1 star values: 5

This flavorful pasta dish gets a protein boost from the tuna and added nutritional benefits from parsley and olives.

Everyday Food, January/February 2009

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
25 mins
total:
25 mins
Servings:
4
Advertisement

Ingredients

Directions

  • Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Meanwhile, in a food processor, pulse bread and 1 teaspoon oil until coarse crumbs form. Spread on a rimmed baking sheet; season with salt and pepper. Bake until golden, tossing occasionally, 6 to 8 minutes.

    Advertisement

  • Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add lemon zest and juice, parsley, olives, and 1 tablespoon oil; toss, adding enough pasta water to coat. Add tuna; toss gently. Serve sprinkled with breadcrumbs.

Cook's Notes

Good-quality pasta and tuna, both pantry staples, make this meal easy, delicious, and affordable. Stock up on them when they are on sale.

Advertisement

Reviews (13)

95 Ratings
  • 5 star values: 14
  • 4 star values: 28
  • 3 star values: 35
  • 2 star values: 13
  • 1 star values: 5
Anonymous
Rating: 4 stars
03/14/2015
I added garlic, a key ingredient! Also, I worried that the olives would be too sour, so I used regular, ripe canned olives, and the dish came out great, simple and quick!
Anonymous
Rating: Unrated
07/24/2012
Forgot Salt and Pepper!!!?
Anonymous
Rating: Unrated
07/24/2012
Forgot the salt n pepper!!!?!
Advertisement
Anonymous
Rating: Unrated
07/24/2012
Forgot the salt n pepper!!!?!
Anonymous
Rating: Unrated
06/03/2012
I made this tonight...sort of. I used spaghetti squash and I did not have parsley so I used Thyme and I used Panko crumbs---It was really good! I loved how fresh it tasted!
Anonymous
Rating: Unrated
06/03/2012
I made this tonight...sort of. I used spaghetti squash and I did not have parsley so I used Thyme and I used Panko crumbs---It was really good! I loved how fresh it tasted!
Advertisement
Anonymous
Rating: Unrated
11/17/2011
LOVE IT!! The flavors of this dish are great together. I usually add more lemon zest and juice because it is my favorite. Since my fiance doesn't like olives, I replace them with capers. But the olives are delicious in this so I still put them in my portion. Why complain about the leftover pasta - who doesn't have pasta stored in their pantry? I rarely cook a whole pound!
Anonymous
Rating: Unrated
10/11/2011
As pasta usually comes in one pound lots...what does one do with the other 1/4 lb? I prepared this with a full one pound using bow tie (Farfalle) pasta, three cans of oil packed tuna which has more flavour and more lemon zest. This recipe is open to all sorts of variations..and I also used Italian bread.
Anonymous
Rating: Unrated
07/30/2009
love it!!!!! amazingly delish!
Anonymous
Rating: Unrated
05/14/2009
I loved this recipe. So simple and easy. Very tasty. I used canned albacore tuna once and the first time, I steamed a fresh ahi tuna steak. Each time, my family loved it. Also, I omitted the olives as I do not like them and substituted capers instead.
Anonymous
Rating: Unrated
03/03/2009
This was not one of my favorites.
Anonymous
Rating: Unrated
02/04/2009
love lemon, love olives, love tuna - I use these ingredients a lot. So I was very surprised that I did NOT love this, in the least! not sure why, just did not like the taste of these flavors combined, and the dish is a bit ugly, too.
Anonymous
Rating: Unrated
01/29/2009
Such a wonderful dinner - this is definitely going to be a staple, especially in the summer time when I want something quick and yummy
More Reviews
© Copyright 2021 marthastewart.com. All rights reserved. Printed from https://www.marthastewart.com 06/23/2021