Ingredients
Method
- In a large pot, boil water with lots of salt and add in the pasta. Cook for about 20-25 mins till pasta is al dente.
- In a large pan, take two large shallots, chop into small pieces and fry in some olive oil till soft. Once it's translucent, add in some chilli flakes and herbs. Add in 1 tsp of minced garlic.
- Take a large can of artichokes, drain the water and chop into small pieces. Add the artichokes to pan and fry till you get some color. Add in capers and mix them all together
- Take two cans of good quality tuna and break it up and add to pan. Once the pasta is cooked add it into pan and spoon in some pasta water.
- Mix it all together and add in a whole small lemon. Once you cooked out the lemon and add in cream. To finish grate in cheese and add in cilantro. Mix altogether and top with a drizzle of olive oil.
This is a great recipe! I love tuna and I’m always looking for delicious ways to enjoy it more often. The capers add a salty, tangy kick, while the artichokes bring a really nice depth of flavour. It’s not meant to be a creamy pasta, but the splash of cream ties everything together perfectly.
Tips :
- Use good olive oil → because it’s the main flavor carrierBetter tuna → less fishy, firmer texture
- Quality of Tuna→ very important, you want a firm good quality as this is the main ingredient and want to add good flavour.
- Add Fresh Herbs → I like cilantro but if you prefer parsley would recommend.
- Artichokes → make sure to chop them into small pieces as you add to the pasta and fry it a bit to soften
I can’t stop eating this pasta. It’s rich but still fresh, and that final splash of cream brings everything together without making it heavy.
It’s the kind of dish that actually gets better as it sits—perfect for leftovers or meal prep over a few days. And it’s flexible, so you can easily swap ingredients based on what you have.
