Casarecce Pantry Pasta with Oil-Packed Tuna and Spicy Garlic Breadcrumbs

Name: Casarecce Pantry Pasta with Oil-Packed Tuna and Spicy Garlic Breadcrumbs
Prep time: 5 min
Cook time: 20 min
Ingredients: 3 tbsp olive oil; 1 c Panko breadcrumbs; 1 large clove garlic (grated); 1 tsp crushed red pepper flakes; 1 tbsp lemon zest; salt; 8 oz Casarecce pasta; 1 4 oz can olive oil-packed tuna (drained); 4 tbsp butter; 2 tbsp dijon mustard; 3 tbsp lemon juice; 1/4 c roughly chopped parsley

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Who doesn’t love a quick and easy pantry pasta? This one’s made extra special with the addition of rich and luxurious olive oil-packed tuna, tangy lemon juice, fresh parsley and crispy panko breadcrumbs toasted with garlic and crushed red pepper flakes. Toss it all together with perfectly al dente Casarecce pasta and you’ll have a delicious dinner on the table in under 30 minutes.

Add this one to your roster of weeknight pasta recipes – I promise, it’s a keeper!

a white bowl with pasta, chopped parsley, lemon zest and breadcrumbs

I like to think of pantry pasta as my dinner time superhero swooping in to save the day right as I’m standing in front of my nearly empty fridge wondering whether I should just cave-in and order take out. Not tonight!

Isn’t the whole point of maintaining a well-stocked pantry is moments like this where an entire meal can be made without a trip to the grocery store? In this case, you’ll need dried pasta, olive oil, canned tuna, panko breadcrumbs, garlic and dijon mustard from the pantry and a bit of butter, lemon and parsley from the fridge. The result is a fast and delicious bowl of pasta that’s easy to make and most importantly saves you from another night of expensive takeout!

Ingredients You’ll Need

Tuna packed in olive oil, I like the brands Ortiz and Tonnino best, Casarecce pasta, Panko breadcrumbs, dijon mustard, olive oil, butter, crushed chili flakes, garlic, lemon and parsley.

a can of oil-packed tuna, a knob of butter, panko breadcrumbs, parsley, butter, bowls of dijon mustard, olive oil and chili flakes.

Here’s what you need to know about Olive Oil-Packed Tuna:

You might hear “canned tuna” and think of watery, mushy lunchtime sandwiches, but that’s not the kind of tuna we’re talking about today. Pop open a tin of olive oil-drenched yellowfin or albacore tuna and you’ll find something far more luxurious! Meaty, intact and pleasantly firm flakes of tuna drenched in olive oil with a mild yet well-seasoned flavor.

Storing tuna in olive oil is a traditional preservation technique from Spain and Portugal, where generations of families have worked to create the worlds most luxurious, and flavorful tinned fish.

You can find oil-packed tuna in the canned fish section of your local super market. It’s more expensive than regular canned tuna but 100% worth it!

Recipe Step by Step:

Step 1. Toast the Breadcrumbs

Add the olive oil to a large sauté pan and place it over medium heat. As soon as the oil begins to shimmer, toss in the Panko, whole garlic cloves and a pinch of salt. Stir continuously until the breadcrumbs begin to turn golden brown then add in the crushed red chili flakes and continue stirring until everything is evenly brown and toasted. Transfer the panko to a bowl and discard the garlic cloves. Stir in the lemon zest, taste and season with salt as needed. Set aside,

golden brown toasted Panko breadcrumbs in a stainless steel skillet

Step 2. Boil the Pasta

Bring a large pot of salted water to a boil and cook off the pasta. Reserve 1c of pasta water before draining.

pasta in a saute pan with chunks of tuna, chopped parsley and breadcrumbs

Step 3. Make the Sauce

This pasta sauce is barely cooked. You more so just want to fold all of the ingredients together with a bit of pasta water over low heat.. until evenly combined and piping hot! To do this add the butter, dijon mustard and 1c of pasta water to a sauté pan. Bring that to a low simmer then add in the pasta and lemon juice. Simmer the pasta and sauce together, stirring ofter, about 5 minutes. As soon as the sauce is thick enough to coat the pasta turn off the heat and fold in the tuna and chopped parsley. Taste and season with more salt as needed. Divide between bowls and top with spicy garlic breadcrumbs!

a white bowl of Casarecce pasta with flaked tuna, minced parsley, lemon zest and breadcrumbs on a white background with a spoon digging into the side of the bowl.

FAQs and Expert Tips

What’s the difference between tuna in water and tuna in olive oil?

Canned tuna in water which you’re likely already familiar with, is primarily used as an ingredient in tuna salads and casseroles. It’s inexpensive, mild in flavor, dry and easy to flake which is honestly all you need for a salad thats going to be mixed with mayo, mustard and other flavorful ingredients. Oil-packed tuna is more of a specialty “tinned fish” product typically imported from Spain or Portugal. It’s ready to serve straight from the container, often filleted and canned by hand, resulting in larger, appealing chunks as well as a higher price tag.

Can I use regular tuna in water for this recipe?

You can actually! If possible, try to pick up a higher-quality tuna in water, ideally something labeled as pole-caught. The brands American Tuna and Wild Planet are widely available and of good quality. Before you start cooking, drain off the water from the tuna and drizzle it with a few tablespoons of olive oil. Let it marinated for 5-10 minutes to absorb some of the oil before using.

Check Out More Weeknight Pasta Recipes:

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