Spaghetti Tonno e Burro (Spaghetti with Tuna and Butter)

Allow me to introduce you to Spaghetti Tuna and Butter – literally, spaghetti with tuna and butter. A recipe with three ingredients and 10 minutesthis will literally make you jump for joy with both its ease and simple, comforting taste. A minimalist Italian pantry meal that literally requires only three ingredients: tuna in olive oil, butter and spaghetti. This is an easy pasta recipe that’s perfect for warm summer evenings and busy weekdays.

You will also need salt and pepper, as with almost all recipes. Freshly ground black pepper is pretty important (unless you’re my kids, who like black pepper unless you can *see* it – start rolling your eyes). And, depending on the brand of tuna you use and how salty your pasta water is, you may need a little extra salt on hand.

The Tuna and Butter Spaghetti is reminiscent of tuna casserole, but in my opinion it is light years better. It’s not as heavy and is MUCH easier to make. But if you like tuna casserole – or *sort of* tuna casserole but would like it to be a little lighter – you’ll definitely like this.

This tuna pasta recipe is gorgeous in its simplicity. But far be it from me to limit you to these three ingredients. Capers or olives, lemon zest, sun-dried tomatoes, chopped parsley or dill – these would all be delicious additions. And some toasted breadcrumbs would be great to top it all off, and maybe some crushed chilli for a bit of zing.

But really, I encourage you to make this recipe as is at least once before experimenting. Tuna, spaghetti and butter – these three ingredients are all you need to have a delicious dinner on the table in 10 minutes!

Tips for success for Spaghetti Tuna and Butter

I’ll go into more detail later, but here are three main things that will help make this tuna pasta recipe the BEST:

1. Use high quality ingredients. A really good tuna in oil (I will suggest some brands below), good salted butter (Always love Kerrygold) and a nice starchy paste (For dry pasta I almost always choose DeCecco – look for “bronze cut”).
2. Pasta water is VERY SALT. I literally take a handful of kosher salt and put it in the pot every time I make pasta. It’s your only chance to season the pasta from the inside out, and we’ll use the delicious, starchy salt water from the pasta to thicken the sauce. Which brings me to my last point…
3. USE pasta water! The water contains starch from the pasta which, when mixed into the final dish, helps form a nice thick sauce that coats every bite. We’ll leave it in the pot so we can pour in as much as we need. I also like to add some to the leftovers I have, to keep them from drying out in the fridge.

Which brand of tuna in oil is best?

Because this Tuna and Butter Spaghetti recipe is so minimalist, each ingredient really stands out. So I recommend getting high quality tuna packaged in oil.

This the Bon Appétit article highlights the best canned tuna in oiland it’s a great starting point.

I personally used it Tuna Tuna packaged in olive oil. It comes in a jar and was available at my very general grocery store in town. It’s a little expensive, about $8 a jar (less if you buy in bulk on Amazon). But since we’re only going to spend a few extra dollars on spaghetti and butter for this recipe, I think it’s worth it. Other highly recommended brands are Genoa (which costs less) AND Ortiz (a little more expensive).

That being said, everyone’s financial situation and personal tastes are different! Use all the canned tuna in oil you can – just make sure it’s HIGH IN OIL, not full of water – and solid, NOT chunky. It makes a huge difference!

How to make Spaghetti Tuna and Butter

First, cook the spaghetti. Remember to salt the water generously!

While the pasta cooks, place the tuna AND the oil it is encased in in a large bowl. Flake it with a fork. Then add the butter cut into cubes (this will help it melt faster and distribute more evenly in the sauce)followed by a healthy dose of fresh cracked black pepper. Once the pasta is cooked, transfer it directly into the bowl using tongs. Put it together.

Then, using a ladle, add some of the water from the pan (the salty, starchy water will help thicken the sauce so it clings to each piece of pasta, as well as add flavor). As you stir, consider whether you need to add more pasta water if everything seems a little dry. If you accidentally add too much, don’t worry. Simply let the hot pasta sit in the bowl for a few minutes – it will continue to absorb the water. This will also free up some time to gather your family or set the table if needed!

Once the butter has completely melted and the sauce has reached the consistency you want, you’re ready to go! One last tip: be sure to add any pieces of tuna and extra sauce on top of each serving. Don’t leave any of those beautiful things behind.

Ta-da! Spaghetti Tuna and Butter! Told you it was easy.

Save leftover tuna pasta

Tuna and Butter Spaghetti makes great leftovers. Store it in an airtight container for up to 2-3 days.

When adding it to a storage container, I recommend adding just a little extra pasta water. This will help prevent it from drying out. Yes, the pasta will absorb some of it and become a little softer – not soggy or anything, just not al dente anymore – but I prefer this situation to having dry leftovers. Pop it in the microwave for a minute or so and you’ll have an amazing lunch the next day!

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