Anti Inflammatory Turmeric-Ginger Whole Wheat Pasta with Tuna & Tomatoes
Bright, warming, and deeply satisfying, this pasta brings together some of the most celebrated inflammation-fighting ingredients in one weeknight-friendly bowl. Turmeric and fresh ginger bloom in olive oil alongside sliced garlic and a pinch of red pepper flakes, building a fragrant base that smells incredible and does real work for your body. Juicy cherry tomatoes collapse into the pan and meld with flaked olive oil–packed tuna, creating a sauce that's rich without being heavy. Whole wheat spaghetti adds fiber and a nutty depth that holds up beautifully to all those bold flavors. A hit of fresh lemon juice and a handful of chopped parsley at the finish keep everything bright and lively. The whole thing comes together in about the time it takes to boil pasta, and it serves four generously — making it just as practical as it is nourishing.
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Learn more →Ingredients
4 servings
- 12 oz whole wheat spaghetti
- 1 tsp salt, plus more for pasta water
- ¼ cup extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 tbsp fresh ginger, grated on a microplane
- 1 tsp ground turmeric
- ½ tsp red pepper flakes
- 2 cans (5 oz each) tuna packed in olive oil, drained
- 1 pint (10 oz) cherry tomatoes, halved
- ½ tsp black pepper
- 2 tbsp fresh lemon juice (about 1 lemon)
- ½ cup fresh parsley, roughly chopped
- 2 tbsp capers, drained (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the whole wheat spaghetti and cook according to package directions until al dente, tender with a slight resistance at the center, about 9–11 minutes. Before draining, scoop out 1 cup of pasta cooking water and set it aside. Drain the pasta in a colander.
- 2
While the pasta cooks, heat the olive oil in a 12-inch skillet over medium heat until shimmering. Add the sliced garlic and cook, stirring frequently, until softened and just beginning to turn golden at the edges, about 2–3 minutes — watch closely so it doesn't burn.
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