Golden garlic sizzled with fresh ginger, turmeric, and a pinch of red pepper flakes builds a fragrant, warmly spiced base for this weeknight skillet dinner. Cherry tomatoes break down into a juicy, glossy sauce, and flaked tuna turns it into a satisfying, protein-packed one-pan meal. A finishing splash of lemon juice, a scatter of fresh parsley, and briny capers keep every bite bright and balanced. The pasta cooks up tender with just the right bite, soaking up all that turmeric-ginger flavor in the final toss. It's a vibrant, comforting dish that comes together fast, and it's a solid choice for a gluten free dinner rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
