Pescatarian Turmeric-Ginger Whole Wheat Pasta with Tuna & Tomatoes
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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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