Meal Type, Pasta , Entrées

Lemon Spaghetti with Tuna and Breadcrumbs

This Lemon Spaghetti with Tuna and Breadcrumbs is half quick and easy weeknight dinner and half summer pasta dish. This is a pasta dish that can work for any time of year and is made with pretty much 100% ingredients that you have on hand right this second – so consider dinner tonight handled!


Original recipe courtesy of What's Gaby Cooking.

Total Time 4-6 Servings
5 5 0

Love it. Best tuna that we can get in the U.S. Closest thing to the freshness of the tuna we bring back from Italy.

Waterbury, Connecticut
5 5 0

Hands down the best canned tuna I've ever had. Always in nice meaty chunks, and the taste is out of this world.

Del Norte, Colorado
5 5 0

REALLY enjoyed Genova's Yellowfin Tuna in Olive Oil. Firm, flavorful and filling! Unique packaging! #GenovaSeafood

Fort Collins, Colorado
5 5 0

I just tried Genova tuna in oil for the first time. I have to say it is some of the freshest tasting tuna I have tried. I am hooked! #GenovaSeafood

San Antonio, Texas
5 5 0

Absolutely adore the yellowfin tuna with olive oil. I can eat it straight without adding any extras, it also is extremely healthy! I never knew I could LOVE tuna, especially without mayo!

5 5 0

Wow!! First time buyer, and I’ll never go back to other company. Light, flaky and moist yet flavorful. Albacore Tuna with Olive Oil is delicious. Genova is my new brand in seafood.

Utica, New York
6 5 5 0

Ingredients

  • 2 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • ½ cup panko bread crumbs
  • 1 pound spaghetti
  • 2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh lemon juice
  • ½ cup chopped fresh chives
  • ½ cup Castelvetrano olives, smashed, pits removed and halved
  • 2 cans Genova Albacore tuna, in olive oil, drained
  • Kosher salt and ground pepper

Directions

  1. Heat the olive oil in a skillet over medium heat. Add the garlic and red pepper flakes and sauté for 60 seconds until fragrant. Add the bread crumbs and sauté until toasty. Remove and set aside.
  2. Bring a large pot of water to a boil.
  3. Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add lemon zest and juice, chives, olives, toss, adding enough pasta water to coat. Add tuna; toss gently. Serve sprinkled with garlic toasted breadcrumbs and serve.