Sriracha-Lime Tuna Pasta with Crispy Garlic
Ingredients
- 12 ouncesspaghetti
- 2 5-ounce canscanned tuna in water
- 3 tablespoonsolive oil
- 4 clovesgarlic
- ½ teaspoonred pepper flakes
- 2 tablespoonssriracha
- 1lime
- 1½ cupscherry tomatoes
- ·fresh cilantro
- ·salt
Prep
- 01
Slice 4 garlic cloves thinly.
- 02
Halve 1 1/2 cups cherry tomatoes.
- 03
Roughly chop a handful of fresh cilantro.
- 04
Cut 1 lime in half.
Method
- 01
Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- 02
While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook the garlic slices until golden and crispy, about 2 minutes. Transfer to a paper towel and set aside, leaving oil in the pan.
- 03
Add the remaining 1 tablespoon oil to the same skillet. Stir in red pepper flakes and cook for 30 seconds until fragrant, then add the drained tuna, breaking it into chunks. Cook for 1 minute, stirring occasionally.
- 04
Add sriracha and stir to coat the tuna. Pour in the halved cherry tomatoes and cook for 2 minutes, gently shaking the pan. Add the cooked pasta and toss, adding pasta water 1/4 cup at a time to reach a light, saucy consistency.
- 05
Remove from heat. Squeeze the lime over the pasta, taste, and adjust salt as needed. Divide among bowls and top with crispy garlic and fresh cilantro.
Spice Tips
For more heat, increase red pepper flakes to 3/4 teaspoon or add 1/2 teaspoon cayenne powder. For milder spice, reduce sriracha to 1 tablespoon. A splash of fish sauce adds savory depth if you have it on hand.