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3 Ingredient Spaghetti with Tuna & Butter (Spaghetti al Tonno e Burro)

Twirling a bite of simple tuna butter spaghetti on a fork.
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This 3-ingredient spaghetti is the perfect 15-minute meal.

Ingredients

Units Scale
  • 1 tablespoon of salt for the pasta cooking water
  • 1 pound dried spaghetti
  • 1 cup of reserved pasta cooking water
  • 2 5-ounce cans of tuna in olive oil (do not drain)
  • 1 stick (1/2 cup) of butter, cut into cubes
  • Freshly ground black pepper to taste
  • Salt to taste

Instructions

Cook the Spaghetti

  1. Fill a large pot with water and 1 tablespoon of salt. Bring it to a rolling boil over high heat.
  2. Add the spaghetti and cook it to al dente, according to the package instructions.
  3. Before draining, ladle 1 cup of the pasta water into a container and set it aside.
  4. Drain the spaghetti.

Prep the Sauce

  1. While the spaghetti is cooking, add the tuna (with its oil) and the cubed butter to a very large bowl.

Combine & Finish

  1. Transfer the cooked spaghetti to the bowl while it’s still hot. Use tongs to toss the noodles with the tuna and butter. Then, pour 1 cup of hot pasta water over the noodles until the butter is melted and a silky sauce forms.
  2. Season with plenty of black pepper. Taste and add salt* if needed.
  3. Serve immediately and spoon the extra tuna and sauce over each portion.

Notes

*It shouldn’t need salt after adding the salted pasta water to the sauce, but always taste to make sure.

Totally Optional Topping Ideas

  • Capers (my personal favorite)
  • Lemon zest or lemon wedges
  • Calabrian chili paste or crushed red pepper
  • Fresh parsley
  • Freshly grated Parmesan

Nutrition

Find it online: https://mandiofthemountains.com/tuna-butter-spaghetti-al-tonno-e-burro/