Seafood Pasta with Tuna & Anchovies

This rustic Italian seafood pasta combines the briny punch of anchovy paste with flaky canned tuna in a garlicky tomato sauce that coats every strand of spaghetti.

It’s the kind of pantry-driven dinner that feels fancy but comes together in under an hour, perfect for those nights when you want big Mediterranean flavors without the fuss.

The anchovy paste melts into the sauce, adding umami depth without any fishy taste, while fresh parsley brightens every bite.

Kitchen Tips

• Pasta water matters: Save a cup of starchy pasta water before draining. Add splashes to the sauce if it seems too thick when tossing with the spaghetti.
• Anchovy paste substitute: No anchovy paste? Mince 4-5 anchovy fillets and mash them into the garlic-oil mixture until they dissolve.
• Tuna quality upgrade: Use Italian or Spanish tuna packed in olive oil for richer flavor. Drain and flake it gently to keep some chunky texture.
• Heat control: Keep the heat low when blooming the garlic and anchovy. High heat turns garlic bitter and burns the delicate anchovy paste.

Variations

• Add capers: Stir in 2 tablespoons briny capers with the tuna for extra Mediterranean punch.
• Spicy version: Double the red pepper flakes or add a pinch of Calabrian chili for authentic Southern Italian heat.
• Fresh herb swap: Replace parsley with fresh basil torn at the last minute for a sweeter, more aromatic finish.