This is a classic crowd pleaser of a tuna pasta recipe with a lemony, Mediterranean twist! It's perfect for those days when you don't have a lot in the pantry, but you do have some canned tuna, a lemon, any kind of pasta and a few other pantry ingredients.
Cook the pasta according to the cooking instructions.
Meanwhile, soften the onion in a little olive oil in a frying pan or large saucepan. After a few minutes, add the garlic and cook for a minute longer. Then add the cinnamon and dried herbs and cook for another few seconds.
Add the tomatoes and around half a cup of water to the pan. Simmer for around 5 minutes or until the sauce has reduced slightly and the pasta is cooked. Stir in the honey.
Now stir in the tuna, lemon zest and juice, parmesan cheese and fresh herbs. Grind in some salt and black pepper to taste.
Use kitchen tongs (or a slotted spoon if not using long pasta) to lift the pasta straight out of the water and into the tomato sauce. Add the feta cheese. Stir well, adding a ladle or two of pasta cooking water if needed.
Serve into bowls immediately. Sprinkle with extra parmesan and fresh herbs if you like.
Video
Notes
Timing: Prepare all your ingredients first. So chop onion and peel garlic, open can of tomatoes, grate parmesan, wash herbs etc. Then put your pasta on to boil. You should then have enough time to make the quick sauce while the pasta is cooking.Adding the pasta to the sauce: Use kitchen tongs (for spaghetti or tagliatelle or linguine) or a slotted spoon (for other types of pasta) to transfer the pasta straight out of the cooking water and into the sauce. This will help you to get a nice silky consistency to your sauce. Ingredients substitutions: I sometimes use linguine, tagliatelle or even pappardelle (like wide tagliatelle) for this dish instead of spaghetti. Really though you can use any kind of pasta you happen to have. I think that adding a pinch of chili flakes or half to 1 finely chopped chili to this takes it to next level delicious. Usually I don't do this because of my young son, but if you like a little spice, go for it! I like to use fresh basil whenever I can get hold of it. Occasionally though my supermarket doesn't have any, in which case I use fresh parsley instead (along with a teaspoon of dried basil). To serve: If you like you can serve this with fresh green salad and toasted bread with olive oil and salt (for those with a bigger appetite)!