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Weeknight pantry pasta with greens and tuna

Yields4 ServingsPrep Time5 minsCook Time30 minsTotal Time35 mins

Whenever I am left with almost no groceries, I almost always have the ingredients to make this-garlic, shallots/purple onion, greens of some kind (kale, mustard, spinach, Swiss chard etc..), lemons, capers & tuna. Depending on what greens you use, if it is a larger green like chard or kale you will need to thinly slice it.

 olive oil to coat the bottom of the pan
 2 shallots, thinly sliced or 1 small purple onion
 5 cloves of garlic, thinly sliced
 2 cans of wild caught tuna
 zest and juice of 1-2 lemons
 2 tbsp capers, rinsed and drained
 1 bunch of greens of your choice (for example: mustard, spinach, swiss chard, kale)
 1 350 gram package gluten or grain free pasta
 1-2 ladlefuls of pasta cooking water
 sea salt and pepper to taste

Put a large pot of water to boil. Cover the bottom of a large saucepan with olive oil and turn the heat up to medium low. Add the shallots/purple onion, sprinkle with a little sea salt and sauté for at least 15 minutes or until translucent and softened.


Add the sliced garlic and cook for another couple of minutes. Add the cans of tuna and stir. Add the capers and lemon zest and juice. Once the water has come to a boil add salt to the water then the pasta noodles. Be sure to test the noodles for done-ness. You want them el dente. With gluten free noodles you can't trust the cook time given on the package. You must trust your tastebuds. it's both easy to undercook and overcook gluten free noodles so test, test and test.


Add the greens to your pasta along with about 1 ladleful of the pasta cooking water, then add the greens. The heat of the cooked pasta and pasta water will wilt and cook the greens. Turn off the heat and stir. Add sea salt and pepper to taste

Nutrition Facts

Serving Size 1 bowl

Servings 4