Creamy Calabrian Chili Tuna Pasta
Some nights you just want pasta—not just any pasta, but a bowl that’s cozy, craveable, and feels a little fancy without requiring a culinary degree or a trip to the store. This Creamy Calabrian Chili Tuna Pasta is that bowl.
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Servings: 5
Calories: 367kcal
Ingredients
For the Pasta
- 12 oz fusilli pasta whole wheat or regular
- 1 ½ cups reserved pasta water from cooking pasta
- 1 tablespoon Calabrian chili oil
- 1 tablespoon Calabrian chilis or less if want less spice
- 2 tablespoon butter optional. Can add olive oil instead but butter makes sauce velvety.
- 1 medium shallot finely minced
- 3 garlic cloves crushed
- 1.5 tablespoon sun-dried tomato paste or regular tomato paste
- 1 tablespoon homemade Sazón or store bought recipe below
- ½ cup dry white wine or chicken broth with a teaspoon of vinegar
- 3 5–6 oz cans tuna in olive oil, drained (reserve 1–2 teaspoon oil)
- ½ cup green olives pitted & sliced
- juice of 1 lemon
- ½ cup fresh parsley chopped
- Kosher salt & black pepper to taste
For the Homemade Sazón with Saffron
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- A pinch about 10–12 threads saffron
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoon dried oregano
- 1 tablespoon ground annatto achiote (or paprika if you can’t find annatto)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
Cook the Pasta
- Bring a large pot of water to a boil, add 1–2 tablespoons kosher salt (until the water tastes like the sea). Add fusilli and cook 1 minute shy of al dente — it will finish in the sauce. Before draining, reserve 1 ½ cups pasta water. Drain and set aside.12 oz fusilli pasta, 1 ½ cups reserved pasta water
Heat the Chili Oil
- In a large skillet over medium heat, warm 1 tablespoon of the Calabrian chili oil and 1 tablespoon of the Calabrian chili. Use less if sensitive to spice. Let it heat for 30 seconds to release flavor.1 tablespoon Calabrian chili oil
Sauté the Aromatics
- Add in butter. Add finely minced shallots and cook 3–4 minutes until soft. Add sliced garlic and sauté 1 minute, just until fragrant.1 medium shallot, 3 garlic cloves, 2 tablespoon butter
Make the Homemade Sazón (if using fresh)
- In a dry skillet, toast cumin seeds and coriander seeds for 1–2 minutes. Grind with saffron threads using a mortar and pestle or spice grinder. Stir in garlic powder, onion powder, oregano, annatto (or paprika), kosher salt, and black pepper. Store extra in a jar.1 tablespoon cumin seeds, 1 tablespoon coriander seeds, A pinch, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoon dried oregano, 1 tablespoon ground annatto, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
Toast the Sazón & Tomato Paste
- Add 1 teaspoon sazón to the shallots and garlic, toast 30 seconds. Stir in 1 tablespoon sun-dried tomato paste and cook 1–2 minutes until darker and caramelized.1.5 tablespoon sun-dried tomato paste, 1 tablespoon homemade Sazón or store bought
Deglaze
- Pour in ½ cup dry white wine, scraping up any browned bits. Simmer 1–2 minutes until reduced by half.½ cup dry white wine
Add the Tuna & Olives
- Drain the tuna, reserving 1–2 teaspoon oil. Flake into the skillet along with ½ cup sliced green olives. Stir gently to combine.3 5–6 oz cans tuna in olive oil, drained (reserve 1–2 teaspoon oil), ½ cup green olives
Toss with Pasta
- Add the cooked fusilli to the skillet with about 1 cup reserved pasta water. Toss over medium heat until the sauce emulsifies and clings to the pasta, adding more water if needed.
Brighten & Finish
- Off the heat, stir in lemon zest, lemon juice, and chopped parsley. Taste and season with salt, pepper, and more chili oil if desired.juice of 1 lemon
Serve
- Plate with an optional sprinkle of finely grated Pecorino Romano (rule-breaking, but worth it). Serve immediately.½ cup fresh parsley, Kosher salt & black pepper
Video
Notes
These calculations are only estimates.
Nutrition
Serving: 1.5cups | Calories: 367kcal | Carbohydrates: 56g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 812mg | Potassium: 287mg | Fiber: 4g | Sugar: 2g | Vitamin A: 864IU | Vitamin C: 9mg | Calcium: 63mg | Iron: 3mg