Pasta with Tuna Meatballs

These Canned Tuna Meatballs are what simple and delicious food is all about. We’re talking basic pantry staples, seriously easy to make and all done in under 30 minutes. Serve them as a tapas appetizer or even as a main course, next to some fried potatoes and a garden salad.

sea salt
black pepper, freshly ground
1 lb spaghetti
2 (6 oz) cans tuna, packed in oil, drained
½ cup breadcrumbs
¼ cup Parmesan cheese, freshly grated
1 Tbsp. fresh flat-leaf parsley, chopped
1 clove garlic
1 large egg
1 Tbsp. extra-virgin olive oil
½ cup prepared pesto
¼ cup heavy cream
1 lemon, freshly juiced
1 lemon, freshly zested

To Serve:
freshly grated Parmesan cheese

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the pkg directions. Reserve ¼ cup pasta water, then drain the pasta.

In the meantime, pulse the tuna, breadcrumbs, Parmesan, parsley, garlic, egg, ½ tsp. sea salt and ¼ tsp. black pepper, freshly ground in a food processor until combined. Shape the mixture into balls by the Tbsp.

In a large nonstick skillet, heat the olive oil over medium heat. Brown the meatballs for about 2 minutes per side; remove and set aside. Add the pesto, cream, lemon zest and juice, reserved pasta water and cooked pasta to the skillet and toss until the pasta is evenly coated. Add the meatballs and gently toss. Serve with more Parmesan.