Pasta with Tuna Olives Capers (Print Version)

A vibrant Mediterranean pasta featuring tuna, olives, capers, and savory tomato sauce in 30 minutes.

# What You'll Need:

→ Pasta

01 - 14 oz dried spaghetti or linguine

→ Sauce

02 - 2 tbsp extra virgin olive oil
03 - 3 cloves garlic, thinly sliced
04 - 1 small red onion, finely diced
05 - 14 oz canned crushed tomatoes
06 - 5.5 oz canned tuna in olive oil, drained and flaked
07 - 1/2 cup pitted black olives, sliced
08 - 2 tbsp capers, rinsed and drained
09 - 1/2 tsp dried oregano
10 - 1/4 tsp red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste
12 - 2 tbsp fresh flat-leaf parsley, chopped
13 - Zest of 1 lemon

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add garlic and red onion; sauté for 2 to 3 minutes until fragrant and softened.
03 - Add crushed tomatoes, oregano, red pepper flakes, salt, and pepper. Simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens slightly.
04 - Stir in tuna, olives, and capers. Heat gently for 2 to 3 minutes, taking care not to break up the tuna.
05 - Add the drained pasta to the skillet. Toss well, adding reserved pasta water as needed to loosen the sauce. Stir in lemon zest and half of the chopped parsley.
06 - Plate immediately, garnishing with the remaining parsley and a drizzle of olive oil if desired.

# Expert Tips:

01 -
  • Quick and easy to prepare for busy weeknights
  • Rich in protein and full of bold, Mediterranean flavors
02 -
  • Classic Italian tuna pasta uses high-quality canned tuna for rich flavor
  • Reserved pasta water helps the sauce cling to the noodles perfectly
03 -
  • Use green olives for a bolder, more tangy taste variation
  • Garnish with extra lemon zest for extra freshness
Go Back