Pasta with Tuna Olives Capers

A vibrant, Mediterranean-inspired pasta dish featuring flaky canned tuna, briny olives, and tangy capers in a savory tomato sauce.

I first made this pasta with tuna, olives & capers for a family dinner when everyone was craving something comforting but light. The combination of flaky tuna and the tangy kick from capers became an instant hit at our table.

Ingredients

• Pasta: 400 g (14 oz) dried spaghetti or linguine
• Extra virgin olive oil: 2 tbsp
• Garlic: 3 cloves, finely sliced
• Red onion: 1 small, finely diced
• Canned crushed tomatoes: 400 g (14 oz)
• Canned tuna in olive oil: 160 g (5.5 oz), drained and flaked
• Pitted black olives: 80 g (1/2 cup), sliced
• Capers: 2 tbsp, rinsed and drained
• Dried oregano: 1/2 tsp
• Red pepper flakes (optional): 1/4 tsp
• Salt and freshly ground black pepper: to taste
• Fresh flat-leaf parsley: 2 tbsp, chopped
• Lemon zest: Zest of 1 lemon

Instructions

Cook pasta:

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.

Sauté aromatics:

While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red onion: sauté for 2(3 minutes until fragrant and slightly softened.

Simmer sauce:

Stir in crushed tomatoes, oregano, red pepper flakes, salt, and pepper. Simmer for 8(10 minutes, stirring occasionally, until sauce slightly thickens.

Add tuna, olives, capers:

Add tuna, olives, and capers to the sauce. Gently heat through for 2(3 minutes, being careful not to break up the tuna too much.

Combine pasta and sauce:

Toss the drained pasta into the sauce, adding a splash of reserved pasta water if needed to loosen. Mix in lemon zest and half the parsley.

Serve:

Serve immediately, garnished with remaining parsley and an extra drizzle of olive oil if desired.

Save It

This recipe always reminds me of big family gatherings, where a simple pasta can spark lively conversation and memories of traveling in the Mediterranean.

Required Tools

Large pot, colander, large skillet, wooden spoon, chefs knife and chopping board

Allergen Information

Contains wheat (gluten) and fish. Always check product labels for possible cross-contamination, especially if serving anyone with allergies or dietary restrictions.

Nutritional Information (per serving)

Calories: 465, Total Fat: 13 g, Carbohydrates: 64 g, Protein: 24 g

Save It

For an extra finishing touch, drizzle with high-quality olive oil and serve with a crisp white wine. Enjoy this bright pasta any night you need a taste of Italy at home.

Common Questions About Recipes

→ Can I use gluten-free pasta for this dish?

Yes, gluten-free pasta can be substituted to accommodate dietary needs without compromising the flavors.

→ How do I prevent the tuna from breaking up in the sauce?

Gently fold the tuna into the sauce at low heat, stirring carefully to maintain its flaky texture.

→ What type of olives work best here?

Pitted black olives complement the dish well, though green olives can be used for a slightly different, tangy flavor.

→ Is it necessary to reserve pasta water before draining?

Yes, adding a splash of reserved pasta water helps loosen the sauce and helps it cling better to the pasta.

→ Can I prepare the sauce ahead of time?

The sauce can be prepared in advance and gently reheated before combining with freshly cooked pasta for convenience.