Pasta with Tuna Olives Capers (Printable Version)

Mediterranean-inspired pasta with tuna, olives, capers and tomato sauce, ready in 30 minutes.

# The Ingredients You'll Need:

→ Pasta

01 - 14 ounces dried spaghetti or linguine

→ Sauce

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

# Step-by-Step Instructions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of 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 slightly softened.
03 - Add crushed tomatoes, dried oregano, red pepper flakes, salt, and pepper. Simmer gently for 8 to 10 minutes, stirring occasionally until the sauce thickens slightly.
04 - Stir in flaked tuna, sliced olives, and capers. Warm through for 2 to 3 minutes, taking care not to break up the tuna excessively.
05 - Add the drained pasta to the skillet. Toss to combine, adding reserved pasta water as needed to loosen the sauce. Stir in lemon zest and half of the chopped parsley.
06 - Plate immediately and garnish with remaining parsley. Optionally, drizzle with extra olive oil before serving.

# Additional Tips::

01 -
  • Quick weeknight meal ready in 30 minutes
  • Packed with bold, savory flavors that transport you to Italy
02 -
  • For gluten-free diets, substitute with gluten-free pasta
  • Check labels on canned tuna, olives, and capers for cross-contamination
03 -
  • Reserve some pasta water to help loosen your sauce
  • Use green olives instead of black for a different flavor profile
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