Save A vibrant, Mediterranean-inspired pasta dish featuring flaky canned tuna, briny olives, and tangy capers in a savory tomato sauce. This recipe combines classic Italian flavors in a meal perfect for busy weeknights or relaxed dinners.
I first made this pasta for a family dinner on a warm summer evening. Everyone loved the combination of briny olives, zesty capers, and tender tuna in every bite.
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: 1/4 tsp (optional)
- Salt and Freshly Ground Black Pepper: To taste
- Fresh Flat-Leaf Parsley: 2 tbsp, chopped
- Lemon Zest: Zest of 1 lemon
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
- Sauté Aromatics:
- While 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 softened.
- Make the Sauce:
- Stir in crushed tomatoes, oregano, red pepper flakes, salt, and pepper. Simmer for 8 – 10 minutes, stirring occasionally, until sauce thickens.
- Add Tuna, Olives, and Capers:
- Add tuna, olives, and capers to sauce. Gently heat through for 2 – 3 minutes, careful not to break up tuna too much.
- Toss Pasta With Sauce:
- Toss drained pasta into sauce, adding splash of reserved pasta water if needed. Mix in lemon zest and half parsley.
- Finish and Serve:
- Serve immediately, garnished with remaining parsley and drizzle olive oil if desired.
Save This dish often brings my family together around the table. The aroma of garlic and tomato fills the kitchen, making everyone hungry for the first bite.
Required Tools
Large pot, colander, large skillet, wooden spoon, chefs knife, and chopping board.
Notes
For gluten-free version, use gluten-free pasta. Green olives can substitute black olives. Pair with crisp white wine.
Nutritional Information
Calories: 465, Total Fat: 13 g, Carbohydrates: 64 g, Protein: 24 g per serving.
Save Enjoy each forkful of this pasta for its bold and comforting flavors. Serve hot and finish with fresh parsley for color and taste.
Kitchen Help
- → What type of pasta works best?
Spaghetti or linguine are ideal as they easily hold the sauce and complement the other flavors well.
- → Can I use fresh tuna instead of canned?
Fresh tuna can be used but should be cooked carefully to maintain its flaky texture and avoid drying out.
- → How to adjust the sauce thickness?
Simmer the tomato sauce longer to thicken or add a bit of reserved pasta water to loosen it as needed.
- → Are green olives a good substitute?
Yes, green olives provide a different but complementary briny flavor that works well in this dish.
- → How to add heat to this dish?
Incorporate red pepper flakes during the sauce simmering step for a subtle spicy kick.
- → Can I make this gluten-free?
Use gluten-free pasta varieties to accommodate gluten-free diets without compromising on taste.