Pasta with Tuna Olives Capers (Printer View)

A Mediterranean pasta dish with tuna, olives, and capers in a flavorful tomato sauce, ready in 30 minutes.

# Components:

→ 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 and freshly ground black pepper, to taste
12 - 2 tablespoons fresh flat-leaf parsley, chopped
13 - Zest of 1 lemon

# Method steps:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1/2 cup pasta water and drain.
02 - Heat olive oil in a large skillet over medium heat. Sauté garlic and red onion for 2 to 3 minutes until fragrant and softened.
03 - Add crushed tomatoes, oregano, red pepper flakes (if using), salt, and pepper to the skillet. Simmer for 8 to 10 minutes, stirring occasionally until sauce thickens slightly.
04 - Gently fold in tuna, black olives, and capers. Warm through for 2 to 3 minutes without breaking up the tuna.
05 - Add drained pasta to the sauce, tossing to combine. If needed, add reserved pasta water to loosen. Stir in lemon zest and half of the parsley.
06 - Serve immediately garnished with remaining parsley and a drizzle of olive oil if desired.

# Expert Advice:

01 -
  • Quick and easy to prepare
  • Packed with bold, savory Mediterranean flavors
02 -
  • Contains wheat (gluten) and fish. For gluten-free diets, substitute pasta.
  • Check label of canned tuna, olives, and capers for cross-contamination.
03 -
  • Reserve pasta water to adjust sauce consistency.
  • Add lemon zest for freshest flavor.
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