Pin A vibrant, Mediterranean-inspired pasta dish featuring flaky canned tuna, briny olives, and tangy capers in a savory tomato sauce. This meal delivers bold Italian flavors in a quick and easy format for any weeknight.
I first made this pasta after craving something light yet satisfying. The combination of tuna, olives, and capers instantly brought back memories of a summer holiday in Sicily.
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.
- Make 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 and olives:
- 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 serve:
- 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 immediately, garnished with remaining parsley and an extra drizzle of olive oil if desired.
Pin 
This is a dish my family requests whenever we want something quick but flavorful. It always reminds us of our love for Italian cuisine gathered around the table.
Required Tools
Large pot, colander, large skillet, wooden spoon, chefs knife and chopping board.
Nutritional Information
Calories: 465, Total Fat: 13 g, Carbohydrates: 64 g, Protein: 24 g (per serving)
Serving & Pairing
Enjoy this pasta with a crisp white wine such as Pinot Grigio or Vermentino and a simple green salad.
Pin This dish is best enjoyed fresh with family around. The leftovers make a surprisingly tasty cold pasta salad the next day.
Recipe Questions & Answers
- → What type of pasta works best?
Long strands like spaghetti or linguine hold the sauce well and blend nicely with the tuna and capers.
- → Can I use fresh tuna instead of canned?
Fresh tuna can be used but is best seared separately and added carefully to maintain texture without breaking up.
- → What are good substitutes for black olives?
Green olives provide a milder, tangier flavor that pairs well with the acidity of the tomato sauce.
- → How can I make this dish spicier?
Adjust the amount of red pepper flakes or add a pinch of chili to the sauce during cooking for extra heat.
- → Is it possible to make this gluten-free?
Yes, swap regular pasta for gluten-free alternatives to suit dietary needs without compromising flavor.