Pasta with Tuna Olives Capers (Print)

Mediterranean-inspired pasta with tuna, olives, capers, and a rich tomato sauce for an easy flavorful meal.

# Components:

→ Pasta

01 - 14 oz 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 oz canned crushed tomatoes
06 - 5.5 oz 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

# Directions:

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, then drain.
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 softened.
03 - Add crushed tomatoes, oregano, red pepper flakes, salt, and black pepper. Simmer for 8 to 10 minutes, stirring occasionally until the sauce slightly thickens.
04 - Stir in tuna, olives, and capers. Gently heat through for 2 to 3 minutes, taking care not to break up the tuna excessively.
05 - Add drained pasta to the sauce, tossing to coat evenly. Use reserved pasta water to loosen the sauce if necessary. Stir in lemon zest and half of the parsley.
06 - Plate immediately, garnished with remaining parsley and an optional drizzle of olive oil.

# Expert Advice:

01 -
  • Bold, savory flavors with minimal prep
  • Pescatarian-friendly and ready in 30 minutes
02 -
  • Contains wheat (gluten) and fish. For gluten-free diets, substitute with gluten-free pasta.
  • Check the labels of canned tuna, olives, and capers for possible cross-contamination.
03 -
  • Green olives can be used instead of black for a different flavor.
  • Add extra lemon zest before serving for a brighter taste.
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