Pin It A vibrant, Mediterranean-inspired pasta dish featuring flaky canned tuna, briny olives, and tangy capers in a savory tomato sauce. Perfect for a quick weeknight meal that delivers bold Italian flavors.
The very first time I made this dish, my kitchen filled with the scent of garlic and tomatoes. I love how canned tuna transforms into something special alongside olives and capers. Every forkful reminds me of summer holidays along the coast.
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)
- 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 pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
- Make sauce base:
- 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 slightly softened.
- Simmer tomato 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 flavorings:
- Add tuna, olives, and capers to the sauce. Gently heat through for 2–3 minutes, careful not to break up the tuna too much.
- Toss pasta and finish:
- Toss 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:
- Serve immediately, garnished with remaining parsley and a drizzle of olive oil if desired.
Pin It This pasta became a favorite at family gatherings, with everyone helping to slice olives and sprinkle parsley. Sharing bites around the table always turns this simple meal into something joyful.
Required Tools
Large pot, colander, large skillet, wooden spoon, chef's knife and chopping board
Nutritional Information (per serving)
Calories: 465, Total Fat: 13 g, Carbohydrates: 64 g, Protein: 24 g
Notes
Green olives can replace black for a different flavor. Pair with crisp white wine such as Pinot Grigio or Vermentino.
Pin It Serve this pasta immediately for best flavor. Enjoy with a side salad and a glass of chilled white wine.
Questions About This Recipe
- → What type of pasta works best?
Spaghetti or linguine are ideal, as their shape holds the sauce well, providing a balanced bite with the tuna and olives.
- → Can I use fresh tuna instead of canned?
Fresh tuna can be used but requires careful cooking to keep it tender. The canned version offers convenience and consistent flavor.
- → How can I adjust the saltiness from capers and olives?
Rinse capers thoroughly and use pitted black olives to control salt levels, adjusting seasoning as needed during cooking.
- → Is there a way to add heat to the dish?
Adding red pepper flakes offers a mild spicy kick without overpowering the other flavors.
- → What wine pairs well with this dish?
A crisp white wine like Pinot Grigio or Vermentino complements the briny and citrus notes nicely.
- → Can this dish be made gluten-free?
Yes, substituting regular pasta with gluten-free varieties works perfectly while preserving the intended flavors.