Pasta with Tuna Olives Capers (Print Version)

Mediterranean pasta featuring tender tuna, olives, capers in a rich tomato sauce.

# 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 according to package instructions until al dente. 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 slightly softened.
03 - Stir in crushed tomatoes, oregano, red pepper flakes, salt, and pepper. Simmer for 8 to 10 minutes, stirring occasionally, until sauce slightly thickens.
04 - Add tuna, olives, and capers to the sauce. Warm gently for 2 to 3 minutes, taking care not to break up the tuna.
05 - Toss drained pasta into the sauce, adding reserved pasta water if needed to loosen. Stir in lemon zest and half of the parsley.
06 - Plate immediately, garnishing with remaining parsley and an optional drizzle of olive oil.

# Expert Advice:

01 -
  • Easy to prepare in just 30 minutes
  • Bursting with briny Mediterranean flavors
02 -
  • Green olives can be used instead of black for variation
  • This dish is naturally pescatarian and easy to make gluten-free by swapping pasta
03 -
  • Reserve some pasta water to help the sauce cling to the noodles
  • Add fresh lemon zest and parsley right before serving for brightness
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