Save A vibrant, Mediterranean-inspired pasta dish featuring flaky canned tuna, briny olives, and tangy capers in a savory tomato sauce. Perfect for busy nights when you crave something satisfying and flavorful.
I first made this pasta with tuna, olives & capers on a rushed weekday, and it instantly became a staple in our home. Each time, I am reminded how simple pantry staples can create such a delicious meal.
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
- Prepare Pasta:
- 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.
- Start Sauce:
- 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 Tomatoes:
- Stir in crushed tomatoes, oregano, red pepper flakes, salt, and pepper. Simmer for 8 10 minutes, stirring occasionally, until sauce thickens slightly.
- Add Tuna & Olives:
- Add tuna, olives, and capers to the sauce. Warm through for 2 3 minutes, careful not to break up the tuna too much.
- Combine:
- Toss drained pasta into the sauce, add a splash of reserved pasta water as needed to loosen. Mix in lemon zest and half of the parsley.
- Serve:
- Serve immediately, garnish with remaining parsley and an extra drizzle of olive oil if desired.
Pin it Whenever I serve this pasta to my family, everyone gathers around the table eagerly, hungry for the fresh, zesty aroma wafting from the kitchen.
Serving Suggestions
Pair this pasta with a crisp green salad and a glass of chilled Pinot Grigio for a delightful Mediterranean experience.
Ingredient Substitutions
Green olives add a different brininess if you prefer them over black, and gluten-free pasta swaps easily for regular.
Helpful Tools
A large pot, colander, sturdy skillet, wooden spoon, and a sharp chef's knife all come together for a hassle-free cooking process.
Pin it This pasta tastes best when served immediately but is just as good the next day for lunch. Enjoy the zesty Mediterranean flavors!
Frequently Asked Questions
- → What type of pasta works best for this dish?
Spaghetti or linguine are ideal as they hold the sauce well and complement the texture of the tuna and olives.
- → Can I use fresh tuna instead of canned?
While fresh tuna can be used, canned tuna in olive oil provides a rich, flaky texture that blends smoothly into the sauce.
- → Are capers necessary for the flavor profile?
Capers add a distinctive tang and briny note that balances the richness of the tuna and tomatoes in the sauce.
- → How can I adjust the spiciness of the sauce?
Red pepper flakes are optional; add or omit them based on your preferred heat level.
- → What are suitable wine pairings for this dish?
Crisp white wines like Pinot Grigio or Vermentino complement the Mediterranean flavors and freshness.
- → Can this dish be adapted for gluten-free diets?
Yes, simply substitute the pasta with a gluten-free alternative to accommodate dietary needs.