Pasta with Tuna Olives Capers

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

Easily open jars, bottles, and cans while cooking, making meal prep smoother and less frustrating.

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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.

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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.

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Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

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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.