Pasta with Tuna Olives Capers (Print Version)

A vibrant Mediterranean pasta with tuna, olives, capers, and savory tomato sauce in under 30 minutes.

# What You'll Need:

→ Pasta

01 - 14 oz dried spaghetti or linguine

→ Sauce

02 - 2 tbsp 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 tbsp capers, rinsed and drained
09 - 1/2 tsp dried oregano
10 - 1/4 tsp red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste
12 - 2 tbsp fresh flat-leaf parsley, chopped
13 - Zest of 1 lemon

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add sliced garlic and diced red onion; sauté for 2 to 3 minutes until fragrant and softened.
03 - Add crushed tomatoes, dried oregano, red pepper flakes, salt, and black pepper to the skillet. Simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens slightly.
04 - Fold in flaked tuna, sliced olives, and capers. Gently heat for 2 to 3 minutes, careful not to break the tuna apart.
05 - Add the drained pasta to the sauce, tossing to coat evenly. Use reserved pasta water as needed to loosen the sauce. Stir in lemon zest and half of the chopped parsley.
06 - Plate immediately, garnishing with remaining parsley and an optional drizzle of olive oil.

# Additional Tips::

01 -
  • Quick and easy to prepare for weeknight dinners
  • Packed with bold flavors and healthy ingredients
02 -
  • Use gluten-free pasta for a gluten-free version
  • Check labels for possible cross contamination if serving those with allergies
03 -
  • Reserve some pasta water to adjust sauce texture
  • Add lemon zest at the end for a burst of freshness
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