Save A vibrant, Mediterranean-inspired pasta dish featuring flaky canned tuna, briny olives, and tangy capers in a savory tomato sauce.
I first made this pasta for my family on a busy weeknight, and it quickly became our go-to comfort meal whenever we crave something delicious but fuss-free. The combination of tuna and olives was a pleasant surprise that everyone enjoyed.
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
- Cook pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
- Sauté aromatics:
- While the 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.
- Make 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, olives, and capers:
- Add tuna, olives, and capers to the sauce. Gently heat through for 2–3 minutes, careful not to break up the tuna too much.
- Combine pasta and sauce:
- Toss the 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 an extra drizzle of olive oil if desired.
Save Sharing bowls of this pasta with loved ones always brings cheers to the table. My kids especially love helping to sprinkle the fresh parsley on top before serving.
Required Tools
Large pot for boiling pasta, colander for draining, large skillet for sauce, wooden spoon for mixing, and chefs knife with chopping board for prep.
Nutritional Information (per serving)
Calories: 465, Total Fat: 13 g, Carbohydrates: 64 g, Protein: 24 g
Notes
Use green olives instead of black for a different flavor profile. Pair this dish with a crisp white wine such as Pinot Grigio or Vermentino for a complete meal.
Save This pasta is best enjoyed immediately while warm. The leftovers can be refrigerated for up to 2 days for a convenient meal.
Recipe Help & FAQs
- → Can I use fresh tuna instead of canned?
Fresh tuna can be used, but it requires cooking beforehand. Canned tuna offers convenience and tender flakes instantly.
- → What type of olives works best for this dish?
Both black and green olives suit this pasta well. Black olives provide a richer, mellow flavor while green olives add a sharper bite.
- → How can I make the sauce spicier?
Adding extra red pepper flakes will increase the heat level without overpowering the other ingredients.
- → Is it possible to make this dish gluten-free?
Yes, simply replace regular pasta with gluten-free options like rice or corn-based pasta.
- → What wine pairs well with the flavors in this dish?
A crisp white wine such as Pinot Grigio or Vermentino complements the briny olives and tangy capers beautifully.
- → Can I prepare the sauce ahead of time?
The sauce can be made in advance and gently reheated before adding pasta, which helps the flavors to deepen.